Red Beans And Rice With Salsa-Daley

Recipe Ingredients

1/2 cup	80g / 2.8oz	Dried red beans
1/2 cup	80g / 2.8oz	Dried kidney beans
3 cups	711ml	Water
1 1/2 cups	93g / 3.3oz	Chopped onion - (1-2 onions)
3		Garlic cloves - peeled and
		Lengthwise
1 teaspoon	5ml	Dried oregano
1		Bay leaf
2 tablespoons	30ml	Chili powder
1 teaspoon	5ml	Ground cumin
1 teaspoon	5ml	Dried coriander
1 teaspoon	5ml	Crushed red pepper flakes
1 cup	237ml	Tomato juice
1 cup	160g / 5.6oz	Brown rice
2 cups	474ml	Chicken stock - fat
		Skimmed
		For the salsa-----
1 1/2 cups	93g / 3.3oz	Cubed tomato - (1 large)
2 tablespoons	30ml	Minced jalapeno pepper - (1, lg pepper)
1/4 cup	59ml	Sliced scallion - white
1		-- (2 lg scallions)
1/4 cup	59ml	Fresh squeezed lime juice
1/4 cup	4g / 0.1oz	Chopped fresh cilantro

Recipe Instructions

Pick over and rinse the beans. Put them into a large bowl and cover completely with cold water. Let the beans soak overnight (or for at least 8 hours).

Drain the beans and transfer them to a large pot. Add the 3 cups water. Bring to a boil over medium heat and cook for 5 minutes.

Stir in the onion, garlic, oregano, and bay leaf. Reduce the heat to low and simmer, uncovered, for about 1 hour, until the beans are tender.

Add the chili powder, cumin, coriander, red pepper flakes, and tomato juice, stirring to mix. Continue to cook while preparing the rice.

Put the rice and chicken stock in a medium saucepan. Bring to a boil over medium-high heat. Cover, reduce the heat to low, and simmer for 45 minutes, or until tender.

In the meantime, combine all the salsa ingredients in a small serving bowl and set it aside for the flavors to meld.

When the rice is done, stir it into the bean mixture. Ladle into bowls and serve with the salsa on the side.

Source:
In The Kitchen With Rosie by Rosie Daley

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