Wednesday, March 16, 2011

Baer's Best Peregion Beans and Rice - Delicious!

A simple yet hearty bowl of rice and beans. It's what's for dinner.

Quick-soak a cup of beans: cover in water, bring to a boil, remove from heat immediately and let sit for two hours.  Drain, set aside.  Don't add salt to this water.

Saute 1 lg onion, chopped, in olive oil until softened.  Add 1-2 cloves pressed garlic and 1 tsp oregano, cook until fragrant.  Add 3 cups chicken stock (or veggie stock or water) and 1-1/2 cups long grain rice.  Stir, bring to low boil, then turn heat to low and simmer according to rice package directions.*

When rice is just about cooked, but still creamy and wet, mix in beans.  Let rest for 5 minutes before serving to allow flavors to meld.  Serve as is or over any variety of greens, either cooked or raw.  I used Olivia's (Maine) sweet pea shoots.  Crumbled goat cheese would be divine, but I used chunks of Sandwich Creamery's Caerphilly cheese--a briney cheese very similar to feta, only more dense and less salty.  Was so wicked good!  Yum!

*A much better way to cook rice is just like you would pasta: in a pot with lots of boiling water, salted and with a twirl of olive oil, until just tender when tested.  Drain in a fine mesh strainer and immediately return to pot.  Lay a clean tea towel over pot before replacing cover.  This will absorb the steam and keep your rice fluffy.

1 comment:

  1. Awesome looking beans! Love sweet pea shoots!