Рецепт Beans and Rice
I posted on Facebook yesterday that I had turned our Easter dinner ham bone into a gorgeous pot of beans and rice. I was shocked at the number of people who reached out asking for my recipe because they also had a ham bone sitting around waiting to be used. I'm happy to share my version of a classic Latin dish.
My hubby served a two year mission for our church in the Dominican Republic. He claims to have eaten beans and rice every day for those 770 days. He considers himself quite the expert when it comes to beans and rice. To quote the expert, "You make 'em the good beans and rice!"
I'm sure classic Latin beans and rice aren't made from Easter leftovers, but who cares about authenticity when they taste this awesome. I serve them with brown rice, but feel free to use white if that is what you have on hand. For me, this dish is always about the toppings. My favorites are cheese, guacamole, cilantro and fresh lime juice, but top it with whatever you love!
Rice and Beans
recipe by Carole Jones
- 2 C dry pinto beans, rinsed well
- 1 ham bone
- leftover ham, chopped (optional)
- 2 Tb canola oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- water
- 2 tsp salt
- 2 tsp black pepper
- 1/2 tsp red pepper flakes
1. Place dry beans in a large pot. Cover beans with enough cold water so there is at least three inches of water over the beans. Do not add any salt to the beans at this stage!! Place over high heat and bring to a full boil. Turn off the heat, cover and allow the beans to sit for at least 2 hours.
2. Drain the beans into a strainer and rinse the beans well with cold water. Dry off the pot and return it to medium heat. Add the oil, onion and garlic. Cook until the onion begins to soften then add any leftover ham, if using. Cook for about 3 minutes until the ham begins to brown slightly. Add the beans, ham bone, salt, pepper and red pepper flakes. Add enough water to cover all the ingredients by 1 inch. Bring to a full boil, stir well a few times, reduce heat to lowest setting and cover. Allow the beans to gently simmer until they have completely cooked and softened, about 3 hours. Keep an eye on the water level to be sure it doesn't go below the level of the beans. If it does, add just enough water to barely cover the beans.
3. If you would like the sauce to thicken more after the beans have softened, remove the cover and continue to simmer for about 30 more minutes. Or you can mash up some of the beans in the pot to thicken the sauce. Serve over rice with your favorite toppings such as cheese, sour cream, guacamole, tomatoes, salsa, cilantro and a squeeze of fresh lime.