Red Beans and Rice

Republica Dominicana Red Beans & Rice (arroz Con

Habijualas)

Yield: 1 servings
Ingredients and directions for this recipe
-BEANS-
1 c Dry red beans * 2 Garlic cloves
3 c -Water (approx.) - peeled and chopped
3 c -Fresh water 1 Onion; peeled and chopped
1 tb Cumin 1/2 ts Salt
1 tb Raw sugar Freshly ground black pepper
1 tb White vinegar 1 ds Tabasco

FOR RICE
1 c Rice 2 1/2 c Water

*NOTE: (red beans are not the same as kidney beans- they are smaller)

Soak the beans in the water overnight or at least 8 hours. Drain the
soaking water.

Put the beans and all the rest of the ingredients into a large cooking
pot.
Bring the water to a boil, then reduce to moderate-low heat and cook for
about 1 hour, until most of the water is absorbed. Add more water if you
need to, and stir the beans every 10 minutes or so.

When the beans have 1/2 hour to go, make the rice. Put the rice and
water
in a saucepan, bring to a boil, then reduce the heat and cover. Simmer
until all the water is absorbed, about 30 minutes. Then turn the heat
off
and let sit, with cover on, about 10 minutes.

To serve, serve the beans over the rice.

Serve with sliced avocado (aguacate), fried plaintain chips (platanos
fritos), and cornbread (served fried like hush-puppies). For dessert
serve
fruit such as papaya with coconut, and expresso coffee (for Dominican
style
expresso: fill up your demitasse cup 1/2 full of raw sugar, then add
outrageously strong expresso coffee!).