Coriander
Rice and Barracho Beans
Barracho Beans
In a large saucepan combine 1, 16-ounce can pinto beans, rinsed and drained
1, 16-ounce can kidney beans, rinsed and drained
3/4 cup light beer
2 small jalapenos peppers
seeded, if desired and finely chopped
2 cloves garlic, minced
1 1/2 teaspoons ground cumin
1/2 teaspoon salt.
Cook, covered, over low heat about 8 minutes or until heated through, stirring occasionally. Makes about 3 cups.
Coriander Rice
1 cup uncooked long grain rice
2 cups water
1 teaspoon ground coriander
1/2 teaspoon salt
In a medium saucepan combine the rice, water, coriander, and 1/2 teaspoon salt. Bring to boiling; reduce heat. Cover and simmer for 20 minutes or until rice is tender.
Serve with corriander rice for any Mexican dinner.
Barracho Beans
In a large saucepan combine 1, 16-ounce can pinto beans, rinsed and drained
1, 16-ounce can kidney beans, rinsed and drained
3/4 cup light beer
2 small jalapenos peppers
seeded, if desired and finely chopped
2 cloves garlic, minced
1 1/2 teaspoons ground cumin
1/2 teaspoon salt.
Cook, covered, over low heat about 8 minutes or until heated through, stirring occasionally. Makes about 3 cups.
Coriander Rice
1 cup uncooked long grain rice
2 cups water
1 teaspoon ground coriander
1/2 teaspoon salt
In a medium saucepan combine the rice, water, coriander, and 1/2 teaspoon salt. Bring to boiling; reduce heat. Cover and simmer for 20 minutes or until rice is tender.
Serve with corriander rice for any Mexican dinner.
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