RICE AND
BEANS
1 c. dry red beans
1 c. uncooked rice (not quick
rice)
1/4 tsp. garlic powder
1/2 tsp. salt
2 bouillon cubes (beef or
chicken)
2 whole cloves
2 tsp. parsley
Cover beans with 5 cups of water. Bring to a boil.
Turn down heat, allow to simmer until beans are cooked, approximately 2 hours. Drain the beans. Keep 2 cups of the liquid.
Fry the beans in a little grease for several minutes. Add
The reserved bean liquid, rice, bouillon cubes and seasonings. Cook over low heat for 20 to 25 minutes until the rice is dry and fluffy.
Yield: 5 to 6
servings.
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