If you are looking for something that becomes a huge pot of food with little money and time, then this is what’s for dinner. It also packs well and makes a nice lunch. Recipe serves 10 or two for a week.
1 (8 ounce) package dry beans
4 tablespoons olive oil
1 large onion (chopped)
3 cloves garlic, minced
3 c. uncooked rice
2 bay leaves
1 Tbs salt
Black pepper to taste
3 Tbsp parsley
1 Tbsp thyme
1 whole dried chili pepper or 1 Tbs red pepper flakes
1 Tbsp Adobo seasoning
Wilted vegetables from the fridge
16oz Can Tomatoes, drained
1. Place beans in a LARGE pot, and cover with 3 inches of water. Bring to a boil, reduce heat, and simmer 1 1/2 hours, or until tender. Drain, reserving liquid.
2. Heat oil in a large skillet over medium heat. Saute onion and garlic until cooked. Stir in cooked beans one cup bean water and all seasonings/vegetables.
3. Measure remaining reserved liquid, and add water to equal 5 cups; pour into large pot (now empty) Stir in the uncooked rice.
4. Once the rice is done serve the beans over a generous portion of rice. I like to give it a good shake of nutritional yeast and and two hard shakes of Tapatio.