Wednesday, January 6, 2016

Day 6 Beans and Rice

Tracey's Beans and Rice

1 1/4 cup Pinto Beans
2 1/4 cup Vegetable Stock
1 1/2 cup White Rice
2 Tablespoons Olive oil
Onion, chopped
2 Garlic cloves, chopped
28 oz can chopped Tomatoes
1 cup Red Wine
1 Tablespoon dried Rosemary
1 Teaspoon dried Basil
1/4 fresh Dill
1 Tablespoon Salt
Whole Wheat Croutons.

1.  Cook the beans in a large pot.  You do not need to soak overnight.  Start on boiling, then reduce heat and cook until beans are soft.

2.  Cook the rice in the vegetable stock.  Start on boiling, reduce heat and cover for 20 minutes.

3.  Heat the olive oil in a medium saucepan.  Add the onion and garlic.  Cook until the onion is translucent.  Add the can tomatoes and cook until warm.  Add the wine and dried herbs.  Cook on medium heat until the sauce thickens.  Add the dill and salt.

4.  Drain the beans.  Return to the large pot.  Add the rice and mix well.  Add the tomato sauce.  Mix well. Top individaul dish with croutons. You are ready to eat.

Soundtrack  Cashmere Cat - Wedding Bells
Paired with Sancerree.

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