Red Beans And Rice With Garlic

• 1 lb dried kidney beans
• 3 tablespoons vegetable oil
• 4 garlic cloves
• 3/4 cup sun-dried tomato, chopped
• 1 small onion, chopped (4 to 6 ounces)
• 1/2 teaspoon sweet paprika
• 1/8 teaspoon ground red pepper (cayenne)
• 1 1/2 cups white rice
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper

1. In large bowl, place beans and enough water to cover by 2 inches.
2. Cover and socak for 8 hours.
3. Drain beans; transfer to 7-quart sacuepot.
4. Add enough water to cover by 2 inches.
5. Heat to boiling on high.
6. Reduce heat to medium-low; simmer 1 1/2 to 2 hours or until beans are tender.
7. Set sieve over large bowl.
8. Into sieve, drain beans; reserve liquid.
9. In same saucepot, heat oil on medijm-high.
10. Add 2 cloves garlic and cook 3 minutes; finely chop remaining garlic and reserve.
11. To saucepot, add sun-dried tomatoes, onion, paprika, ground red pepper, and beans.
12. Cook 3 minutes, stirring gently.
13. Add 4 cups reserved liquid and chopped garlic; heat to boiling.
14. Stir rice into bean mixture.
15. Cover and cook on low 25 to 30 minutes or until rice is cooked through, stirring occasionally.
16. Season with 1 1/2 teaspoons salt and 1/2 teaspoon freshly ground black pepper.

kidney beans, vegetable oil, garlic, tomato, onion, sweet paprika, ground red pepper, white rice, salt, pepper

Taken from www.food.com/recipe/red-beans-and-rice-with-garlic-412563 (may not work)