Haiti Caribbean Rice And Beans

• 2 c. dry beans
• 6 c. water
• 1 Tbsp. salt
• 2 Tbsp. oil or margarine
• 1 clove garlic, crushed
• 2 green onions, chopped
• 1 Tbsp. chopped parsley
• 1/4 tsp. pepper
• 2 c. rice
• 4 c. reserved bean liquid
• 1 large tomato

1. Soak overnight or by quick method 2 cups dry pigeon peas, pinto beans or kidney beans, water and salt.
2. Bring to a boil; reduce heat and simmer just until tender, about 40 minutes.
3. Drain beans, reserving liquid.
4. Heat in large covered skillet the oil or margarine; add garlic, green onions, tomato, parsley, pepper and drained beans.
5. Saute about 5 minutes.
6. Add rice and reserved bean liquid.
7. Bring to a boil; cover, reduce heat to simmer and cook 20 to 25 minutes without stirring.

beans, water, salt, oil, clove garlic, green onions, parsley, pepper, rice, reserved bean liquid, tomato

Taken from www.cookbooks.com/Recipe-Details.aspx?id=878031 (may not work)