Gourmet Stewed Red Beans & Rice

• 2 lb Red kidney beans
• 2 onions
• 1 long hot pepper (or pepper of your choice)
• 1 plum tomato
• 6 clove garlic
• 2 tbsp Sofrito (tomato cooking base)
• 2 tbsp Recaito (cilantro cooking base)
• 1 packages Sazo'n (cilantro & tomato season packet)
• 1 cup water
• 1 salt & pepper
• 1 For rice
• 20 oz Spanish yellow rice
• 4 tbsp olive oil
• 5 cup water
• 1 pinch saffron
• 1 tsp Szechuan peppercorns

1. Dice onions, pepper & garlic & saute in pot with olive oil on medium heat
2. Add beans, diced tomato & all other ingredients & cover & reduce heat & let simmer for 20 minutes stirring occasionally.
3. Remove cover salt & pepper for taste & let simmer until sauce thickens stirring occasionally.
4. For rice in small pan add szechuan peppercorns on low heat rolling around until they smoke.
5. Remove from pan & grind in mortar or grinder.
6. In separate pot heat oil add & stir in rice & add saffron & grounded peppercorns & stir
7. Add water on high heat & bring to a boil & stir for one minute.
8. Reduce to simmer on low heat, cover & let cook 15 to 20 minutes
9. Add layer of rice to dish & add hearty portion of stewed beans on top of center of rice.
10. Eat & enjoy

red kidney beans, onions, long hot pepper, tomato, clove garlic, tomato cooking base, recaito, cilantro, water, salt, rice, yellow rice, olive oil, water, saffron

Taken from cookpad.com/us/recipes/367419-gourmet-stewed-red-beans-rice (may not work)