Red Beans and Rice
- 1 lb dried red beans
- 12 lb cubed ham
- 2 onions, diced
- 1 bell pepper, chopped
- 2 stalks celery, chopped
- 5 teaspoons chicken bouillon granules
- 1 tablespoon minced garlic
- 1 ripe black plantain, diced (Platanos)
- 12 teaspoon dried thyme
- 2 cups white rice
- 14 teaspoon salt
- 12 teaspoon oil
- Week/Night before Preparation: Platanos are usually sold green.
- Be sure to buy them the week before to ensure they have ample time to turn black and sweeten (http://www.gourmetsleuth.com/plantain.htm).
- Soak the beans over night in water in the refrigerator.
- Drain the beans after soaking over night.
- Put the drained beans in a large pot.
- Add the onions, bell pepers, celery, bouillon, garlic, platain, thyme and 3 & 1/2 cups of water.
- Bring to a boil.
- Cover and reduce to low heat.
- Cook for 1 & 1/2 hours on low heat.
- Stir occasionally.
- Add ham to the beans and continue to cook covered on low heat for 30 minutes more.
- In separate pot cook the White Rice.
- Combine 3 cups of water, 2 cups of white rice, 1/4 tsp of salt and 1/2 tsp of oil.
- Bring to a boil.
- Cover and reduce to low heat cooking for 15 minutes.
- Serve a generous portion of beans over a bed of rice and enjoy!
red beans, ham, onions, bell pepper, stalks celery, chicken bouillon granules, garlic, black plantain, thyme, white rice, salt, oil
Taken from www.food.com/recipe/red-beans-and-rice-238548 (may not work)