"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Rice and Beans Recipe

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This recipe for Rice and Beans, by , is from The Bartlett Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Leesa Boman
Added: Wednesday, January 9, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 can black beans
1 can pinto beans
1 can kidney beans
1 cup chopped ham
1 handful chopped onion
1/2 cup chopped parsley
1 1/2 tsp. garlic powder
1 T. Worcestershire sauce

Directions:
Directions:
Combine all ingredients in pot. Simmer for 2 hours. Serve over hot rice.

Sage garnishes with fresh chopped onions and cilantro.

Personal Notes:
Personal Notes:
The Brazilians use only black beans. The Mexicans use pinto beans, I throw in kidney beans just for fun.

 

 

 

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