Directions: |
Directions:* rinse beans and soak overnight. Do not discard water.
* After soaking, boil for 20 minutes in water used for soaking, you may need to add more water. Don’t overcook or beans will be too soft.
* You will use the Rice and Beans in a 2:1 ratio so you can adjust your recipe accordingly.
* Mince together 3-4 cloves garlic, center section of celery stalk, and seasoned salt. You can do this in Mortar and Pestle or food processor. Adjust to your personal taste.
* Heat oil in pot and add onion
* Add beans (2 cups)- drained
* Pour in 8 cups liquid from beans
* Add bell pepper
* Add Lawry’s and Mrs. Dash to taste. Add a dash of thyme and clove
* Bring to a boil and add tabasco to taste and small bundle of parsley tied together
* Add 4 cups rice
* Boil until water is reduced decreasing heat gradually but keep boiling UNCOVERVED. When the water is absorbed cover and reduce to simmer.
* Everything is to taste |
Personal
Notes: |
Personal
Notes: Erin's Tips/Suggestions for additions to the soup:
I tripled the recipe above (with the exception of the onion - I used 2 large SWEET onions).
I used "Progresso" canned beans (8 cans for a triple batch)
I added 3 (cooked & shredded) chicken breasts.
I added 1 heaping tablespoon of "Better Than Bouillon" chicken base
I used (1) bag of Spinach
Personal Note: I have difficulty finding dried “cannelloni” beans, and honestly, I cannot tell much difference. Progresso makes these beans very accessible, so I opt for that route often. I add more beans than it calls for because we like a heartier soup. This is a meal in itself – delicious, light and very satisfying soup any time of the year!
Everyone love it. I believe it came from Cooking Light magazine too.
I recommend using my tips and adding shredded chicken breast, for sure! Once you make this soup once, it will be much easier to make It takes me about 30 minutes to get all ingredients to the pot – then I let it simmer all day - ENJOY
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This recipe for Haitian Rice and Beans (Rachel's) is from