Title: Republica dominicana red beans & rice (arroz
 Categories: Main dish
      Yield: 1 Servings
 
MMMMM---------------------------BEANS--------------------------------
      1 c  Dry red beans *
      3 c  -Water (approx.)
      3 c  -Fresh water
      1 tb Cumin
      1 tb Raw sugar
      1 tb White vinegar
      2    Garlic cloves
           - peeled and chopped
      1    Onion; peeled and chopped
    1/2 ts Salt
           Freshly ground black pepper
      1 ds Tabasco

MMMMM--------------------------FOR RICE-------------------------------
      1 c  Rice
  2 1/2 c  Water
 
  *NOTE: (red beans are not the same as kidney beans- they are smaller)
  
  Soak the beans in the water overnight or at least 8 hours. Drain the
  soaking water.
  
  Put the beans and all the rest of the ingredients into a large
  cooking pot. Bring the water to a boil, then reduce to moderate-low
  heat and cook for about 1 hour, until most of the water is absorbed.
  Add more water if you need to, and stir the beans every 10 minutes or
  so.
  
  When the beans have 1/2 hour to go, make the rice. Put the rice and
  water in a saucepan, bring to a boil, then reduce the heat and cover.
  Simmer until all the water is absorbed, about 30 minutes. Then turn
  the heat off and let sit, with cover on, about 10 minutes.
  
  To serve, serve the beans over the rice.
  
  Serve with sliced avocado (aguacate), fried plaintain chips (platanos
  fritos), and cornbread (served fried like hush-puppies). Fr dessert
  serve fruit suc a papaya with coconut, and expresso coffee (for
  Dominican style eprss: fill up your demitasse cup 1/2 full of raw
  sugar, then add outrageously strong expresso coffee!).
  
  ~Mary Howard
  
  From: howard@iscsvax.uni.edu @Newsgroups: rec.food.veg