Beans and Brown Rice
- 2 cups dry red OR black beans 2 quarts hot water
- 1 Tbsp dry basil
- 1 tsp garlic powder
1/2 - 1 tsp salt
1 cup dry, long grain brown rice
Place dry beans in a 4 quart pot and wash several times
in cold water.
Cover washed beans with 2 quarts of hot (tap) water.
Cook on high heat, boiling for 15 minutes.
Drain and rinse in cold water (this removes the
undesirable gas producing enzymes).
Add 2 more quarts of hot water to beans and bring back
to a boil. Continue cooking at a rapid simmer for one to one and a
half hours - WATCH POT AND ADD ADDITIONAL HOT WATER AS BEANS SWELL IN
Beans are done when soft, but not mushy.
When beans are beginning to get soft, add garlic, basil, and salt. Cook for
about 15 additional minutes.
When beans are done, set aside and begin cooking rice.
Measure 1 cup dry long grain brown rice into a two quart pot.
Rinse rice in cold water to remove milling "trash", drain.
Add 2 1/2 cups of hot (tap) water and 1/2 tsp salt.
Place on high heat and bring to a boil, reduce heat to simmer. Set timer for
30 minutes. During this cooking time you may need to add a small amount of water
to the rice so that it does not cook dry. When timer goes off remove from heat and cover to steam for 5 minutes.
DO NOT STIR RICE DURING COOKING - STIRRING MAKES THE RICE STICKY