Recipe for Vegetarian Beans With Rice


2 cups pinto beans
medium onion, chopped
2 bay leaves
8 cups cold water
very small amount salt (optional)
1 teaspoon vegetable oil
3 cloves garlic, chopped

1 small onion, chopped
2 medium tomatoes, peeled and seeded
2 cloves garlic
2 cups long-grain white rice
1 teaspoon vegetable oil
4 cups low-sodium chicken broth (remove fat)
1 cup fresh or frozen peas
1 tablespoon chopped fresh cilantro


To make the beans
1. Pick over the beans to remove any stones and wash. Soak beans overnight. Put the beans into a large pot with the onion, bay leaves, and water. Bring the water to a simmer and cook the beans until they are tender, 1 to 3 hours. Add water as needed as the beans cook. Season to taste with salt (optional) and cook until very soft. Remove from heat and discard the bay leaves. Strain off any remaining liquid and set aside.

2. In a medium, non-stick skillet, warm the oil over medium head. Add the garlic and cook until fragrant, about 1 minute. Add cup of cooked beans to the skillet and mash them with the back of a wooden spoon. Gradually stir in the liquid from the bean pot and cook until the paste is quite thick. Stir the mashed bean mixture back into the pot of beans and simmer together for 4 to 5 minutes.

To make the rice
1. In food processor or blender, puree the onion, tomatoes and garlic.

2. In a medium, non-stick saucepan, warm the oil over medium heat. Add the rice and stir until light golden. Stir in the vegetable puree and cook until all the moisture has been absorbed. Stir in the chicken broth and season lightly with salt (optional). If you are using fresh peas, stir them in. Bring the rice to a simmer, reduce heat to very low, cover the pan. Cook until the rice is tender, and the chicken broth is absorbed, about 20 minutes. If you are using frozen peas, stir them in at the last minute. Sprinkle cilantro over the top of the rice and serve.

Serve with salad and tortillas.

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