Red Beans and Rice
(or as my children call it, sweet beans and rice)
You will need:
1 cup of uncooked short-grain rice (follow directions on your rice cooker or do the following:)
Bring 2 cups of water to boil in a medium sauce pan
add rice, give it a stir, place the lid on the pan and TURN OFF THE HEAT!
in a couple of minutes, lift lid and stir; replace lid and forget about it while you cook the beans.
2 cans of red kidney beans, drained and rinsed
This is how I drain my beans. After I drain them, I add water to the can and drain them again...
1 can of condensed tomato soup
(About) 1/2 of a sweet bell pepper, chopped
1/2 of a medium onion, chopped
(About) 1 tablespoons cumin (more or less to taste)
(About) 2 tablespoons red chili powder (more or less to taste)
(About) 2 tablespoons sugar (more or less to taste, but don't over due it)
Ground beef (1/2 - 1 pound or none at all. If you use none, add a beef boullion cube)
Cook ground beef, onion and bell pepper in a medium frying pan. Cook until all of the pink is gone from the meat.
Add drained and rinsed kidney beans, tomato soup concentrate, 1 can of water, cumin, chili powder and sugar. Simmer for 15 minutes or more on medium heat. ( The longer you simmer the thicker the mix is.)
Serve hot over cooked rice (it should be done by now, it takes about 20 minutes). Serves four to six depending on your serving size.
30 minutes from thought to table. Easy squeasy.
We're enjoying it tonight with a tossed garden salad and sweet potatoes (if this were a vegetarian night, the sweet potatoes and the rice in the same meal have all the amino acids to make a complete protein for those growing bodies!)
XOXO Mamala aka Peggy