Gold Medal Beans and Rice

posted by RisaG 02-04-100 5:59 PM

* Exported from MasterCook *
Gold Medal Beans and Rice (crockpot version)
Recipe By : Graham Kerr's Best, p. 183
Serving Size : 4 Preparation Time :0:00
Categories : Beans/Legumes/Pulses Rice Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups ham stock or 2 tsp. Goya Jamon and and 3 cups water.
1/2 cup dried pinto beans
1 cup Minute RiceŠ Brown Rice
1 cup water
1/2 tsp. salt
1 tbsp. freshly squeezed lemon juice
1 (16 oz.) bunch swiss chard -- stemmed/diced finely
1/8 tsp. freshly ground black pepper
1/8 tsp. freshly ground sea salt
1/4 tsp. cumin seeds
1/8 tsp. cayenne pepper
1 whole clove
1/8 tsp. dried thyme

Risa's addition:
1 tsp. Penzey's Northwoods Seasoning Blend
dash hot sauce

Pour the broth (or Goya mixture) into the crockpot. Add the beans, and seasonings (except Northwoods if you are using it and the salt because it will make the beans tough).

Put it on low and cook it for 8-9 hours. Check an hour or so before. If the beans are young they will not cook as long. If they are old, they will cook even longer.

About 10 minutes before they are done, add the Swiss chard. Let it cook until wilted. Sprinkle a little more of the seasonings on top before serving.

In last 15 minutes of cooking time, put 1 cup of water up for a boil. When it comes to a boil, put in the Minute Rice and the salt. Cover and cook for 5 minutes. Take off heat and let it finish absorbing.

To serve: Place some of the rice on the bottom of serving bowl. Top with some of the beans and the greens. Serve with hot sauce.

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