Red Beans And Rice With Salsa Daley

Serving Size : 6
Ingredients

for prepare Red Beans And Rice With Salsa Daley

:

Amount	Measure	Ingredient - Preparation Method
1/2	cup	dried red beans
1/2	cup	dried kidney beans
3	cups	water
1 1/2	cups	chopped onion - (1-2 onions)
3		garlic cloves - peeled and
lengthwise red beans and rice with salsa daley
1	teaspoon	dried oregano
1		bay leaf
2	tablespoons	chili powder
1	teaspoon	ground cumin
1	teaspoon	dried coriander
1	teaspoon	crushed red pepper flakes
1	cup	tomato juice
1	cup	brown rice
2	cups	chicken stock - fat
skimmed for the salsa red beans and rice with salsa daley
1 1/2	cups	cubed tomato - (1 large)
2	tablespoons	minced jalapeno pepper - (1, lg pepper)
1/4	cup	sliced scallion - white
1	part	- (2 lg scallions)
1/4	cup	fresh squeezed lime juice
1/4	cup	chopped fresh cilantro

Pick over and rinse the beans. Put them into a large bowl and cover completely with cold water. Let the beans soak overnight (or for at least 8 hours). Drain the beans and transfer them to a large pot. Add the 3 cups water. Bring to a boil over medium heat and cook for 5 minutes. Stir in the onion, garlic, oregano, and bay leaf. Reduce the heat to low and simmer, uncovered, for about 1 hour, until the beans are tender. Add the chili powder, cumin, coriander, red pepper flakes, and tomato juice, stirring to mix. Continue to cook while preparing the rice. Put the rice and chicken stock in a medium saucepan. Bring to a boil over medium-high heat. Cover, reduce the heat to low, and simmer for 45 minutes, or until tender. In the meantime, combine all the salsa ingredients in a small serving bowl and set it aside for the flavors to meld. When the rice is done, stir it into the bean mixture. Ladle into bowls and serve with the salsa on the side.

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