Ingredients:
1/2 cup Olive Oil
1 1/2 cups Onions, chopped
1 1/2 cups Green Peppers
1 1/2 cups Celery, sliced
1/2 cup Green Onions with tops, sliced
1/2 to 1 whole Jalapeno
2 teaspoons Garlic, minced
2 Bay Leaves
1 1/2 teaspoons dried Thyme Leaves
1 teaspoon dried Marjoram Leaves
1 teaspoon dried Oregano Leaves
2 cans (15 ounces each) Red or Kidney Beans (mash 1/4 beans)
14 ounces Water
3-4 dashes Red Pepper Sauce
3 cups cooked Rice, warm
Cayenne and Black Pepper
Salt to season
Directions:
Heat olive oil in saucepan on low to medium heat. Sauté onions, green peppers, celery, green onions, jalapeno, and garlic in saucepan, about 5 minutes. Stir in herbs and cook 1-2 minutes longer. Add all beans and water then bring to a boil. Reduce heat and simmer, uncovered, until vegetables are tender and broth is thick, about 15-20 minutes. Discard bay leaves and season to taste with red pepper sauce, salt, cayenne and black pepper. Serve bean mixture over rice in shallow bowls.
Serves 6
1/2 cup Olive Oil
1 1/2 cups Onions, chopped
1 1/2 cups Green Peppers
1 1/2 cups Celery, sliced
1/2 cup Green Onions with tops, sliced
1/2 to 1 whole Jalapeno
2 teaspoons Garlic, minced
2 Bay Leaves
1 1/2 teaspoons dried Thyme Leaves
1 teaspoon dried Marjoram Leaves
1 teaspoon dried Oregano Leaves
2 cans (15 ounces each) Red or Kidney Beans (mash 1/4 beans)
14 ounces Water
3-4 dashes Red Pepper Sauce
3 cups cooked Rice, warm
Cayenne and Black Pepper
Salt to season
Directions:
Heat olive oil in saucepan on low to medium heat. Sauté onions, green peppers, celery, green onions, jalapeno, and garlic in saucepan, about 5 minutes. Stir in herbs and cook 1-2 minutes longer. Add all beans and water then bring to a boil. Reduce heat and simmer, uncovered, until vegetables are tender and broth is thick, about 15-20 minutes. Discard bay leaves and season to taste with red pepper sauce, salt, cayenne and black pepper. Serve bean mixture over rice in shallow bowls.
Serves 6