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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: jimdykstra
Servings: 8
Spice Mixture
½ shallot, chopped
¼ large red onion, quartered
½ bunch scallions, trimmed
¼ head garlic, cloves separated and peeled
2 tablespoons olive oil, or more as needed
In a food processor, combine the shallot, onion, scallions, and garlic. Work the mixture until it is finely chopped. Add the oil 1 tablespoon at a time and pulse the mixture until it forms a coarse paste.
Transfer to a container, cover, and refrigerate until ready to use.
Rice and Beans
1 cup dried pinto beans, soaked overnight in 5 cups water
2 tablespoons olive oil
4 cups white rice
2 bay leaves
1 teaspoon adobo seasoning, optional
salt and pepper, to taste
¼ teaspoon ground cloves
3 large sprigs fresh parsley
3 sprigs fresh thyme
1 Scotch bonnet chili pepper, or less, if you like
In a large pot, bring the beans and their soaking water to a boil. Lower the heat, cover the pan, and simmer about 45 minutes, or until they are tender. Drain the beans, reserving liquid.
In a large soup pot, heat the oil. Add the spice mixture. Cook, stirring, for 2 minutes or until the mixture browns lightly.
Stir in the beans and cook for 2 minutes, stirring.
Measure the reserved cooking liquid, and add enough water to make 8 cups. Pour it into the beans and bring to a boil. Stir in the rice. Lower the heat and simmer, stirring often, for 20 minutes or until only a little liquid remains.
Turn the heat to the lowest setting. Stir in the bay leaves, adobo (if using), salt, pepper, and cloves. Place the parsley sprigs, thyme sprigs, and Scotch bonnet pepper on top. Press a piece of foil directly onto the rice.
Cover the pot and continue cooking for 18 to 20 minutes or until the rice is very tender. Remove parsley, thyme, and chili pepper before serving.