Pick over and rinse the beans. Put into a large bowl and cover completely w/cold water. Let soak overnight or at least 8 hrs. Drain beans and put into lg. pot. Add 3 cups water and bring to boil over med. heat. Cook for 5 min. Stir in onion, garlic, oregano, bay leaf. Reduce heat to low and simmer uncovered about 1 hr till 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 rice and chicken stock in med. pan. Bring to boil over med-high heat. Cover, reduce heat to low, simmer 45 min. or until tender. In the meantime, combine all the salsa ingred- ients in a small bowl & set aside for flavors to meld. When rice is done, stir into bean mixture. Ladle into bowls & serve w/salsa on the side.
I made this w/o all the spicy ingredients. Just used extra garlic (as usual!), oregano, basil and subbed tomato sauce for the juice because I didn't have any in the house. It was delicious. I also added a chopped large red tomato to the beans. I used 2 cans of beans, too. Fast and easy! 2.1 grams of fat per serving 278 calories per serving. Sweet B
MEDICAL SUPPORT BB Subject: DEAL-ROSIE RECIPES. To: ALL Date: 06/01. 12, 1994
Your Red Beans and Rice with Salsa (Oprah's Favorites?) is ready. Happy cooking!
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