Italian Style Rice and Beans

Photo: flickr user richardmasoner

Ingredients

Water

1 onion, chopped

1 stalk celery with leaves, chopped

2 tablespoons olive oil

1 teaspoon salt

pinch of hot red pepper

Soak the beans overnight in water to cover; or boil two minutes and let soak one hour. Simmer until tender, adding more water as needed.

Brown the onion and celery in the oil and add to the beans. Add the tomatoes, salt and pepper and water to cover.

Add the rice, cover tightly and cook, stirring often, until the rice is tender, or about 20 minutes. Add water as needed.

When cooked, the mixture should have the consistency of a thick stew.

From The New York Times Cookbook, compiled by Craig Claiborne and published in 1961.

4.0

Friday, December 4, 2009 - 3:08am