Rice and Beans

Name: Rice and Beans
Yield: Serves 4
Cuisine: American
Ingredients: ½ cup smoked bacon, diced; 1 large onion, chopped; 1 cup (or more) chicken broth; pinch of basil; 2 cloves garlic, minced; 1 can or 3 ripe tomatoes, peeled; 2 Tbsp. parsley, chopped; 2 cups cooked beans: red or white kidney beans, garbanzos, pinto beans, California pink beans, black beans; 2 cups cooked beans: red or white kidney beans, garbanzos, pinto beans, California pink beans, black beans; 2 cups cooked beans: red or white kidney beans, garbanzos, pinto beans, California pink beans, black beans; 1 cup converted rice; 1 Tbsp. tomato paste; 1 tsp. salt; 2 cups cooked beans: red or white kidney beans, garbanzos, pinto beans, California pink beans, black beans; 2 cups cooked beans: red or white kidney beans, garbanzos, pinto beans, California pink beans, black beans; 2 cups cooked beans: red or white kidney beans, garbanzos, pinto beans, California pink beans, black beans; 2 cups cooked beans: red or white kidney beans, garbanzos, pinto beans, California pink beans, black beans

Preparation info

Serves
4

Difficulty
Easy

Appears in

Good Cheap Food

By Miriam Ungerer

Published 1973

About

People who were raised on this basic food develop a craving for it that persists no matter to what dizzying heights they rise in business and commerce. All the way from South America to the Mason-Dixon Line, variations of rice and beans are a way of life. This is a combination I like, but you can fool around with it endlessly, depending on your preferences and/or economic condition.

Ingredients

Americas
United States
Main course
Gluten-free

Ingredients

Method