Sack Lunch: Mark Bittman's Red Beans and Rice Recipe

Name: Sack Lunch: Mark Bittman's Red Beans and Rice Recipe
Yield: 4 servings
Ingredients: Dried Kidney Beans; Dried Pinto Beans; Olive Oil; Onion; Bell Pepper; Celery Stalk; Minced Garlic; Chili Powder; Thyme Sprig; Dried Thyme; Dried Bay Leaf; Ground Allspice; Chopped Tomato; Canned Diced Tomatoes; Salt; Freshly Ground Black Pepper; Long Grain White Rice; Canned Coconut Milk; Chopped Parsley; Chopped Cilantro; Tabasco Sauce

Serious Eats

Serves: 4 Save

Ingredients (13)

2 cups kidney, pinto, or other beans, washed and picked over
2 tablespoons olive oil
2 large onions, chopped
2 bell peppers, stemmed, seeded, and chopped
2 celery stalks, chopped
1 tablespoon minced garlic
1 tablespoon chili powder (or 4 or 5 sprigs thyme or 1 teaspoon dried thyme, 2 bay leaves, and 1/4 teaspoon ground allspice; I use chili powder)
2 cups chopped tomatoes (canned are fine; don’t bother to drain)
Salt and freshly ground black pepper
1 1/2 cups long-grain white rice
3 cups canned coconut milk, warmed
Chopped parsley or cilantro for garnish
Tabasco to taste