
Sack Lunch: Mark Bittman's Red Beans and Rice Recipe
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
Directions
Learn how to make this recipe at Serious Eats