Italian Beans And Rice
beans, rice, vegetable main course
1/2 cup navy beans; dried
2 cups (approximately) water
2 tablespoons olive oil
1 medium onion; chopped
1 small clove garlic; minced
3/4 cup chopped celery
1 1/2 cups canned tomatoes; undrained
or peeled fresh tomatoes
2 cups (approximately) water or chicken st
1 teaspoon salt
1/8 teaspoon cayenne pepper
1 teaspoon oregano
1/4 teaspoon thyme
1/2 cup rice
3 tablespoons Parmesan cheese
Cover beans with water and bring to a boil for 2 minutes, remove from heat and soak for an hour. Then cook for about another hour until tender on simmer heat. Add more water or chicken stock as the beans are cooking when necessary. Sauté the onion and garlic in the olive oil until light golden in color, add the celery and stir this mixture into the beans. Add tomatoes, cayenne, herbs, salt and enough water or chicken stock to cover the mixture. Add rice, cover and simmer stirring about every 5 minutes, for 20 minutes, or until the rice is cooked. Adjust seasoning to taste and spoon into bowls, then top with cheese.
NOTES : Bean and rice stew with tomatoes, herbs and Parmesan. 0 1582 0 0 0 0 0 0 1582 0 0 0 0 0 0
Contributor: Dee Bell
Yield: 4 servings
Preparation Time: 3:00
