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Italian-Style Rice and Beans




Source of Recipe


New York Times


Recipe Introduction







Recipe Link: http://communities.msn.com/recipesfornoncooks/rice.msnw

List of Ingredients




1/2 cup dried navy beans

Water

1 onion, chopped

1 stalk celery with leaves, chopped

2 tablespoons olive oil

1 cup canned tomatoes, undrained

1 teaspoon salt

Pinch of cayenne pepper

1/2 cup raw rice

2 tablespoons grated Parmesan or Romano cheese


Recipe



1. Soak the beans overnight in water to cover; or boil 2 minutes and let soak 1 hour. Simmer until tender, adding more water as needed.

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

3. 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 thick stew.

Serves 4