Red Beans and Rice

Ingredients

• 1 lb dried red beans
• 1/2 lb cubed ham
• 2 onions, diced
• 1 bell pepper, chopped
• 2 stalks celery, chopped
• 5 teaspoons chicken bouillon granules
• 1 tablespoon minced garlic
• 1 ripe black plantain, diced (Platanos)
• 1/2 teaspoon dried thyme
• 2 cups white rice
• 1/4 teaspoon salt
• 1/2 teaspoon oil

Directions

1. 1

   Week/Night before Preparation: Platanos are usually sold green. Be sure to buy them the week before to ensure they have ample time to turn black and sweeten (http://www.gourmetsleuth.com/plantain.htm). Soak the beans over night in water in the refrigerator.

2. 2

   Drain the beans after soaking over night. Put the drained beans in a large pot. Add the onions, bell pepers, celery, bouillon, garlic, platain, thyme and 3 & 1/2 cups of water. Bring to a boil. Cover and reduce to low heat. Cook for 1 & 1/2 hours on low heat. Stir occasionally.

3. 3

   Add ham to the beans and continue to cook covered on low heat for 30 minutes more.

4. 4

   In separate pot cook the White Rice. Combine 3 cups of water, 2 cups of white rice, 1/4 tsp of salt and 1/2 tsp of oil. Bring to a boil. Cover and reduce to low heat cooking for 15 minutes.

5. 5

   Serve a generous portion of beans over a bed of rice and enjoy!