JAG (Jagacita) Beans and Rice

Serves 8

 

  • ¼ cup olive oil
  • 1 cup onion, finely chopped
  • 2 tablespoons finely chopped fresh parsley
  • 1 teaspoon paprika
  • 2 bay leaves
  • 6 cups water
  • 3 cups uncooked long grain rice
  • 2 teaspoons coarse salt or to taste
  • Fresh ground white or black pepper
  • 2 cups cooked lima, kidney, butter beans (freshly cooked or canned)
  1. Heat the olive oil in a large pot.  Add the onions and sauté them until they are lightly golden.  Toss in the parsley, paprika and bay leaves.  Simmer for a minute.
  2. Pour in the water, cover and bring to a boil. Add the rice, salt, and pepper.  Recover.  When the rice starts to boil, reduce the heat to simmer and cook until the rice is almost down, about 15 minutes.
  3. Stir in the beans, recover and continue to simmer for 15 minutes more.  Remove from heat and let stand for 10 minutes before serving.
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