Rice and Beans Casserole Recipe : Rachael Ray : Food Network

Ingredients

  • Salt
  • Herb bundle of parsley, rosemary and thyme
  • 1 onion, peeled and quartered
  • 11 lemon, sliced
  • 1 large fresh bay leaf
  • 2 cloves garlic, crushed
  • 2 ribs celery, coarsely chopped
  • + 17 more ingredients
    • 1 teaspoon whole black
    • 1 whole chicken, 4 to 5 pounds
    • Finely chopped red onion, for
    • 1 cup grated
    • 1 pound hot or sweet
    • 2 tablespoons
    • 1 tablespoon fresh
    • 2 tablespoons fresh thyme leaves, finely chopped
    • ½ cup fresh
    • 2 ¾ cups
    • 1 ½ cups long grain
    • Salt and pepper
    • 1 onion, chopped
    • 21 carrot, chopped
    • 2 ribs celery, chopped
    • 1 tablespoon EVOO, plus some to drizzle
    • 1 cup dried borlotti or

Soak the beans 4 hours or overnight. Rinse the beans after soaking. Place the rinsed beans in a pot with 1 tablespoon of the EVOO, the celery, garlic onions and some salt and pepper. Add enough water to cover, about 1 quart, and bring to a low boil. Cook until tender, adding a bit more water if ...

View full recipe at SpringPad

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