Traditional Red Beans and Rice (Pat Baap) |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1/2 cup red beans, well rinsed | 3 cups water | 2 cups rice, well rinsed |
| 1/2 teaspoon salt | ||
| 1 | Bring the beans and water to a boil in a pan over moderate heat, reduce heat to low and cook, partially covered, for about 1 hour, or long enough to soften the beans. Squeeze a bean in your fingers to test readiness. |
| 2 | Drain the beans and reserve the liquid. Add enough water to the bean liquid to have a total of 3-3/4 cups. Mix the liquid, beans, rice and salt together and bring to a boil. Reduce heat to low, cover the pan, and cook for about 15 minutes. This should be enough to soften the rice and beans. |
| 3 | Serve warm. |