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Vegan North American Recipes
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Beans and Rice
from: camphead design


All-American Vegetarian: A Regional Harvest of 200 Low-Fat Recipes
by Barbara Grunes and Virginia Van Vynckt
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Here's the best I've found; use whatever type of beans you like -- cooking time will vary
. Servings: 4; Preparation Time: 1:00

NOTES:
From All-American Vegetarian by Barbara Grunes and Virginia Van Vynckt.
New York: Henry Holt, 1995. Page 121.
(A Great Cookbook which includes not just plain-jane American food but many foods which have travelled here from other places.
Not a thing from it has flopped for me!)

  • 1 1/2 c beans -- dry
  • 1 rib celery -- chopped
  • 1 c onion -- chopped
  • 2 cloves garlic -- minced
  • 3 bay leaves
  • 1/2 tsp Tabasco sauce
  • 1/2 tsp salt
  • 2 c rice -- cooked
Pick beans over and rinse well.
Place beans in a heavy pot and cover with 2 inches of water.
Bring water to a boil and cook beans for 2 minutes.
Reduce heat to medium-low.
Stir in celery, onion, garlic, and bay leaves.

Continue cooking until beans are tender.
Stir occasionally.
Keep beans covered with water, adding hot water as needed.
When beans are cooked (timing depends on type and age of beans; 1 hour is average), season with Tabasco and salt.

Discard Bay leaves.

To serve, spoon 1/2 cup rice in center of plate.
Ladle beans and sauce over rice.
Beans are even better a day or two after they're cooked; keep refrigerated and reheat over a low flame.