|Beans: A History|
|by Ken Albala|
Whether refried, baked, falafelled, or complementing a nice Chianti, the humble bean has long been a part of gourmet and everyday food culture aro...
1 - 10 of 107 for rice beans tomato sauce
Bring beef stock ... package of dried beans, 1 of ... remaining vegetables and tomato sauce and simmer for ... soup mix for convenience and extra flavor.
Sauté 1 pound ... large can refried beans. Cook 12 ... (8 ounce) can tomato sauce or paste to ... Add long grain rice, onion powder, ... for about 20 minutes.
Saute in hot oil garlic, onion and add tomato sauce, salt and pepper, water, uncooked rice, a bit more oil, beans. Simmer and reduce. Sprinkle with oregano.
Prepare rice according to package ... tender. Add steak sauce and tomatoes; mix ... tender. Stir in beans. Cook until ... Foods Inc., used with permission.
Brown onion with ... pepper. Add the tomato sauce and bring to ... boil, add the beans. When it ... 5 minutes, add rice and stir frequently ... fresh or dry parsley.
Rinse beans; drain well ... stewed tomatoes, water, tomato sauce, vinegar, sugar, ... hot cooked yellow rice. Top each ... cream. Yield: 6 to 8 servings.
Coat large non ... tender. Stir in beans, tomato, water, chili powder, pepper and hot sauce. Cover and ... often. Place hot rice in a 1 ... minutes. Makes 4 servings.
In large skillet, ... chili powder, soy sauce, and tomato sauce. Add this ... Stir in the beans and cook over ... 20 minutes. Serve over hot cooked rice.
For beans, cook in ... pink beans, your tomato sauce. Add another ... Stir frequently. For rice, first using ... become dry and single grain. Serves 4 to 5.
Saute onion, pepper ... Add garlic. Heat beans, tomato sauce and salt. (Rinse ... add to mixture.) Combine ingredients. Simmer 45 minutes. Serve over rice.
top of page