Beans Two Ways

(by Angela Lambru)

1 lb. dried beans (red kidney, pinto, etc)

salt to taste

Wash and soak the beans in a large pot of water overnight.

Discard the soaking water and rinse beans under running water.

Fill a big pot with fresh water, and bring to a boil.

Add beans, and bring to a boil again.

Reduce heat to medium-low, cover, and cook about 2 1/2 hours, until beans are softened but not mushy.

Add salt after 2 hours or a few minutes before the end of cooking.

Set aside 2 c. with cooking liquid for bean sandwiches.

Flavored Beans with Rice

handful of cilantro leaves with stalks

2 large or 3 small cloves garlic

2 T. tomato paste

1 large carrot or 1 medium potato, cut into large pieces

Put remainder of beans back on the stove.

In a blender, puree cilantro and garlic with 1/2 c. water.

Add to beans, along with tomato paste and carrot or potato.

Cover and continue cooking over medium-low heat until thickened.

Serve with rice.

White Rice

1 c. raw long-grain rice

I T. coconut or vegetable oil

1 clove garlic, minced

1 1/8 c. water

Rinse rice and set aside.

Heat oil in a medium sized pot, and sauté garlic for 1 minute.