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Beans & Rice #2

  • Serves: n/a
  • Source: n/a
  • Submitted by: Recipe Group Member
  • Date: n/a

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  • Thinly sliced green onions, including tops
  • Salt


  1. Sort beans for debris. Rinse beans and put in a 4- to 5-quart pan; cover with water. Bring to a boil on high heat.
  2. Remove from heat, cover,and let stand 1 hour or up to 1 day drain. To beans, add 2 cups water, garlic, Italian seasoning, chilies, and chopped onion. Bring to a boil over high heat; cover and simmer until beans are tender to bite, about 1 1/2 hours. Stir occasionally.
  3. After 1 hour, mix jam into beans. If cooked beans are soupier than you like, boil uncovered, stirring often, until they reach the consistency you want. Pour beans onto 1 side of a rimmed platter; mound rice opposite and sprinkle both with sliced green onions.
  4. Add salt to taste.
  5. Servings: 5
    Source: Nanette Blanchard
    Submitted by: Recipe Group Member
    Date: Mar 22, 1994

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