Bean and Rice Porridge

Originally, this wasn't intended to be porridge-like. I mainly planned to serve this not-too-long after the rice was done, but sometimes life gets in the way. I didn't take a picture of it, because it looks really gross. It was delicious, though. Anyway, it was tasty as breakfast, but is probably more appropriate for lunch or dinner.

1/2 cup cargamanto beans (pintos are a fine substitute)
1/2 teaspoon italian spices
1 tablespoon dried onion
1/8 teaspoon: dill weed, garlic powder, dried minced garlic
1/4 teaspoon oregano

1 teaspoon salt
1 cube chicken bouillon (or vegetarian)

1 can stewed tomatoes
1/2 cup brown rice
salt and pepper to taste
1/2-1 cup water

Soak the beans overnight. Add to them the remainder of the first group of ingredients, and cook until the beans are at their desired level of softness. Then add the salt and bouillon. Cook over medium heat 10 more minutes. Add remaining ingredients and cook 2 hours more. Serves 2-4.

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