Riz et Pois

Ingredients

 * 1 cup dried red kidney beans
 * 1 1/2 teaspoons salt, divided
 * freshly ground black pepper to taste
 * 6 to 8 cups water
 * 2 tablespoons vegetable oil
 * 2 to 3 cloves garlic, peeled, minced
 * 1 green pepper, cored, chopped
 * 2 green onions, chopped
 * 1 to 2 tablespoons fresh chopped parsley
 * 1/2 teaspoon black pepper
 * salt to taste
 * 1/2 teaspoon ground cloves
 * 1 tablespoon butter
 * 2 cups uncooked long-grain white rice

Directions

 * 1) In a large sieve or colander, wash the Beans under running water until the draining water runs clear.
 * 2) Transfer them to a heavy 3- or 4-quart saucepan.
 * 3) Add 1/2 teaspoon of the salt and the ground black pepper.
 * 4) Pour in 6 cups of the water.
 * 5) Bring to a boil over high heat.
 * 6) Reduce the heat to low and simmer, partially covered, 1 1/2 hours or until the Beans are tender but intact.
 * 7) Drain the Beans and reserve the cooking liquid.
 * 8) In a large, heavy skillet, heat the vegetable oil.
 * 9) Add the garlic, green pepper, green onion, parsley, pepper, salt and cloves.
 * 10) Sauté about 5 minutes.
 * 11) Add the Beans and stir until heated through.
 * 12) Watch carefully for any sign of burning.
 * 13) Set aside.
 * 14) Measure out the bean cooking liquid and add enough water to make 4 cups.
 * 15) In a large saucepan, melt the butter over medium heat.
 * 16) When it is very hot, but not smoking, add the rice and stir 1–2 minutes, or until the grains turn somewhat milky and opaque.
 * 17) Stir in the 4 cups of reserved liquid and water, the remaining 1 teaspoon of salt and more ground black pepper to taste.
 * 18) Bring to a hard boil.
 * 19) Reduce the heat, add the cooked bean mixture, cover tightly and reduce the heat to the lowest possible setting.
 * 20) Simmer 20 minutes, or until the rice is tender and has absorbed all the liquid.
 * 21) Taste for seasoning and adjust if necessary with salt and pepper.
 * 22) Fluff the rice and Beans with a fork and serve hot.