Ingredients Edit

Directions Edit

  1. Bring water to boiling.
  2. Add red beans and cook covered for 1½ hours.
  3. Drain beans, reserving liquid, and set aside.
  4. Add beef broth and enough water to bean liquid to equal 4¾ cups of liquid.
  5. Set aside.
  6. In a mortar, pound together to form a paste the salt, parsley, scallions, garlic, and rosemary.
  7. Heat oil and seasoning paste in a Dutch oven over medium heat.
  8. Put rice in Dutch oven and stir until well coated with oil.
  9. Add reserved liquid and bring to a boil, stirring.
  10. Add beans and again bring to a boil.
  11. Reduce heat, cover, and cook undisturbed for 20 minutes.
  12. Remove cover, stir, and cook about 5 minutes longer, or until no liquid remains.
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