Saturday, July 16, 2011

Rice & Beans (Griot – Part II)

This recipe is one of those staples growing up. My mom made it to eat with other dishes and not just griot. It takes a bit of time and it freezes nicely if you make a big pot.


Dry red kidney beans
Parboiled rice
Garlic powder, salt, & pepper
Onion (5 thin slices)


Helpful hints: Make sure your beans are tender by not only doing the “fork tender test” but also tasting one of the beans to make sure it is tender. It may take up to an hour or so to be done. Don’t forget to add water as the beans are cooking because the water does evaporate.

© Nadine Zawacki 2011

No comments:

Post a Comment