My Mexican Beans & Rice
We put the Rice-a-Roni in the bottom of a bowl & covered them with beans. And of course, plenty of juice. The rest is history.
How to Make My Mexican Beans & Rice
- First, and most importantly, CLEAN YOUR BEANS. You don't want rocks & dirt in your beans. You cooks who are experienced, already know this.
I know someone who didn't know, until my wife told them recently.
- Once the beans are cleaned, put them on to soak with enough water to cover them over an inch or so.
Let them soak for 1 1/2 hours. At this time, baking soda can be added to the water to reduce the gas that develops after eating them. (So some people claim.) I don't know how much as I've never used it. Beans are the "Musical Fruit". Why not make music?
- After soaking, rinse them, in a colender, under cold water, to remove the excess starch. Put them back in the pot & cover again with 1 or 2 inches of cold water.
- Bring to a hard boil. Then reduce to a slow simmer for 1 1/2 hours. Keep a check on the water so it doesn't boil away.
- After 1 hour, start checking the beans for tenderness. At some altitudes, beans cook faster than at others.
- Once you start finding tender beans, you can start the Spanish Style Rice-a-Roni cooking on another burner.
- When the beans are ready, add the chili powder & let simmer a few more minutes to let the flavor mingle.
- Serve in a bowl with the rice on the bottom, the bean juice soaking through it, & everything covered in beans. Mix well & enjoy.