Recipes

Rice beans

Ashley Christensen

Executive Chef/Owner

Death & Taxes

Raleigh
N.C.
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Yield: 
about 4 C
Ingredients: 
2
c
Rice beans
8
each
Thyme sprigs
1
each
Bay leaf, fresh
2
each
Garlic cloves
2
tsp
Black peppercorns
2
tbs
Kosher salt
1

Place rice beans in a stockpot and cover with 1 inch water. Let soak overnight. Cut a medium square of cheesecloth and place thyme, bay leaf, garlic and black peppercorns in center of square. Tie edges of square into a bundle or secure with butcher’s twine. Add sachet to stockpot with beans and bring to a boil. Reduce heat to a simmer and cook until beans are tender, about 25 to 30 minutes. Remove from heat and add salt. Allow beans to cool completely in liquid; reserve until needed. Discard sachet before using.

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