Sack Lunch: Mark Bittman's Red Beans And Rice

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Serious Eats
Nutrition per serving    (USDA % daily values)
CAL
561
FAT
95%
CHOL
0%
SOD
17%

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Ingredients for 6 servings

2 cups kidney, pinto, or other beans, washed and picked over

2 tbsp olive oil

2 x large onions, chopped

2 x bell peppers, stemmed, seeded, and chopped

2 x celery stalks, chopped

1 tbsp minced garlic

1 tbsp chili powder (or 4 or 5 sprigs thyme or 1 teaspoon dried thyme, 2 bay leaves, and 1/4 teaspoon ground allspice; I use chili powder)

2 cups chopped tomatoes (canned are fine; don’t bother to drain)

Salt and freshly ground black pepper

1 1/2 cups long-grain white rice

3 cups coconut milk, warmed

Chopped parsley or cilantro for garnish

Tabasco to taste

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