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12 ounces |
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Randall Great Northern Beans
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2 tablespoons |
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oil
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1 |
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medium onion, chopped
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2 |
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tomatoes, chopped
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1 |
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green pepper, chopped
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1 |
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Italian cooking pepper or sweet red pepper, chopped
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1 |
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large clove garlic, chopped |
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1 |
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small acorn squash, peeled and cut in cubes
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1 cup |
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uncooked brown rice
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2 |
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sprigs fresh coriander or parsley
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2 teaspoons |
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salt
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1 tablespoon |
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capers
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1/4 teaspoon |
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hot pepper sauce
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Heat oil in a large skillet and sauté onion, tomato, peppers, and garlic for about 5 minutes until tender.
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Place Randall Beans in a 3 to 5 quart pot. Measure liquid in beans and add water if necessary to obtain 3 cups. Return to bean pot along with sautéed vegetables, squash, rice, and seasonings. Cover and cook over low heat until rice is tender, about 1 hour.
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Remove from heat and let sit, covered, until serving time. The longer this sits, the thicker it will get (it goes from a soup-stew consistency to an almost dry rice-bean dish after 30 minutes).
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Serves 6. |
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