Randall Bean Paella
1 24-ounce jar Randall Mixed Beans, drained and rinsed
4 tablespoons olive or vegetable oil
1 large onion, thinly sliced
1 large green bell pepper, thinly sliced
1 large red bell pepper, thinly sliced
2 cloves garlic, finely minced
1 teaspoon paprika
1/2 teaspoon salt
1/8 teaspoon black pepper
4 ripe tomatoes, peeled, seeded, and chopped
1 medium zucchini, cubed
1/2 cup uncooked long grain rice
1 cup chicken broth
1 tablespoon fresh thyme or 1 teaspoon dried
1/2 cup finely minced parsley – for garnish
hot pepper sauce, to taste (optional)
In a deep 12 inch skillet or large sauce pan, heat oil over medium heat. Add onions and peppers. Cook 10 to 15 minutes until vegetables are tender. Add garlic, paprika, salt, black pepper, tomatoes, and zucchini. Cover and simmer for 15 minutes.
Mix in rice, chicken broth, and thyme. Bring to boil. Cover and reduce heat so mixture simmers gently for about 10 minutes.
Add the Randall Beans, cook about 10 to 15 minutes until rice is tender.
If mixture seems dry, add more chicken broth.
Garnish with minced parsley.
Good as a main dish or accompaniment to grilled or roasted meat. Can be served hot or at room temperature.
Makes 4 to 6 servings.