Rice and Beans

Ingredients

• •1 cup dried pinto beans, sorted and rinsed
• •1.5 cups white rice
• •3 cups water (for rice)
• •5 cups water (for beans)
• •1 tsp cumin
• •1 tsp chili powder
• •1 tsp garlic powder
• •1 tsp salt
• •1/2 tsp black pepper
• •1 tbsp vegetable oil

Instructions

1. 1

   Soak the pinto beans overnight in plenty of water. If you are short on time, quick-soak: boil for 2 minutes, then let sit covered for 1 hour. Drain and rinse.

2. 2

   Place the beans in a pot with 5 cups fresh water. Bring to a boil, then reduce to a steady simmer. Cook for 45 minutes until tender.

3. 3

   While the beans cook their last 20 minutes, start the rice. Rinse the rice, combine with 3 cups water in a pot, bring to a boil, cover, and reduce to lowest heat. Cook for 15 minutes, then let sit covered for 5 minutes.

4. 4

   When the beans are tender, drain most of the liquid, leaving about half a cup in the pot.

5. 5

   Add the vegetable oil, cumin, chili powder, garlic powder, salt, and pepper to the beans. Stir well and cook for 5 more minutes.

6. 6

   Serve the beans over the rice.