Southwestern red beans & brown rice from The Best of Chef at Home: Essential Recipes for Today’s Kitchen (page 149) by Michael Smith (CA)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Allow dried red beans to soak overnight. Can substitute canned tomatoes for tomatoes; and dried kidney, pinto, or black beans for dried red beans.

  • averythingcooks on December 06, 2024

    I used all the vegetables & seasonings listed for the beans but skipped the rice this time for a lighter side dish for pork chops. BUT since I had cooked black beans from the freezer to use, I cooked everything 1st, adding the beans near the end with some chicken stock & a couple of spoonfuls of salsa for moisture to replace the bean cooking liquid. It was pretty good but then T suggested grating cheddar over the pan + a run under the broiler and that made it even better :)

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.