Red Beans and Rice with Salsa (P2)


1/2 cup dried red beans
1/2 cup dried kidney beans
3 cups water
1 ½ cup chopped onions (1-2 onions)
3 garlic cloves, peeled and halved lengthwise
1 teaspoon dried oregano
1 bay leaf
2 TB chili powder
1 teaspoon ground cumin
1 teaspoon dried coriander
1 teaspoon crushed red pepper flakes
1 cup tomato juice
1 cup brown rice
2 cups chicken stock

For the Salsa:
1 ½ cups cubed tomato (1 large tomato)
2 TB minced jalapeno pepper (1 large pepper)
1/4 cup sliced scallion, white part only (2 scallions)
1/4 cup freshly squeezed lime juice
1/4 cup chopped fresh cilantro

Directions:
1.Soak beans overnight (8 hours) in a large pot of cold water, making sure that they are completely covered by water.
2.Drain beans, and transfer to large pot. Add 3 cups water. Bring to a boil over medium heat and cook for 5 minutes.
3.Stir in onion, garlic, oregano, and bay leaf. Reduce the heat to low and simmer, uncovered, for about 1 hour, until beans are tender.
4.Add chili powder, cumin, coriander, red pepper flakes, and tomato juice, stirring to mix. Continue to cook while preparing the rice.
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5.Put the rice and chicken stock in a medium saucepan. Bring to a boil over medium-high heat.
6.Cover, reduce the heat to low, and simmer for 45 minutes, or until tender.
7.In the meantime, combine all salsa ingredients in a small bowl and set aside for the flavors to meld.
8.When the rice is done, stir it into the bean mixture. Ladle into bowls and serve with salsa on the side.