Italian Style Rice and Beans


Photo: flickr user richardmasoner

About

From The New York Times Cookbook, compiled by Craig Claiborne and published in 1961.

Yield:

4.0

Added:

December 4, 2009

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Ingredients

1/2 cup dried navy beans
Water
1 onion, chopped
1 stalk celery with leaves, chopped
2 tablespoons olive oil
1 cup canned tomatoes, undrained
1 teaspoon salt
pinch of hot red pepper
1/2 cup raw rice
2 tablespoons grated Parmesan or Romano cheese

Preparation

1
Soak the beans overnight in water to cover; or boil two minutes and let soak one hour. Simmer until tender, adding more water as needed.
2
Brown the onion and celery in the oil and add to the beans. Add the tomatoes, salt and pepper and water to cover.
3
Add the rice, cover tightly and cook, stirring often, until the rice is tender, or about 20 minutes. Add water as needed.
4
When cooked, the mixture should have the consistency of a thick stew.

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