Italian Style Rice and Beans
By: Taylor Davies
Published: Friday, December 4, 2009 - 3:08am

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.

About


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