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1
Add the beans to a large bowl, cover with water and let stand overnight.
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2
Drain and discard the water or cook in a pressure cooker for 18 to 25 minutes (do not discard the water if using the pressure cooker).
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3
In a large Dutch oven, add the beans, 9 cups of water and 1 tablespoon of olive oil.
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4
Cover and bring to a boil over medium heat.
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5
Simmer for 1 hour until the beans are fork tender.
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6
In a separate Dutch oven add the onion, green pepper, garlic and the remaining 1 tablespoon of olive oil and saute until opaque.
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7
Season with salt and pepper, to taste.
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8
(If using a pressure cooker, do not use the pressure cooker to saute the beans any further.
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9
Use a heavy pot or a Dutch oven.)
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10
Add the cooked beans, to the pot with the onion mixture, along with the oregano, cumin, bay leaf, vinegar and wine.
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11
Cover and simmer over low heat for 15 to 20 minutes, stirring occasionally.
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12
Add additional salt and pepper, to taste.
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13
Transfer the beans to a serving bowl and serve over the Fail-Proof Brown Rice.
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14
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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15
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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16
Preheat the oven to 350 degrees F.
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17
In a medium skillet, add the brown rice and the egg white, stirring constantly over medium heat, until the mixture is dry.
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18
Mix the water and bouillon cube in a medium bowl.
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19
Add a small amount of olive oil to a deep, large baking dish.
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20
(Cook's Note: I recommend a clear baking dish so you can monitor the water absorption).
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21
Pour the bouillon water, rice and egg mixture into the baking dish.
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22
Put the dish in the oven, and do not interrupt the cooking process.
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23
After 30 minutes, cover with foil and continue to cook for 30 more minutes, a total of 1 hour.
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24
Remove from oven, fluff with fork and serve.
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25
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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26
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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27
Cook's Note: The beans are vegetarian the rice is not.
