Soul Food Talks | Kennedy of The Kennedy Administration | Ep. 4

Soak Central American red kidney beans in cold water overnight or pour hot water over them and let them stand for an hour.

Use the soaking liquid to cook the beans, adding a little more water to cover the beans.

Boil the beans on high heat, then reduce to a simmer, adding chopped garlic, salt, and cilantro leaves.

Let the beans simmer for about an hour until creamy and thick.

In a saucepan, heat vegetable oil and add chopped Spanish onion, stirring until translucent.

Add chopped red and yellow bell peppers and cook for about 5 minutes.

Toast the rice in the saucepan until covered in oil and slightly browned.

Add chicken stock to the rice, bring to a boil, then reduce to a simmer and cover, cooking for about 20 minutes.

After the beans have cooked for about 2 hours, add the cooked rice to the beans and stir to combine, adding fresh cilantro at the end.

Equipment Needed

Dietary