Teresa Scenna's Rice and Shell Beans

Cornmeal, Rice, Grains Recipes | Beans Recipes

Preparation Time: 30 minutes

Start to Finish Time: 1.5 hours

Yield: 6 servings

• 1 onion, roughly chopped
• 2 garlic cloves, minced
• 2 whole red chili peppers, fresh or dried
• 2 tablespoons olive oil
• 5 medium fresh tomatoes (or 1 28-ounce can, drained)
• 2 cups chicken broth
• 2 carrots, diced
• 2 potatoes, diced
• 2 large celery ribs, diced
• 1-1/3 cups Uncle Ben's parboiled white rice (or 1 cup brown rice)
• 3 cups fresh shell beans (or if canned, rinsed and drained)
• 1/2 cup fresh basil (or 1 teaspoon dried)
• 1/2 cup fresh parsley (or 1 teaspoon dried)
• 1 teaspoon kosher or sea salt
• Freshly ground black pepper

In a medium saucepan over medium-high heat, sauté onion, garlic, and peppers in oil until softened, about 10 minutes. Add tomatoes and chicken broth. Bring to simmer and add carrots, potatoes, and celery. Simmer 20 minutes. Add rice and fresh shell beans; cook slowly another 40 minutes. Add herbs, salt, and pepper. (If you're using canned beans, add them now.) Simmer another 10 minutes. Remove peppers before serving.

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