Difference between revisions of "Beans and Rice from Cape Verde"

From Recidemia
Jump to: navigation, search
m (Text replace - "\[\[Category:Cape Verdean ([^cC])(.*)\]\]" to "Category:Cape Verdean cuisine Category:$1$2 Recipes")
m (Text replace - "Directions" to "Procedures")
 
(2 intermediate revisions by the same user not shown)
Line 13: Line 13:
 
* [[salt]]
 
* [[salt]]
 
* [[pepper]]
 
* [[pepper]]
== Directions ==
+
== Procedures ==
  
 
# Cut up [[onion]]s in a 2 quart pan and simmer until golden brown in [[oil]].
 
# Cut up [[onion]]s in a 2 quart pan and simmer until golden brown in [[oil]].
Line 21: Line 21:
  
 
[[Category:Cape Verdean cuisine]]
 
[[Category:Cape Verdean cuisine]]
[[Category:Appetizers Recipes]]
+
[[Category:Appetizer Recipes]]
 
[[Category:Cape Verdean cuisine]]
 
[[Category:Cape Verdean cuisine]]
[[Category:Recipes Recipes]]
+
 
 
[[Category:Kidney bean Recipes]]
 
[[Category:Kidney bean Recipes]]
  
 
[[Category:Rice Recipes]]
 
[[Category:Rice Recipes]]

Latest revision as of 07:48, 14 July 2012


Description[edit]

Ingredients[edit]

Procedures[edit]

  1. Cut up onions in a 2 quart pan and simmer until golden brown in oil.
  2. Add 6 cups of water to onions, paprika, and bay leaves. Season with salt and pepper totaste.
  3. Bring to a boil and add 3 cups of rice. Lower heat, add beans (), cover pan and simmer for 25 minutes or until water is absorbed and rice is cooked.
  4. Turn off stove and let stand.