| 12 oz. red beans | | | | hands thoroughly! Cut the pepper in half lengthwise. |
| 1 medium red onion | | | | 5. Place the soaked red beans and their liquid into a |
| 16 oz. mild salsa | | | | crock-pot or a braising pan. |
| ½ bunch cilantro | | | | 6. Add the red onion, mild salsa, cilantro, jalapeno |
| 1 large jalapeño | | | | pepper, cumin, oregano, coriander and garlic cloves. |
| 1 tsp. ground cumin | | | | 7. Mix well and season with salt & pepper to |
| 1 tsp. dry oregano | | | | taste. |
| ½ teaspoon coriander | | | | 8. Cook on slow setting for 6 to 7 hours or braise |
| 3 garlic cloves, minced | | | | for 4 to 5 hours. |
| Salt & Pepper | | | | 9. While the beans are cooking, make some brown |
| 1. Soak the beans overnight by placing them in a | | | | rice per instructions on the package. |
| bowl and covering them with boiling water. Add 1/2 a | | | | 10. Prepare a salad of chopped tomatoes, finely |
| teaspoon of baking soda to the water. | | | | chopped white onion and lots of cilantro. Season with |
| 2. Peel and coarsely chop the red onion. Don't worry | | | | lime juice and salt. Serve the beans over the rice |
| if your pieces are too big as they will cook for many | | | | topped with the tomatoes. Enjoy! |
| hours and possibly disintegrate anyway! | | | | This is a great meal to take to work or send to the |
| 3. Wash and pat dry the cilantro. Tie the stems into a | | | | kids in their thermos for lunch. So don't worry about |
| small bouquet with kitchen twine. | | | | leftovers. Talk about healthy, nutritious, delicious and |
| 4. Stem the jalapeno and remove the seeds. Be very | | | | affordable! |
| careful not to touch your eyes before washing your | | | | |