About 1 lb. of small red beans (if it's a little over or under that's no big deal), sorted, soaked and rinsed
About 2 tsp. extra virgin olive oil
1 large onion, diced
6 oz. tomato paste
1 Tbsp. yellow mustard
1 tsp. dried oregano
6 c. water, plus more added during the cooking process
1 c. rice
1 scant Tbsp. sea salt
1 pound container of fresh salsa (I got it in the deli section of the grocery store), or 1 recipe Pico de Gallo.
1. Lay the beans out on a large kitchen towel and sort through them removing any debris or discolored, broken, or malformed beans. Rinse the beans to clean and then place them in a large bowl covered with 2-3 inches of water. Let them soak for at least 6 hours up to overnight. Once they have soaked, rise them in a strainer and set aside.
2. When the beans have been soaked and rinsed heat the olive oil in a large, heavy soup pot or Dutch oven. Add the onion and let it saute until soft, about 7 minutes.
3. When the onion is soft add the tomato paste, mustard and oregano. Let the tomato paste melt as you stir the mixture around to evenly coat all of the onions.
4. Once the tomato paste is distributed evenly over the onions add the beans and about 6 cups of hot water, or enough to cover the beans by about 2-3 inches, and bring to a boil.
5. Let the beans cook at medium boil (not a gentle simmer) for about 2 hours until they are completely soft, stirring occasionally and adding more hot water when it starts to evaporate too much. You want to keep the beans submerged in a lot of liquid so that they have room to move around in the pot and cook evenly.
6. When the beans are fully cooked but not falling apart, add 1 c. of rinsed brown rice and a little more water if necessary. Let it cook for 45 minutes longer, partially covered, and stir occasionally but keep an eye on it because you'll start letting the water evaporate at this point to form a thick sauce.
|Here the salsa has just been added.|
|This is how thick the sauce should be.|