Haitian Rice and Red Beans

This recipe is an alternate version of the Riz National that I mentioned yesterday. Preparing it provides an opportunity to remember the people of Haiti and their struggle to rebuild their lives, one year after the earthquake that destroyed so much of their country. CJK

Haitian Rice and Red Beans

(Operation Rice Bowl)

3 tbsp. oil

1/2 cup fresh parsley

3 green onions, chopped

3 cloves garlic, minced

1/4 tsp. dried thyme

2 tsp. salt

1 cup rice*

2 cups cooked or canned kidney beans

1 1/2 cups vegetable broth*

1 cup water

1/2 can cream of celery soup

In a large saucepan, heat oil and add parsley, green onions, garlic, thyme and salt. When these ingredients are heated, add the rice. Brown the mixture slightly for about five minutes, stirring occasionally.

Add beans, broth, water and soup and bring to a boil. Reduce heat, cover and cook until water is absorbed, about 15 minutes, stirring occasionally. Stir and serve hot.

Yield: 4 servings

*A note from Carol: This recipe is prepared with white rice (not minute or converted varieties). If using brown rice, a longer cooking time will be required. One cup water or juice from the kidney beans may be substituted for vegetable broth.