Red Beans & Rice

Directions

1. Soak beans overnight.
2. Cook beans in a large pot of water over low heat, covered loosely, for 2 - 3 hours (until beans are tender).
3. While the beans are cooking, saute onion, garlic, and bell pepper in a 2 tbsp olive oil. When vegetables are well sauteed, add remaining olive oil and dry rice. Continue cooking until rice begins to develop a light brown color (stir frequently & do not allow to burn).
4. Place rice & vegetable mixture in large pot with 8 cups water. Bring water to a boil; cover and turn heat to low. Cook 15 - 18 minutes or until rice is tender. Do not stir while rice is cooking and minimize opening of lid (this gets easier after you've made it a few times).
5. Allow rice to set for 5 minutes, then fluff with a fork.
6. Drain excess water from beans, reserving 1 - 2 cups for future use.
7. Add tomato sauce and seasoning to beans. Add small amounts of reserved water while stirring gently until desired consistency is reached.
8. Serve over cooked rice.
9. Top with sour cream if desired.