Bean & Lentil Stew Print
1/2 cup navy beans, soaked overnight and drained
9 cups water
1 cup lentils, rinsed
4 Tbsp olive oil
2 medium onions, chopped
4 cloves garlic, crushed
1 hot pepper, finely chopped
1/4 cup rice, rinsed
1 tsp cumin
1 tsp oregano
1 & 1/2 tsp salt
1/2 tsp pepper
3 Tbsp coriander leaves, finely chopped

Place beans and water in a saucepan and bring to a boil. Cover and cook over medium heat for 1 & 1/4 hours.
Add lentils and cook for another 20 minutes, adding more water if necessary. In the meantime, heat oil in a frying pan and saute onions until they begin to turn brown. Stir in garlic and hot pepper and stir-fry for another 3 minutes.
Add frying pan contents and remaining ingredients, except the coriander leaves to the lentils and beans, cover and simmer over low heat for 30 minutes or until lentils and beans are cooked, adding water if necessary. Stir occasionally.
Stir in coriander leaves and serve hot.

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