Mom's Chili Beans and Rice Recipe

Serves 4-6

2 c. dried pinto beans or 6 c. cooked

2 c. white rice uncooked

1/8 c. dehydrated onion

1 Tbsp. minced garlic

2 Tbsp. olive oil

1 Tbsp. chili powder

1 Tbsp. chopped parsley

1 can of diced tomatoes

1 c. salsa

1 Tbsp. dried cilantro

1 tsp. salt

1 tsp. sugar

1. Rinse and sort beans. Place beans in a bowl covered in 3 inches of water above beans. Refridgerate overnight.

2. Drain and rinse beans again. Place beans and 10 c. water in a pot and bring to a boil. Reduce heat and simmer 2-3 hrs. You may need to add additional water during cooking process. Drain excess water.

3. Cook rice according to instructions and add 1 Tbsp. butter to rice while cooking for flavor.

4. Hydrate onions in a little water. In a skillet saute onions and garlic in 2 Tbsp of olive oil on medium heat. Add onions and garlic to beans.

5. Add the rest of ingredients to the beans.

6. Simmer for 20-30 minutes, tasting and adding more salt if needed to taste.

7. Serve over rice.