Originally Posted by winniethepooch (Post 918604)

I use a cast aluminum pot. If you are pressed for time you can use a rice cooker...but it wont be as good

Originally Posted by Timmy (Post 918602)

They are pigeon peas we call them "gandules" in spanish. I am PR so if you have any questions PM me:D Also, best way to make spanish rice & beans is to use a iron pot not a slow cooker.

Originally Posted by TLC (Post 918607)

YES - YES - YES - That's it - They are Pigeon Peas -I was trying to find a picture, but you've got it :D :D :D

OK - so now what???

Originally Posted by TLC (Post 918626)

YOU ARE AWESOME!!!

I can't wait - Rice-n-Beans for me!!!! :D :D :D

...I will go and buy a cast alumi pot - Do you think that Bed Bath and BEyond would have one?

Originally Posted by TLC (Post 918626)

YOU ARE AWESOME!!!

I can't wait - Rice-n-Beans for me!!!! :D :D :D

...I will go and buy a cast alumi pot - Do you think that Bed Bath and BEyond would have one?

Originally Posted by FlDebra (Post 918580)

The only kind of Rice and Beans I know are Red Beans and Rice. Goes something like this:

Wash about one bag (a pound, I think) of red beans (the dry kind) and boil them for a few minutes, take them off the burner, cover and sit for 2 hours. Rinse them and add new water.

Saute some onion, celery, bell pepper, and a couple garlic cloves in some olive oil. (I usually use a small whole onion, about 4 stalks of celery and half of a good sized bell pepper. But you can play with the amount). Then add some sliced hunks of sausage (tube kind). You can get whichever one is your favorite. I usually just get the Hillshire Farms smoked sausage (not the kielbasa). Cut the sausage in diagonal slices about an inch thick.

Put the beans back on to boil and add in the saute'd stuff. Salt, pepper, a little cayenne pepper, add a bay leaf and cook until the beans are tender. This usually takes a few hours. Anywhere from 2-4 hours. Add more water if it starts sticking, stir often.

Make your rice separate. Don't use Minute Rice if you want it nice and sticky. Gotta take the time for the real stuff. Then serve your bean mixture over a pile of rice. Some people mix it together but my bunch likes it just poured over the rice and they mix it themselves.

Ummmm..... goood! I might have to stop off and get some sausage and make a batch tonight.

Originally Posted by Cheska's Bella (Post 918689)

I grew up on rice and beans, rice and gandules w/pork, ham, spam or shrimp, and everything else hispanic. My Grandpa is from (still lives) in Puerto Rico, and my Grandma is from Mexico.

My recipe is similar to one of those posted above, but I don't put tomato sauce. I first brown the pork in the sazon (make sure you get the red for color), adobe, recaito, fresh cilantro/sofrito. I use the Goya Gandules (Green Pigeon Peas) and on occasion I will use a jar of the Goya's olives/pimentos/capers.

I use to use the old fashioned rice pot, but then there were the warnings about the pots causing Alzeihmers. I now use a wok.

I can get you the actual recipe if you want it.