Red Beans and Rice


5 cans red beans, 16 oz UNDRAINED

1 jalapeno pepper, deseeded and deveined and chopped

1 large onions, chopped

1 tablespoon garlic, minced

1 carrots, chopped

1 stalk celery, chopped

1 bell pepper, chopped

1 tablespoon cumin

1 tablespoon oregano

Salt and Pepper


Sauté onions, garlic and jalapeno in olive oil until translucent. Add carrots and celery and cook another 5-10 minutes. Add beans and water and mix well. Add cumin and oregano, peppers and salt and pepper to taste. Allow to cook over low heat for at least another 20-30 minutes.