---------- Recipe via Meal-Master (tm) v8.03
  Categories: Rosie, Sauces, Vegetables, Shrimp
       Yield: 6 servings
     1/2 c  Dried red beans
     1/2 c  Dried kidney beans
       3 c  Water
   1 1/2 c  Onion -- chopped (1-2
       3    Garlic cloves -- peeled and
            Halved lengthwise
       1 ts Dried oregano
       1    Bay leaf
       2 tb Chili powder
       1 ts Ground cumin
       1 ts Dried coriander
       1 ts Red pepper flakes --
       1 c  Tomato juice
       1 c  Brown rice
       2 c  Chicken stock -- fat
            FOR THE SALSA-----
   1 1/2 c  Tomato -- cubed (1 lg
       2 tb Jalapeo pepper -- (1 large)
     1/4 c  Scallion, sliced -- white
            Only (2 large scallions)
     1/4 c  Lime juice -- freshly
     1/4 c  Fresh cilantro -- chopped
   Pick over and rinse beans.  Put them into a large bowl
   and cover completely with cold water.  Let the beans
   soak overnight (or for at least  8 hours). Or use the
   quicker method described in “Soaking Dried Beans”.
   Drain the beans and transfer them to a large pot. Add
   the 3 cups water. Bring to a boil over medium heat and
   cook for 5 minutes. Stir in the onion, garlic,
   oregano, and bay leaf. Reduce the heat to low and
   simmer, uncovered, for about 1 hour, until the beans
   are tender. Add the chili powder, cumin, coriander,
   red pepper flakes, and tomato juice, stirring to mix.
   Continue to cook while preparing the rice. Put in the
   rice and chicken stock in a medium saucepan. Bring to
   a boil over medium-high heat. Cover, reduce heat to
   low, and simmer for 45 minutes, or until tender. In
   the meantime, combine all the salsa ingredients in a
   small serving bowl and set it aside for the flavors to
   meld. When the rice is done, stir it into the bean
   mixture. Ladle into bowls and serve with the salsa on
   the side.
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