1.5 cups dried red beans
2 cups of white long grain rice
1 teaspoon of pepper
1/2 bouillon cube
1/4 cup of rough chopped onions or less
2 garlic cloves, crushed
2.5 tablespoon canola oil (any oil with due)
Rinse and soak beans overnight (or a few hours) in bowl in filled with water. Be sure to discard any broken, bruised or discolored beans. In the morning, drain beans and set aside to cook.
Put beans to boil in a medium sized saucepan, 1 teaspoon of salt and allow to cook/boil for 45 minutes to an hour. Be sure to watch the water, if the water reduces and the beans are not yet edible add in more water. Once the beans are soft and edible they are ready. Strain, but do not discard the water (you will need that for later).
On medium high heat add 2 tablespoons oil and fry the onions, garlic and chicken bouillon cube for 4 minutes. Make sure the bouillon cube is completely crushed. Then add in 3/4 cup of drain beans and fry for 3 to 4 minutes. Once the beans start to get darker but not burned add in remaining beans, pepper, cloves and the water you boiled the beans in. If you need more water add in 1 cup of water. Cover the pan and allow water to come to a boil.
Taste to see if any salt is needed (This is what your rice will taste like). At this point, I like to add a pinch of salt. If it’s too salty just add in more water. Add in your rinsed rice. Once the water has reduced to the point where you can see the rice, stir in 1 teaspoon of oil and 1 tablespoon of butter. A quick stir then cover your pot and reduce temperature to medium low. After 15 mins, reduce temperature to low and rice should be ready in 10 to 15 minutes.
End result should be soft, tasty rice and beans.