Sack Lunch: Mark Bittman's Red Beans and Rice Recipe

Ingredients (13)

• 2 cups kidney, pinto, or other beans, washed and picked over
• 2 tablespoons olive oil
• 2 large onions, chopped
• 2 bell peppers, stemmed, seeded, and chopped
• 2 celery stalks, chopped
• 1 tablespoon minced garlic
• 1 tablespoon chili powder (or 4 or 5 sprigs thyme or 1 teaspoon dried thyme, 2 bay leaves, and 1/4 teaspoon ground allspice; I use chili powder)
• 2 cups chopped tomatoes (canned are fine; don’t bother to drain)
• Salt and freshly ground black pepper
• 1 1/2 cups long-grain white rice
• 3 cups canned coconut milk, warmed
• Chopped parsley or cilantro for garnish
• Tabasco to taste