Polish Beans and Rice with Onion Butter Sauce
4 cups chopped onion (or more if you like)
½ cup uncooked white rice
1 can navy beans (drained and rinsed)
4 TB butter or more (no substitute)
1 cup chicken broth or water
For the onions:
In large skillet over low to medium heat, melt several TB of the butter and add the onions. Continue to cook until they are lightly brown and very tender. I usually cook mine 30-45 minutes. Melt in remaining butter at the end of cooking.
For the beans and rice:
When the onions begin to soften, bring the broth or water to a boil and add the rice and drained beans. Reduce heat and simmer for about 20 minutes or until liquid has cooked out and rice is tender.
Serve the onion and butter mixture over the beans and rice, or mix together. Excellent as a side dish or main course.
- Adapted from recipe of Carol Lavis (Carolina Winesellers)
I first had this dish at a wine dinner at the wine shop, and after experimenting, this is the recipe I came up with. I believe they cook their beans separately and microwave their rice. The more onions you use the better this is.