Red beans and rice
Red beans and rice
Ingredients/Components
- salt - 1 tsp
- water - 4 c
- vinegar - 1 Tbsp
- paprika - 1 tsp
- snipped fresh parsley - 1/4 c
- chopped celery - 1 c
- chicken broth - 4 c
- 4 oz - 1 c
- ground cumin - 1/4 1/2
- hot pepper sauce - 1/4 1/2
- large onion, chopped - 1 item
- bay leaves - 2 item
- garlic cloves - 2 item
- large green pepper, chopped - 1 item
- jar pimento, drained - 1 item
- crushed red pepper flakes - 1/4 1/2
- dry pinto beans - 1/2 lb
- dry kidney beans - 1/2 lb
- can chopped tomatoes with liquid - 1 item
- large sweet red pepper, chopped - 1 item
How to make red beans and rice:
Cook beans in Dutch oven with water. Bring to boil; simmer 2 minutes. Remove from heat. Cover. Let stand for one hour. Drain and rinse beans; return to Dutch oven with broth, garlic and bay leaves. Bring to boil. Reduce heat. Cover and simmer for 1 1/4 hours. Stir in all remaining ingredients. Cover and simmer for one hour or until beans and vegetables are tender and gravy thick. Remove bay leaves. Serve over rice. Serves 12.Recipe categories: Pork, Beans, Rice.
Rating:
Related ingredients:
vegetable oil, ground beef, pork chops, sausage, large can pork-n-beans, lb ground pork, can pizza crust found in refrigerated section with the canned biscuits, 1/2 lb ground ham, low-fat smoked sausage, ground, cured ham
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