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
- hot cooked rice - 1 item
- ground cumin - 1/4 1/2
- hot pepper sauce - 1/4 1/2
- garlic cloves, minced - 2 item
- large onion, chopped - 1 item
- bay leaves - 2 item
- diced green chilies - 1 can
- large green pepper, chopped - 1 item
- crushed red pepper flakes - 1/4 1/2
- chopped pimento, drained - 1 jar
- can tomatoes with liquid, chopped - 1 1/2
- dry kidney beans, rinsed - 1/2 lb
- dry pinto beans, rinsed - 1/2 lb
- large red sweet pepper, chopped - 1 item
How to make red beans and rice:
Place beans in a Dutch oven with water. Bring to boil; simmer 2 minutes. Remove from heat. Cover and let stand 1 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 1 hour or until vegetables and beans are tender and gravy is thick. Remove bay leaves. Serve over rice. This dish keeps well. Yields 12 servings.Recipe categories: Pork, Beans, Rice.
Rating:
Related ingredients:
brown sugar, cooking oil, dried lentils, cans pork and beans, can mushroom soup, medium can pork and beans, diced cooked ham, mild italian sausage, boneless single loin pork roast, to 6 potatoes approximately, grated fine
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