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Red Kidney Beans and Rice Cooking Recipes

Red Beans and Rice

 

The satisfying combination of meaty kidney beans and rice can be as down-home as boiled beans and boiled rice or as upscale as the spicy mixture presented here. Good with pork of all kinds, especially spicy grilled Cajun andouille sausage.


Makes 8 to 10 servings

  • 1 pound (3 to 3 1/2 cups) dried red kidney beans, picked over, soaked overnight, and drained

  • 1 large onion, chopped

  • 2 large cloves garlic, minced

  • 1 tablespoon chopped fresh thyme, or 1 teaspoon dried

  • 6 ounces salt pork or steak-of-lean, sliced, soaked in water to cover for 1 hour, and drained

  • Freshly ground black pepper to taste

  • 1/4 teaspoon crushed red pepper

  • Salt to taste

  • Hot pepper sauce to taste

  • 4 cups freshly cooked rice, hot (about 1 1/3 cup raw)

  • Chopped fresh parsley

  1. Place the beans, onion, garlic, thyme, salt pork, black pepper, and red pepper in a medium size kettle.

  2. Add water to cover the beans by 2 inches. Cover and simmer over low heat until the beans are tender, about 2 hours.

  3. Remove the cover and season with salt and hot pepper sauce.

  4. Simmer until the beans are very tender but bit dry-there should be enough liquid to serve as a bit of sauce-about 10 minutes.

To serve, mound the rice on serving plates or in bowls. Spoon the beans generously over the rice and garnish with the parsley.
 

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