Red Beans and Rice
This traditional dish tastes even better reheated the next day, making it the perfect party food. You can prepare it ahead, and enjoy your party.
Ingredients
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1 pound dried kidney beans
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2 tablespoons olive oil
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1 cup chopped onions
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1/2 cup chopped celery
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1/2 cup chopped green bell pepper
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2 cloves garlic, minced
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1 or 2 bay leaves
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1/2 cup minced parsley
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1 teaspoon hot sauce
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Salt and freshly ground black pepper to taste
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3 or 4 cups hot cooked rice
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1/2 cup sliced scallions as garnish
Directions
1.
Soak dried beans in water to cover overnight. Drain beans.
2.
Heat oil in large saucepan over medium heat. Saute onions, celery, bell pepper and garlic for 7 to 10 minutes, or until soft. Add drained beans. Add enough water to cover beans, and bring to a boil. Add bay leaves.
3.
Reduce heat to low, and cook, stirring occasionally, about 2 hours. Add extra water if needed; don't let beans dry out. Mash about half of beans against side of pot with spoon; leave remainder whole. Remove and discard bay leaves.
4.
To serve, stir in parsley, hot sauce, salt and pepper. Spoon beans over or alongside rice, and garnish with sliced scallions.
Nutrition information
Calories 270, Total Fat 4 g, Sodium 15 mg, Carbohydrate 47 g, Fiber 10 g, Protein 13 g, Sugars 2 g
Percent Daily Values are based on a 2,000 calorie diet
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Louisiana Red Beans & Rice
This quick version of red beans and rice gets its smoky goodness from super-lean Canadian bacon and a hit of ground chipotle pepper. It's delicious as a leftover but will thicken as it stands. To keep it properly syrupy, just thin with a little water and reheat.
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