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Red beans and rice Recipe
Flavors of Louisiana
Total time: more than 2 hours
Soaking time : 1 night (or 8 hours)
Preparation time : few minutes
Cooking time : 2 1/4 hours
Difficulty: Easy
Ingredients
For 8 to 10 servings
- 500 g / 1 lb dry red kidney beans
- 2.25 L / 9 cups water, divided
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 1 large bell pepper, chopped
- 4 ribs celery, diced
- 1,5 jg /3 lb ham
- 500 g / 1 lb smoked sausage (Andouille or Chorizo), sliced
- 60 ml / 1/4 cup fresh chopped parsley
- 1 tbsp black pepper
- salt to taste
- 2 L / 8 cups cooked long or medium grained white rice
Method
- Soak beans in water overnight and drain.
- In a large pot bring 8 cups (2 L) of water to a boil. Add soaked beans and cook for 30 to 45 minutes; stir occasionally.
- Add garlic, onion, bell pepper and celery; continue cooking for 30 minutes; continue to stir. Bring pot to a simmer, add meat and cook until beans are tender, about 1 hour.
- Remove pot form heat and garnish with parsley, black pepper and salt to taste.
- Meanwhile in a large microwave-proof bowl, add cooked rice and 1 cup (250 mL) water. Cover and cook on high for about 4 minutes, or until heated through; fluff with fork.
- Serve red beans over rice.
More recipe ideas
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Sources & Collaboration : USA Rice Federation. www.inforiz.com
Brennan's Restaurant, New Orleans, LA
©Copyright MSCOMM 1996 – 2024. Michèle Serre, Éditeur
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