Red Beans and Rice2015-03-03
- Yield : 12 cups
- Servings : 6-8
- Prep Time : 15m
- Cook Time : 3:30 h
- Ready In : 3:30 h
This is an easy, economical, homey recipe. A Louisiana classic that I’ve pared down to typical pantry items makes it perfect for a weeknight meal. While a piece of tasso ham, ham hock, or even some smoked sausage would be delicious, using readily available, and typically on-hand bacon to provide the meaty, smoky notes is about as simple as it gets. In fact, you may be able to make it even easier, by using canned red kidney beans instead of dry beans as I do here. You would need 6-8 regular size cans (if you find the big family size/restaurant size, scale back) of red kidney beans, depending on how bean-y you want it. Drain, and rinse the canned beans before using.
- 3 strips thick cut bacon (or 6 thin/regular strips)
- 1 large yellow onion, chopped
- 4 celery stalks, chopped
- 1 large green bell peppers, seeded, chopped
- 1 # dry red kidney beans, rinsed, sorted, soaked overnight, drained 3 times
- 8-10 cups water
- 2 medium bay leaves
- 3 large garlic cloves, peeled, crushed
- 1 tsp dried thyme
- 1/2 tsp black pepper
- 1-1/2 tsp cajun seasoned salt (Tony Cachere's)
- cooked long grain rice
- chopped green onions
Cook bacon strips 3 minutes to start rendering fat in a large soup pot set over medium high heat.
Add onions, celery, and bell pepper. SAute 7-10 minutes or until onions are translucent.
Add bay leaves, garlic cloves, thyme, black pepper, and season salt. Stir to combine
Add beans, and water. Bring to a boil, then lower heat to a simmer. Cover pot and cook 2 hours. Stir occasionally. If mixture at any time seems too thick, or starts sticking to the bottom of the pot, just add more water.
After 2 hours, remove lid, and use a large spoon to mash half of the beans agains the side of the pot. Re-cover and cook an additional 1-1/2 hours. Beans should be tender and creamy. Just add water to maintain a stew-like consistency. Broth should not be thin. Remove bay leaves, and bacon.
Serve in shallow bowls over cooked rice, and topped with a handful of chopped green onions.
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