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Red Beans & Rice
1 C red kidney beans (preparation method follows)
1/2 onion, chopped
1 rib celery, sliced
2 cloves garlic, minced
6 strips cooked bacon or turkey bacon, chopped
1/2 tsp. dried thyme
Parsley
Tabasco to taste
Worcestershire sauce to taste
Lawry's Seasoned Salt to taste
Black pepper to taste
Salt to taste
Prepared white rice (see below)
Butter
Quick Soak Method for Red Kidney Beans:
Rinse and sort the beans (1 cup) in a large pot. Add four to six cups of hot water to 1 cup of beans and bring to a rapid boil. Remove from heat, cover and let stand for one hour. Drain the soak water and rinse.
Prepare the kidney beans as instructed above. Cover the beans with water and bring to a boil; lower heat and simmer for about two or three hours, stirring frequently. Cook the bacon, set aside on paper towels. Sauté vegetables in bacon fat, add to pot of beans. Add seasoning and continue to cook until beans are tender, adding more water if necessary.
Prepare 1 cup rice (with 2 cups water) according to package directions. Add salt, pepper and butter to cooked rice, stir into bean pot. Warm for about three minutes and serve.
*Red Beans & Rice image (C) Shenanchie.
Red Beans & Rice is featured in the Recipes-on-a-Budget Cookbook.
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