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Red Beans and Rice
Red Beans and Rice
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Prep Time:
10 minutes
Total Time:
2 hours
Simmer dried beans for optimal texture. Over-boiling can lead to mushiness.
Ingredients:
  • 1 cup dried kidney beans (8 oz), sorted and rinsed*
  • 3 cups water
  • 2 oz salt pork (with rind), diced, or 3 slices bacon, cut up
  • 1 medium onion, chopped (1/2 cup)
  • 1 medium green bell pepper, chopped (1 cup)
  • 1 cup uncooked regular long-grain rice
  • 1 teaspoon salt
Instructions:
  • In a 3-quart saucepan, bring beans and water to a boil. Boil uncovered for 2 minutes, then reduce heat. Cover and simmer for 1 to 1 1/4 hours until tender (avoid boiling to prevent beans from falling apart).
  • Drain beans, saving the liquid. In a 10-inch skillet, crisp up the salt pork over medium heat, stirring occasionally. Add onion and bell pepper, and cook until the onion is tender, stirring occasionally.
  • If needed, adjust the water level to reach 2 cups using the bean liquid. Combine the bean liquid, salt pork mixture, rice, and salt with the beans in a 3-quart saucepan. Bring to a boil with occasional stirring, then lower the heat. Cover and simmer for 14 minutes without stirring. Take it off the heat, fluff with a fork, cover, and let it steam for an additional 5 to 10 minutes.

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