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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 15 |
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Nothing goes better with fried chicken than red beans and rice. This is a remarkably good, yet easy recipe. Ingredients:
1 large onion (diced) |
2 bell peppers (diced) |
1 stalk celery (diced) |
3 jalapenos (minced) |
2 teaspoons cayenne pepper |
2 teaspoons white pepper |
2 teaspoons black pepper |
2 teaspoons paprika |
2 teaspoons garlic (crushed) |
1 teaspoon dry mustard |
1 teaspoon ground cumin |
1/2 teaspoon thyme |
1/2 teaspoon oregano |
1 bay leaf |
1/4 lb bacon |
4 tablespoons butter |
3 quarts red beans (dry, rinced, sorted) |
6 quarts vegetable broth |
1 quart brown rice |
3 dashes tabasco sauce |
1 -3 teaspoon salt (to taste) |
Directions:
1. In med hot pan, fry bacon, remove and retain 2 tbs of drippings. Chop fried bacon.
2. Saute the onions, bell pepper, celery, jalapenos, and garlic until translucent in the bacon drippings.
3. Add remaining butter and spices, except salt and stir for 5-7 minutes.
4. Add beans, 5 quarts of the broth (enough to cover beans), and Tabasco and bring to a boil. Keep remaining broth hot in another pan. Reduce to a simmer.
5. After about an hour, add the rice, and chopped bacon and continue cooking until the beans are done (about another hour).
6. NOTE: Cooking time can be reduced by using canned beans. Just add the canned beans and rice at the same time and cook for 1 hour.
7. Add additional broth as needed. Season with salt to taste and serve.
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