Red Beans and Brown Rice
Ingredients
The beans
-
½
pound
red kidney beans
-
4
ounces
bacon
-
½
yellow onion
diced
-
½
green bell pepper
diced
-
2
stalks
celery
-
¾
teaspoon
salt
-
¼
teaspoon
pepper
-
⅛
teaspoon
cayenne pepper
-
2
cloves
garlic
-
2
bay leaves
The rice
Optional garnish
Instructions
- Soak the red kidney beans in water for at least 8 hours, then drain them.
- Cook the bacon in a large pot over medium heat, then crumble it and set aside, leaving the grease in the pot.
- Add the onion, green bell pepper, celery, salt, black pepper, and cayenne pepper to the pot and cook until softened.
- Stir in the garlic and cook for an additional minute.
- Add the soaked beans, crumbled bacon, 4 cups of water, and bay leaves to the pot and bring to a boil.
- Reduce the heat to a simmer, cover, and cook for 1 hour.
- After the beans have softened, mash about half of them against the pot to thicken the mixture, then simmer for another 20 to 30 minutes.
- Serve the mixture over cooked brown rice and garnish with diced green onions if desired.
Nutrition Facts (estimated)
Servings
4
Calories
377
Total fat
13g
Total carbohydrates
53g
Total protein
13g
Sodium
644mg
Cholesterol
19mg
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