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Spicy Red Beans and Rice Recipe

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I guess I'm one of those women "who have moved from the country in body but not in heart"! Although I'm an attorney in a large city, my parents are ranchers. And, since they once grew rice, that's a staple of my cooking. Because of my busy schedule, I like dishes like this that can be easily reheated throughout the week. This was actually a soup recipe when I first found it. I needed a side dish, however, so I simply reduced the amount of water.

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Spicy Red Beans and Rice Recipe

Prep: 10 min. Cook: 3 hours

Yield: 8 Servings

10 180 190

Ingredients

1 pound dry red kidney beans
2 teaspoons paprika
1/2 to 1 teaspoon cayenne pepper
1 teaspoon freshly ground black pepper
2 bay leaves
1 teaspoon ground cumin
1 quart water
1 large smoked ham hock
2 to 2 teaspoons salt
1-1/2 cups chopped celery
1-1/2 cups chopped onion
2 garlic cloves, minced
1/2 teaspoon hot pepper sauce
3 tablespoons minced fresh parsley
Cooked rice

Directions

Sort and rinse beans. In a large Dutch oven or kettle, place all ingredients except parsley and rice. Bring to a boil, then simmer, covered, 3 to 4 hours or until beans are tender. Stir occasionally, adding water as needed to make a thick gravy. Just before serving, remove bay leaves and stir in parsley. Serve over rice. Yield: 8 servings.

Nutritional Facts 1 serving (1 cup) equals 90 calories, 2 g fat (1 g saturated fat), 7 mg cholesterol, 711 mg sodium, 13 g carbohydrate, 4 g fiber, 6 g protein.

Originally published as Spicy Red Beans and Rice in Country Woman January/February 1992, p29

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