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Spicy Red Beans and Rice

Spicy Red Beans and Rice
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 di
8 ServingsPrep: 10 min. Cook: 3 hours

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.
Nutrition Facts: 1 serving (1 cup) equals 90 calories,
© Taste of Home 2013

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Spicy Red Beans and Rice (continued)

Nutrition Facts: 2 g fat (1 g saturated fat), 7 mg cholesterol, 711 mg sodium, 13 g carbohydrate, 4 g fiber, 6 g protein.
© Taste of Home 2013