Spicy Red Beans and Rice
TOTAL TIME: Prep: 10 min. Cook: 3 hours
YIELD: 8 servings.
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.
Ingredients
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1 pound dry red kidney beans
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2 teaspoons paprika
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1/2 to 1 teaspoon cayenne pepper
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1 teaspoon freshly ground black pepper
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2 bay leaves
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1 teaspoon ground cumin
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1 quart water
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1 large smoked ham hock
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2 to 2 teaspoons salt
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1-1/2 cups chopped celery
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1-1/2 cups chopped onion
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2 garlic cloves, minced
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1/2 teaspoon hot pepper sauce
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3 tablespoons minced fresh parsley
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Cooked rice
Directions
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1.
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.
Nutrition Facts
1 cup: 90 calories, 2g fat (1g saturated fat), 7mg cholesterol, 711mg sodium, 13g carbohydrate (3g sugars, 4g fiber), 6g protein.
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