9/23/11
Red Beans & Rice
2 cans kidney beans, drained and rinsed
2 cans pinto beans, drained and rinsed
4 cups chicken broth
2 cloves garlic
2 bay leaves
1 can diced tomatoes
1 jar pimentos
1 large green pepper, diced
1 large red pepper, diced
1 large onion, diced
1 cup celery
1/2 cup diced green chilies
1 teaspoon paprika
1 teaspoon salt
1 tablespoon vinegar
1/4 cup parsley
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/4 teaspoon Tabasco sauce
1 link of sausage, cut into bite-size pieces
Cooked rice
Boil all ingredients (except rice) in a large pot. (Most of the ingredients can be optional.) Reduce the heat and simmer on low for at least one hour with the lid partially on. You also have the option to put it all in a Crock Pot and cook on low all day, or high for 3 or 4 hours. The Crock Pot option will keep it soupier. This dish keeps well and tastes better after a day in the fridge. Serve over rice with hot, buttery cornbread on the side. Enjoy!
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2 comments:
As you can tell in the picture, I did not use pinto beans, as I can't find them here. I used 4 can of kidney beans - 2 light and 2 dark. My friend also made this tonight, and used a dry white bean that is available here. She soaked them, then cooked them for an hour before adding them. Hers also turned out great! I did not add the sausage this time, and all the leftovers are being frozen into individual portions for easy lunches when it's cold.
I really wish my kids liked beans more! Although, they may have to start so they don't starve when I make all these great recipes you're posting!
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