Recipe

Louisiana Red Beans And Rice Recipe

Add Step-by-Step Photos	Tippystclair / All my dishes 1 year, 8 months ago A good side for blackened steak or catfish and a basket of cornbread. Prep:10m Cook:105m Servings:8	Tippystclai
	cajun staple

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Ingredients

1 cup dried kidney beans (8 ounces), sorted and rinsed

1 16oz can red kidney beans, drained with liquid reserved (Omit water and step 2)

3 cups water

2 ounces salt pork (with rind), diced or 3 slices bacon, cut into small pieces

1 medium onion, chopped (1/2 cup)

1 medium green bell pepper, chopped (1 cup)

1 cup uncooked regular long grain rice

1 teaspoon salt

Directions

Dried beans are usually simmered, rather than boiled, during the longest part of the cooking time because boiling the beans for too long can cause them to fall apart.

Heat beans and water to boiling in a large saucepan. Boil uncovered 2 minutes; reduce heat. Cover and simmer 1 hour to 1 hour 15 minutes or until tender (do not boil or beans will fall apart). OMIT THIS STEP IF YOU USE CANNED BEANS. Drain beans (boiled or canned), reserving liquid.

Cook salt pork in 10-inch skillet over medium heat stirring occasionally until onion is tender.

Add enough water to bean liquid, if necessary, to measure 2 cups. Add bean liquid, salt pork mixture, rice and salt to beans in saucepan. Heat to boiling, stirring once or twice; reduce heat. Cover and simmer 14 minutes (do not lift cover or stir); remove from heat.

Fluff with fork. Cover and let steam 5 to 10 minutes.

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