Blue Ribbon Red Rice and Beans
From midgelet 15 years ago
- 120 minutes to make
- Serves 6
A classic dish, sure to become a favorite at your house. This recipe was a blue-ribbon winner at the State Fair of Texas
Ingredients
- 1-1/2 cups dried red or pinto beans shopping list
- 6 cups water shopping list
- 3 carrots, grated shopping list
- 3 medium onions, chopped shopping list
- 8 strips of bacon, diced shopping list
- 5 cups chicken stock shopping list
- dash of garlic salt shopping list
- 1-1/2 teaspoons ground cumin shopping list
- 1 bay leaf shopping list
- 1 cup uncooked white rice (not instant rice) shopping list
How to make it
- Rinse and pick over beans.
- Put beans and water in a Dutch oven or large pot, bring to boil and boil for 45 minutes.
- Drain.
- In another pan, sauté bacon, carrots and onion until onion is softened, but not browned.
- Mix drained beans and bacon mixture, and add the chicken stock. Cook over medium heat 15 minutes.
- Stir in spices, lower heat and simmer about 2 hours or until beans are soft.
- Add rice and, if necessary, more chicken stock.
- Simmer for 1 additional hour.
- Salt to taste.
The Rating
Reviewed by 3 people-
FIVE
Pete
dagnabbit
in Barrie loved it
-
Sounds like a great red beans/rice recipe- Loved the State Fair in Dallas...went every year when I was a kid...great memories, and great post, thanks!
debbie919
in Manahawkin loved it
-
love red rice and beans delicous thanks
momo_55grandma
in Mountianview loved it
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