Basic Red Beans and Rice

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Basic Red Beans and Rice

  • Servings: 1 16-oz pkg of beans will make about 6 cups of cooked beans
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This is a quick and easy version of red beans and rice, but it works.  A more authentic recipe would call for a ham bone or ham hocks cooked with the beans.  Omit the ham, use vegetable broth and it’s vegetarian!

  • 1 16-oz pkg red kidney beans (Camellia brand makes it very authentic)
  • 4 c chicken broth (or vegetable broth)
  • 2-3 c water
  • 1 T Tony Chachere’s Original Creole Seasoning (you NEED this to be included amongst your spices!)
  • 1 small green bell pepper, chopped
  • 1 small onion, chopped
  • 1 large stalk celery, chopped
  • 3 cloves garlic, minced
  • 1 c chopped ham (I use Niman Ranch Uncured Canadian Bacon) (may be omitted if going vegetarian)
  • cooked rice to serve with the beans

Rinse the red beans and place them in a medium pan; cover with about 2″ of water; bring to a boil and, keeping the water between a simmer and a hard boil, cook for 10-15 minutes, thereby eliminating any danger of toxins.  Drain.

Now put the beans in a slow cooker – or in a medium pot on the stove.  I prefer the slow cooker because it’s so easy.  Add the beans and all the remaining ingredients to the slow cooker; add just enough water to cover the beans by about 2″. Turn the slow cooker to high, cover, and let cook until the beans are almost mushy; if the beans appear too dry while they cook, add more water.  Mine took about 3 1/2 hours to become tender.

If using the stove, add the beans and the remaining ingredients to a medium pot; add just enough water to cover the beans by about 2″.  Bring it all to a boil, turn it down until it’s barely simmering, and cook, uncovered, until the beans are almost mushy.  If the beans appear to be too dry while they cook, add more water.

Serve over a bed of rice.  Put some Tabasco on the table in case anyone wants more spice.

Recipe brought to you by BigLittleMeals.com and Andy and Ann.

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