Red Beans & Rice

Name: Red Beans & Rice
Yield: 6
Ingredients: ¾ cup Red Beans; 2 cups Rice; 6 cups Water; 8 Bacon slices, chopped; 2 Bay leaves; 2 Celery stalk, diced; ½ Bell pepper, diced; ¼ Onion, diced; 2 Garlic cloves, crushed; 1 tbsp Tomato paste; 2 ½ tbsp Oil; 2 Thyme sprigs; 1 tbsp Butter; Salt & black pepper, to taste

CategoryBilingual, Creole, Southern, This Week Menu

Yields6 Servings

¾ cup Red Beans

2 cups Rice

6 cups Water

8 Bacon slices, chopped

2 Bay leaves

2 Celery stalk, diced

½ Bell pepper, diced

¼ Onion, diced

2 Garlic cloves, crushed

1 tbsp Tomato paste

2 ½ tbsp Oil

2 Thyme sprigs

1 tbsp Butter

Salt & black pepper, to taste

Rinse & soak beans overnight in pot filled with water or boil for up to 2 hours until soft with a tsp of salt, if the beans are not yet soft & water has reduced, add more water until
texture is achieved.

Strain beans in a colander into a medium sized mixing bowl & set both the beans & the bean water aside to cook.

On medium high heat fry the bacon until crispy, add 1 tbsp oil, fry the onions, green pepper, garlic until onion are opaque. Keep stirring while frying to avoid the garlic getting burned.

Add in the drained beans and fry until they start to get darker, avoid burning by stirring them around in the aromatics & bacon mix.
Add 4 cups of water to the beans. Add thyme & tomato paste, salt & pepper to taste. Cover the pot until water comes to a rolling boil.

Add rinsed rice & cook for about 15-20 minutes until the water has reduced & the rice is at the surface.
Stir in butter, cover pot with lid to avoid, reduce temperature to low & cook for an additional 25-30 minutes until liquid runs dry.

Serve!

Ingredients