Louisiana Red Beans and Rice |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I think this came from Eating Well. I absolutely love this, and it's filling. Ingredients:
4 1/3 cups water, divided |
1 1/2 cups basmati rice |
1/2 teaspoon salt |
1 tablespoon extra virgin olive oil |
1 cup diced onion |
2 teaspoons minced garlic |
30 ounces red kidney beans or 30 ounces pink beans, rinsed |
6 ounces bacon, chopped |
1/2 cup chopped celery |
1 tablespoon finely chopped celery leaves |
1/2 cup diced bell pepper |
1/4-1/2 teaspoon chipotle peppers or 1/4-1/2 teaspoon cayenne pepper |
Directions:
1. Combine 3 1/3 cups water, rice, and salt in a large saucepan. Bring to a simmer and reduce heat to low.
2. Cover and cook until water is absorbed, about 45 minutes.
3. About 10 minutes before rice is ready, heat oil in a large skillet over medium-high heat.
4. Add onion and garlic and cook, stirring, until the onion is lightly colored and tender (about 3 minutes).
5. Place 1 cup beans in a small bowl and mash.
6. Add the mashed beans and the whole beans, the remaining 1 cup of water, bacon, celery, celery leaves, bell pepper, and chipotle/cayenne to the skillet.
7. Simmer, stirring occasionally until the liquid has thickened into a gravy and the vegetables are crisp-tender.
8. Serve spooned over rice.
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