Ingredients with Measurements:
- 1 pound dried red kidney beans, rinsed and sorted
- 8 cups water
- 1 pound bacon, diced
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 4 cups cooked white rice
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Rice cooker or pot with lid
Step-by-step instructions:
1. In a large pot or Dutch oven, combine the rinsed beans and water. Bring to a boil over high heat, then reduce the heat to low and simmer for 1 hour.
2. While the beans are cooking, heat a large skillet over medium-high heat. Add the diced bacon and cook until crispy, about 8-10 minutes. Remove the bacon with a slotted spoon and set aside.
3. In the same skillet, add the chopped onion, green bell pepper, and celery. Cook until the vegetables are soft and translucent, about 5-7 minutes.
4. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
5. Add the cooked bacon, bay leaves, dried thyme, smoked paprika, cayenne pepper, black pepper, and salt to the pot with the beans. Stir to combine.
6. Simmer the beans for an additional 30-45 minutes, or until they are tender and creamy.
7. While the beans are cooking, prepare the rice according to package instructions.
8. Once the beans are cooked, remove the bay leaves and discard.
9. Serve the red beans over a bed of cooked white rice. Garnish with chopped fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 2 hours
Temperature:
Simmer over low heat
Serving size:
6-8 servings
Nutritional information:
Calories: 548
Fat: 24g
Carbohydrates: 57g
Protein: 25g
Sodium: 1055mg
Fiber: 12g
Sugar: 3g
Substitutions for ingredients:
- Dried red kidney beans can be substituted with canned red kidney beans. Use 4 cans (15 ounces each) of drained and rinsed beans.
- Bacon can be substituted with smoked sausage or ham hock.
- White rice can be substituted with brown rice or quinoa.
Variations:
- Add diced tomatoes or tomato sauce for a more tomato-based flavor.
- Add sliced andouille sausage for a spicier version.
- Use black beans instead of red kidney beans for a different flavor profile.
Tips and tricks:
- Soak the dried beans overnight to reduce cooking time.
- Use a rice cooker for perfectly cooked rice every time.
- Freeze leftover red beans and rice in an airtight container for up to 3 months.
Storage instructions:
Store leftover red beans and rice in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Reheat leftover red beans and rice in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve red beans and rice in a large bowl or on a platter. Garnish with chopped fresh parsley.
Garnishes:
Chopped fresh parsley, sliced green onions, hot sauce, or shredded cheese.
Pairings:
Cornbread, garlic bread, or a side salad.
Suggested side dishes:
Collard greens, roasted vegetables, or mac and cheese.
Troubleshooting advice:
- If the beans are too thick, add more water or chicken broth to thin them out.
- If the beans are too thin, simmer them for a longer period of time to thicken the sauce.
Food safety advice:
- Always wash your hands and cooking surfaces before preparing food.
- Cook the bacon until crispy to ensure it is fully cooked.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Red beans and rice is a traditional dish from Louisiana Creole cuisine, which combines French, Spanish, African, and Native American influences.
Flavor profiles:
Savory, smoky, and slightly spicy.
Serving suggestions:
Serve red beans and rice as a main dish for lunch or dinner.
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