Louisiana Kidney Beans and Rice

Slow-cooking Louisiana style makes for a great supper on a cool fall evening. This recipe has a nice blend of flavors. If you use beans alot, you can cook a larger batch of Kidney beans, drain them well, and then the extras you can feeze to use latter.   This recipe is worth making again.

Ingredients:
1 cup dried red kidney beans, soak overnight or use quick cook method
6 cups water
2 onions, diced
2 celery stalks, diced
4 cloves garlic, minced
2 bay leaves
1 1/2 tsp dried thyme or more to taste
1 Tbsp olive oil
1 green bell pepper, diced
1 fresh hot pepper, diced
1/4 cup chopped fresh parsley
1/4 cup chopped green onions
1 Tbsp Louisiana-style hot sauce or to taste
Salt, white pepper, and ground black pepper to taste
Tabasco sauce
4 cups hot, cooked long-grain brown rice

Drain and rinse the beans after soaking. Place in large saucepan or Dutch over, add 6 cups water, half of the onion, celery and garlic, and all of the bay leaves and thyme. Bring to a boil and reduce the heat to simmer, partially covered for about 1 hour until the beans are tender. Remove and discard the bay leaves. Set aside.

In another skillet, heat the olive oil and add the remaining onion, celery, and garlic as well as the bell and hot peppers. Saute until limp about 3 minutes. Add this mixture to the beans along with the parsley, scallions, and Louisiana hot sauce. Season with the salt, white pepper, black pepper and Tabasco sauce to taste and simmer for about 20 minutes until all flavors are well blended. Serve over hot rice and adding hot sauce as desired.

This recipe is slightly modified from a great cookbook for beans and grains call 366 Delicious Ways to Cook Rice, Beans, and Grains by Andrea Chesman published in 1998.  I haven’t tried all 366 recipes but of the many I’ve tried they’ve all been very good. If you are vegetarian or vegan this book will give you many new ways to add wonderful new dishes to your menu.

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