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Red Beans and Rice

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Red Beans and Rice
  • Prep Time 10 min
  • Total Time 2 hr 0 min
  • Servings 8
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Simmer, don't boil, dried beans after they start cooking. Boiling beans too long can cause them to fall apart.

Ingredients

1
cup dried kidney beans (8 oz), sorted and rinsed*
3
cups water
2
oz salt pork (with rind), diced, or 3 slices bacon, cut up
1
medium onion, chopped (1/2 cup)
1
medium green bell pepper, chopped (1 cup)
1
cup uncooked regular long-grain rice
1
teaspoon salt

Directions

  • 1 In 3-quart saucepan, heat beans and water to boiling. Boil uncovered 2 minutes; reduce heat. Cover and simmer 1 hour to 1 hour 15 minutes or until tender (do not boil or beans will fall apart).
  • 2 Drain beans, reserving liquid. In 10-inch skillet, cook salt pork over medium heat, stirring occasionally, until crisp. Stir in onion and bell pepper. Cook, stirring occasionally, until onion is tender.
  • 3 Add enough water to bean liquid, if necessary, to measure 2 cups. Add bean liquid, salt pork mixture, rice and salt to beans in 3-quart saucepan. Heat to boiling, stirring once or twice; reduce heat. Cover and simmer 14 minutes (do not lift cover or stir); remove from heat. Fluff with fork. Cover and let steam 5 to 10 minutes.
Tips  

1 can (15 to 16 oz) red kidney beans (drained and liquid reserved) can be substituted for the dried kidney beans. Omit water and step 1.

Substitute 1 cup dried black-eyed peas for the kidney beans. Omit bell pepper.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
210
(
Calories from Fat
40
)
Daily Value
Total Fat
4 1/2g
7%
(
Saturated Fat
1 1/2g
8%
,
Trans Fat
0g
)
Cholesterol
0mg
0%
Sodium
360mg
15%
Potassium
300mg
8%
Total Carbohydrate
35g
12%
(
Dietary Fiber
4g
17%
,
Sugars
2g
)
Protein
7g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
10%
10%
Calcium
2%
2%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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