New orleans red beans and rice
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Beans, kidney |
| 6 | cups | ;water |
| 1 | pounds | Tomatoes, canned; undrained, chopped |
| 4 | Garlic cloves; finely chopped | |
| 2 | cups | Onions; chopped |
| 1 | cup | Green pepper; chopped |
| 1 | cup | Celery; chopped |
| 1 | Bay leaf | |
| 2 | teaspoons | Basil |
| ¾ | teaspoon | Thyme |
| ¼ | teaspoon | Pepper |
| Salt to taste | ||
| Few drops bottled hot sauce | ||
| 3 | cups | Rice, brown; cooked |
Directions
Soak beans:
Place beans and 4 cups of the water in a large saucepan. Bring to a boil over medium heat. Boil 2 minutes. Remove from heat, cover, and let stand 1 to 2 hours.
To cook:
Drain beans and return to saucepan. Add remaining ingredients, except rice, along with remaining 2 cups of water. Bring to a boil over medium heat. Reduce heat to low, cover, and cook 1½ hours, until beans are tender.
Remove and discard bay leaf.
To serve, place ½ cup of cooked rice on each of six serving plates.
Divide bean mixture evenly and spoon over rice.
Per serving: 272 cal; 13 g prot; 2 g fat; 54 g carb; 157 mg sod; 0 chol
Lean, Luscious and Meatless by Bobbie Hinman and Millie Snyder/MM by DEEANNE
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