Red Beans and Rice
Red Beans & Rice sticks to the bones and nourishes down to your very soul. Dark red kidney beans are cooked until they are tender soft, yielding a rich bean gravy so luscious it seems to float down your throat to warm the stomach. Smoked meat such as ham hock or turkey leg brings the flavors together and makes it truly comfort food. I like to add chunks of a seared sausage like Andouille simply because it tastes so good with those tender beans. Add a tasty piece of cornbread, like my Corny Cornbread to complete the flavor combo - a winning, satisfying meal for anybody's family!
Historically this Southern classic has helped many a poor working family get the nourishment they needed in a cheap and delicious way. Beans plus any starch, like rice, combine to create a complete protein, what the human body needs on a daily basis. For poor families everywhere, a bowl of beans is their building block for good health. Who said healthy couldn't taste great?
Dark red kidney beans are cooked until they are tender soft, yielding a rich bean gravy. Optional smoked meats such as ham hock or turkey leg bring down-home flavor. I like to add chunks of a seared sausage like Andouille simply because it tastes so good with those tender beans.
- 1 lb Dried Kidney Beans
- 6 cup Water or broth (add more as needed)
- 3 clove Garlic (chopped)
- 1 Medium Onion (chopped)
- 1 Medium Bell Pepper (chopped)
- 1/2 stick Celery (chopped, including leaves)
- 2 Bay Leaves
- 1 tsp Black Pepper
- 2 tsp Salt
- 3/4 lb Smoked Meat (Turkey or ham)
- 1 lb Kielbasa (optional)
- 1 cup Rice (uncooked)
- 2 cup water
The night before cooking this recipe: rinse the kidney beans in a colander, picking through to find any foreign particles. Give them a thorough rinse then place them in a large soup pot with a tight fitting lid, preferably a Dutch oven.
Add enough water to cover the beans, plus two inches.
Soak the red kidney beans overnight or for at least 4 hours.
At end of soaking, strain off water and rinse beans. (This will reduce the presence of enzymes that can cause gas.)
Add the water, onion, garlic, bell pepper, celery, salt, pepper and bay leaves to the pot. Turn on heat to high.
Heat the beans to boiling, then reduce heat to a simmer. Cover.
Cook beans for 1 to 1½ hours, stirring occasionally to keep them from sticking.
Continue cooking until your beans are soft and a sample spoonful mashes easily.
Take out a cup of beans and place in a smaller container to mash. Once you have mashed the separated beans to a thick, almost smooth consistency, return them to the pot.
Slice Andouille sausage, place in a skillet and brown on both sides. Set aside.
Serve on top of beans.
Measure out and thoroughly rinse the rice.
If you have an InstaPot use the directions for cooking 1 cup of rice.Place in a 2 quart pot with a tight fitting lid
Bring to a boil, then reduce heat to a simmer. Cover.
Cook for 20 minutes or until done. Cover and set aside.