Red Beans & Rice
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As far back as I can remember, red beans and rice has always been a staple dish in my family. Of all the meals I like to cook and eat, red beans and rice is by far my favorite. It's delicious, it's cheap, it's simple and it satisfies like no other meal. One pound of kidney beans feeds my family of four with no problem and take it from me, there are some big eaters living underneath my roof.
One cannot live in the south without having a good recipe for Red Beans & Rice, so I think it is about time that I share my own recipe for this traditional Louisiana dish.
Ingredients:
- 1 pound of Red Kidney Beans
- 8 - 10 cups of Swanson Chicken Broth
- 1 large sweet Italian red onion, chopped
- 1 bell pepper, chopped
- 4 - 5 scallions or green onions, chopped
- As much garlic as you like, minced
- 1 large smoked ham hock or ¾ pound of pickled pork for seasoning
- 1 to 1½ pounds mild or hot smoked pork sausage, sliced
- 1 or 2 bay leaves
Preparation:
Soak the beans overnight in water, if possible. Sauté sweet Italian red onion, bell pepper, scallions and garlic in olive oil in a large pan until translucent, drain and set aside. Drain the beans that have been soaking and place them in a large pot filled with Swanson chicken broth. Add your seasoning meat (large ham hock or pickled pork and sausage) to the beans along with the other ingredients. Bring beans to a boil, cover with lid and reduce heat to simmer. Let beans simmer for 3 - 4 hours or until tender (I like my beans falling apart). Serve over hot white long-grain rice.
When the beans are simmering, make sure to stir them thoroughly to keep them from sticking to the bottom of the pot especially when they start making that rich red gravy. Also check the liquid level and add water if the gravy gets too thick. Salt and pepper to taste.
