Louisiana Red Beans and Rice

(from Ramona’s recipe box)

Source: RecipeThing user melandjay7475

Categories: Entree

Ingredients

  • 4 1/3 cup(s) water, divided
  • 1 1/2 cup(s) brown basmati rice
  • 1/2 teaspoon(s) salt
  • 1 tablespoon(s) extra-virgin olive oil
  • 1 cup(s) diced onion
  • 2 teaspoon(s) minced garlic
  • 2 can(s) red kidney beans, or pink beans, rinsed
  • 6 ounce(s) sliced Canadian bacon, chopped
  • 1/2 cup(s) chopped celery, plus 1 tablespoon finely chopped celery leaves
  • 1/2 cup(s) diced green bell pepper
  • 1/3 teaspoon(s) ground chipotle pepper (see Note) or cayenne pepper

Directions

  1. Combine 3 1/3 cups water, rice and salt in a large saucepan. Bring to a simmer; reduce heat to low, cover and cook until all the water has been absorbed, about 45 minutes.

  2. .About 10 minutes before the rice is ready, heat oil in a large skillet over medium-high heat. Add onion and garlic and cook, stirring, until the onion is lightly colored and tender, about 3 minutes.

  3. .Place 1 cup beans in a small bowl and mash with a fork. Add the mashed and whole beans, the remaining 1 cup water, Canadian bacon, celery, celery leaves, bell pepper and ground chipotle (or cayenne) to taste to the pan. Simmer, stirring occasionally, until the liquid has thickened into a gravy and the vegetables are crisp-tender, about 6 minutes. Serve in shallow bowls, spooned over the rice.

  4. Note: Chipotle peppers are dried, smoked jalapeƱo peppers. Ground chipotle can be found in the specialty spice section of most supermarkets.

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