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Ingredientes
- Â Â There are many variations of red beans and rice, Guste says. Many seasoning
- Â Â meats can be used: pickled pork, pork chops, sausage, salt pork, pigs' tails,
- Â Â bacon, tasso and smoked meats. But ham is probably the most popular.
- 1 lb dry red kidney beans (2 1/2 c.), soaked overnight (see note)
- 2 quart water
- 2 Tbsp. bacon drippings or possibly vegetable oil
- 1 lrg onion, minced
- 1 bn green onions, minced
- 1 x green or possibly red bell pepper, seeded and minced
- 4 x cloves garlic, chopped
- 1 lb smoked ham, cut into 1 inch cubes
- 3 x bay leaves
- 1 tsp dry thyme
- 2 Tbsp. chopped fresh parsley
- 1 Tbsp. vinegar
- 2 tsp salt
- 1 tsp freshly grnd black pepper
- 6 c. warm cooked white rice (2 c. raw)
Direcciones
- Put the soaked dry beans in a heavy soup pot with the water. Bring the water to a boil, lower heat and simmer for 1 hour, till tender.
- In a saute/fry pan, heat the bacon drippings and saute/fry the onion, green onions, bell pepper and garlic till they begin to color, about 10 min. Add in to the beans.
- In the same saute/fry pan, brown the smoked ham cubes. Add in them and the bay leaves, thyme, parsley, vinegar, salt and pepper to the bean pot.
- Simmer 30 min or possibly till the beans are tender and have made their own thick sauce of the liquid in the pot. Add in water to the pot if the beans become too dry before they are completely cooked.
- Stir occasionally to prevent the beans from sticking to the bottom of the pot. Do this carefully with a wooden spoon so you do not break the beans.
- Adjust the seasonings, throw away the bay leaves, and serve the beans spooned over the warm cooked rice.
- Note: As an alternative to overnight soaking, use the quick-soak method - put beans in large saucepan with water to cover by 3 inches. Boil for 2 to 3 min, cover, remove from heat and let stand 1 hour; drain.
