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Spicy Red Beans and Rice

Spicy Red Beans and Rice

Southern Living MARCH 2002

  • Yield: Makes 2 quarts

Ingredients

  • 2 pounds dried red kidney beans
  • 5 bacon slices, chopped
  • 1 pound smoked sausage, cut into 1/4-inch-thick slices
  • 1/2 pound salt pork, quartered
  • 6 garlic cloves, minced
  • 5 celery ribs, sliced
  • 2 green bell peppers, chopped
  • 1 large onion, chopped
  • 2 (32-ounce) containers chicken broth
  • 2 cups water
  • 1 teaspoon salt
  • 1 teaspoon ground red pepper
  • 1 teaspoon black pepper
  • Hot cooked rice

Preparation

Place kidney beans in a Dutch oven. Cover with water 2 inches above beans, and let soak 8 hours. Drain beans; rinse thoroughly, and drain again.

Sauté bacon in Dutch oven over medium-high heat 5 minutes. Add smoked sausage and salt pork; sauté 5 minutes or until sausage is golden brown. Add garlic and next 3 ingredients; sauté 5 minutes or until vegetables are tender.

Stir in beans, broth, 2 cups water, and next 3 ingredients; bring to a boil. Boil 15 minutes; reduce heat, and simmer, stirring occasionally, 3 hours or until beans are tender. Remove salt pork before serving. Serve over rice

Note: For quick soaking, place kidney beans in a Dutch oven; cover with water 2 inches above beans, and bring to a boil. Boil 1 minute; cover, remove from heat, and let stand 1 hour. Drain and proceed with recipe.

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Spicy Red Beans and Rice Recipe

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