Red beans and riceTheWorldWideGourmet.com
Total time: more than 2 hr
Soaking time : 1 night (or 8 hours)
Preparation time : few minutes
Cooking time : 2 1/4 hours
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:119.8 kcal
Proteins:8.1 g
Fats:6.8 g
Carbohydrate:6.3 g
Fibers:1.6 g
Sugar:0.4 g
Cholesterol:30 mg
Sodium:368.5 mg
Calcium:16.3 mg
Energy:803 kcal
Proteins:54.2 g
Fats:45.9 g
Carbohydrate:42.2 g
Fibers:10.7 g
Sugar:2.8 g
Cholesterol:201.2 mg
Sodium:2469.9 mg
Calcium:109.1 mg
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INGREDIENTS
For 8 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
500
g
dry red kidney beans
2250
ml
water, divided
3
cloves garlic, minced
1
medium onion, chopped
1
large bell pepper, chopped
4
ribs celery, diced
1500
g
ham
500
g
smoked sausage (andouille or chorizo), sliced
60
ml
fresh chopped parsley
15
ml
black pepper
salt to taste
2000
ml
cooked long or medium grained white rice
METHOD
- Soak beans in water overnight and drain.
- In a large pot bring 8 cups (2 L) of water to a boil. Add soaked beans and cook for 30 to 45 minutes; stir occasionally.
- Add garlic, onion, bell pepper and celery; continue cooking for 30 minutes; continue to stir. Bring pot to a simmer, add meat and cook until beans are tender, about 1 hour.
- Remove pot form heat and garnish with parsley, black pepper and salt to taste.
- Meanwhile in a large microwave-proof bowl, add cooked rice and 1 cup (250 mL) water. Cover and cook on high for about 4 minutes, or until heated through; fluff with fork.
- Serve red beans over rice.
