Red Beans and Rice
This traditional dish tastes even better reheated the next day, making it the perfect party food. You can prepare it ahead, and enjoy your party.
1 lb. dried kidney beans
2 Tbs. olive oil
1 cup chopped onions
½ cup chopped celery
½ cup chopped green bell pepper
2 cloves garlic, minced
1 or 2 bay leaves
½ cup minced parsley
1 tsp. hot sauce
3 or 4 cups of hot cooked rice
½ cup sliced scallions as garnish
- Soak dried beans in water to cover overnight. Drain beans.
- Heat oil in large saucepan over medium heat. Sauté onions, celery, bell pepper and garlic for 7 to 10 minutes, or until soft. Add drained beans. Add enough water to cover beans, and bring to a boil. Add bay leaves.
- Reduce heat to low, and cook, stirring occasionally, about 2 hours. Add extra water if needed; don’t let beans dry out. Mash about half of beans against side of pot with spoon; leave remainder whole. Remove and discard bay leaves.
- To serve, stir in parsley, hot sauce, salt and pepper. Spoon beans over or alongside rice, and garnish with sliced scallions.