Red Beans & Rice
Yield
6 servingsPrep
15 minCook
3 hrsReady
Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
red kidney beans
|
|
| 1 | pound |
salt pork
|
|
| 2 | cloves |
garlic
peeled and minced |
|
| 1 | teaspoon |
italian seasoning
|
*
|
| 1 | each |
sweet red bell peppers
|
|
| 1 | each |
onions
chopped |
|
| 1 | each |
celery stalks
|
|
| 1 | each |
hot chili peppers
whole |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
red kidney beans
|
|
| 453.6 | g |
salt pork
|
|
| 2 | cloves |
garlic
peeled and minced |
|
| 5 | ml |
italian seasoning
|
*
|
| 1 | each |
sweet red bell peppers
|
|
| 1 | each |
onions
chopped |
|
| 1 | each |
celery stalks
|
|
| 1 | each |
hot chili peppers
whole |
*
|
Directions
Boil pork 5 minutes to get rid of salt.
Put pork in second water (hot) and add beans, water, should be one-half inch above beans.
Add immediately, one bell pepper, one chopped onion, celery, garlic, Italian seasoning and whole hot pepper.
Cook slowly two to three hours, until gravy is thick and beans tender -- just before dishing out add a pinch of italian seasoning again.
Salt to taste and serve with rice.
