The holy trinity (onion, green bell pepper and celery) add a familiar southern flavor to otherwise ordinary kidney beans.
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2 cups white rice
3 cups water
Freshly ground black pepper
2 tablespoons rendered bacon fat or unsalted butter
1 medium onion, chopped
1 medium green bell pepper, chopped
1 celery stalk, chopped
1 garlic clove, finely chopped
1 (14 ounce) can kidney beans
How to Make It
Rinse the rice in several changes of cold water, then in a small saucepan, bring the rice, water and 1/2 teaspoon salt to a boil. Reduce the heat top low and cover the saucepan. Cook the rice until tender, about 16 minutes. Remove the saucepan from the heat and fluff with a fork, then let stand 5 minutes.
While the rice cooks, in a medium heavy saucepan, heat the bacon fat over medium high heat until melted. Stir in the onion, bell pepper, celery, garlic and 1/2 teaspoon each salt and pepper and cook, stirring occasionally, until golden, about 8 minutes. Stir in the beans with their liquid and bring to a simmer. Remove from the heat and season with salt and pepper to taste. Serve the red beans with the rice.
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