Dinner

RedBeans and Rice is for Dinner.

RedBeans and Rice takes 30 minutes to prepare.

RedBeans and Rice takes 90 minutes to cook.

RedBeans and Rice makes 8 servings.

The ingredients for RedBeans and Rice are:

For Red Beans
2 tablespoons vegetable oil
1 medium onion, chopped
2 medium green bell peppers, chopped
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
5 cloves garlic, minced
12 ounces cooked bacon cut into 1-inch pieces,
3 bay leaves
1 teaspoon dried thyme
1 teaspoon hot sauce
1/2 teaspoon cayenne pepper
2 quarts water
1 pound red kidney beans, rinsed and picked of debris

For Rice
2 cups Brown Rice
4 cups water
1 tsp kosher salt.

Here is how you make RedBeans and Rice:

Place the vegetable oil in a 7-quart Dutch oven and set over medium-high heat. Add the onion, bell pepper, salt and pepper to the pot. Cook, stirring frequently, until the onions are semi-translucent and the bell peppers are tender, 6 to 8 minutes. Add the garlic and cook for 1 to 2 minutes, stirring constantly. Add the bacon, bay leaves, thyme, hot sauce, cayenne pepper, water and beans to the pot and increase the heat to high. Cook, stirring frequently until the mixture comes to a boil, approximately 6 to 8 minutes. Decrease the heat to maintain a simmer, cover and cook for 1 1/2 hours, stirring every 30 minutes. Uncover, increase the heat slightly to maintain a steady simmer and continue to cook for another 30 to 40 minutes or until the beans are tender and the sauce is thickened to your liking. If you prefer an even creamier texture, mash some of the beans with a potato masher.Prepare rice during the last 60 minutes of cooking the beans. Place the water into a pot and bring to a boil. Then add the rice and salt and stir to combine. Lower heat and over until cooked. about 60minutes. Serve the beans over the rice.Serving Size: 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user CANDACEMICHELLE.

The nutritional information for RedBeans and Rice is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 210.4

• Total Fat: 8.0 g
• Cholesterol: 3.8 mg
• Sodium: 781.4 mg
• Total Carbs: 25.6 g
• Dietary Fiber: 5.7 g
• Protein: 8.9 g