02-04-2013, 12:03 PM
Join Date: Oct 2008
Location: Orchard Park, WNY
RED BEANS AND RICE
3 bacon slices, chopped
1 cup chopped onion
3/4 cup chopped red bell pepper
4 garlic cloves, minced
3 cups long-grain white rice
3 bay leaves
2 tablespoons tomato paste
1 tablespoon ground cumin
1 tablespoon hot Spanish smoked paprika (Pimentón de la Vera)
2 teaspoons salt
4 cups water
1 15- to 151/2-ounce can kidney beans, rinsed, drained
Sauté chopped bacon in heavy 4-quart saucepan over medium-high heat until bacon is brown and fat is rendered, about 5 minutes. Add onion, red bell pepper, and garlic; sauté until onion is golden, about 5 minutes. Add rice and stir until coated, about 1 minute. Stir in bay leaves, tomato paste, cumin, paprika, and salt. Add 4 cups water and beans and bring to boil. Reduce heat to medium-low; cover and cook until rice is tender and liquid is absorbed, about 18 minutes. Remove from heat; let stand covered 10 minutes. Fluff rice with fork. Remove bay leaves. Transfer rice to bowl and serve.
This is the recipe I have on my hard drive, but I change so much. I don't use bacon. I use brown basmati rice. I don't use spicy smoked paprika, I just use mild smoked. Instead of water and tomato paste I use a can of whole tomatoes and stock. And lastly, I don't use kidneys, I use Westbrae red beans. I should probably rewrite it.
Danielle, Nick, Gigi ('08) and William ('11)
Last edited by danielle; 02-04-2013 at 12:11 PM.