[danner]

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.