Red Beans and Rice
Ingredients
- 1 pound of small red beans
- 4 cups broth - I use vegetable bouillon
- 1 onion finely chopped
- 3 garlic cloves minced
- 2 bay leaves
- 1 14 ½ oz can diced tomatoes with juice
- 1 4 oz jar diced pimientos drained
- 1 large green pepper chopped
- 1 ½ cups chopped celery
- 1 4 oz can diced green chilies
- 1 teaspoon paprika
- 1 tablespoon cider vinegar
- ¼ cup snipped parsley
- ¼ - ½ teaspoon crushed red pepper flakes If you like it spicy, add more
- ½ teaspoon ground cumin
- ¼ - ½ teaspoon hot pepper sauce Again, if you like it spicy add more
- Sometimes I sprinkle just a little bit of cayenne into it.
Instructions
- Prepare the beans by either soaking in water overnight or covering them with water, boiling them for two minutes, then covering and letting them stand in the hot water for 1 hour.
- Drain and rinse the beans. Place them in a Dutch oven with broth, garlic, onion, and bay leaves. Bring to a boil, then simmer covered for 1 ¼ hours.
- Stir in the remaining ingredients, add water if needed to have liquid cover the beans, cover, and simmer for 1 hour until tender and gravy thickened. Serve over cooked brown rice.
- If you like onions you can add some freshly chopped onions on top and sprinkle with more snipped parsley - looks pretty, too!
