Quick 'N' Dirty Red Beans & Rice
Serves 4
Published in: San Francisco Chronicle
1 tablespoons butter
Salt
1 cup long-grain rice
1 tablespoons oil
1 cup finely diced onion
1/2 cup finely diced celery
1 1/2 tablespoons red beans and rice seasoning mix
2 can red beans (15-ounce each) or kidney beans -- drained and rinsed
Pepper
Hot sauce
Place 1 3/4 cup water in a medium saucepan and bring to a boil with the
butter and salt to taste. Stir in the rice and reduce to low, then cover
and simmer for 20 minutes. Remove from heat and let rest 5 minutes.
Meanwhile, heat the oil in a large saute pan over medium and add the
onion, celery and spices. Saute until tender, about 8 minutes, stirring
regularly. Stir in the beans and 1 cup of water. Bring to a boil, reduce
to a lively simmer and cook until most of the water evaporates but the
beans are still saucy, stirring occasionally, 10 to 12 minutes. Season to
taste with salt and pepper. Ladle the beans over each serving of rice
and pass the hot sauce at the table.
Makes 4 servings.
Recipe Notes
This recipe, developed by Tara Duggan of the San Francisco Chronicle, is
for red beans and rice in a pinch, and doesn't aim to be authentic. If
you can't find the seasoning mix, add a bay leaf, half a chopped green
bell pepper and cayenne and dried thyme to taste when you cook the
onions. Corn bread and a substantial green salad would be great
accompaniments.
Exported from A Cook's Books -- Recipe management for Macintosh
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