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Categories:
white rice water kosher salt freshly ground black pepper bacon onion green bell pepper celery stalk garlic kidney beans
Viewed: 13 - Published at: 7 years agoIngredients
- 2 cups white rice
- 3 cups water
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons rendered bacon fat or unsalted butter
- 1 medium onion, chopped
- 1 medium green bell pepper, chopped
- 1 celery stalk, chopped
- 1 garlic clove, finely chopped
- 1 (14 ounce) can kidney beans
Method
- Rinse the rice in several changes of cold water, then in a small saucepan, bring the rice, water and 1/2 teaspoon salt to a boil.
- Reduce the heat top low and cover the saucepan.
- Cook the rice until tender, about 16 minutes.
- Remove the saucepan from the heat and fluff with a fork, then let stand 5 minutes.
- While the rice cooks, in a medium heavy saucepan, heat the bacon fat over medium high heat until melted.
- Stir in the onion, bell pepper, celery, garlic and 1/2 teaspoon each salt and pepper and cook, stirring occasionally, until golden, about 8 minutes.
- Stir in the beans with their liquid and bring to a simmer.
- Remove from the heat and season with salt and pepper to taste.
- Serve the red beans with the rice.
