Cajun and Creole Recipes
Louisiana Red Beans and Rice
Ingredients
- 2 (16 ounce) cans kidney beans, rinsed and drained
- 4 cups water
- 1 onion, chopped
- 1 sweet green pepper, chopped
- 1/4 cup snipped fresh parsley
- 4 cloves garlic, minced
- 1 chile pepper, seeded and minced
- 1/2 teaspoon crushed red pepper flakes
- 1/8 teaspoon ground red pepper
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 2 cups cooked rice
Instructions
- In a 4 quart pot, combine the beans, 2 cups of the water, onions, sweet peppers, parsley, garlic, chile peppers, pepper flakes, ground red pepper, bay leaves, thyme and basil. Cover and bring to a boil over medium heat. Reduce the heat to low and simmer for 40 to 45 minutes, stirring occasionally.
- Remove the bay leaves from the bean mixture and discard them.
- Serve the beans over the rice.