Southern Red Beans and Rice
Preparation
STEP 1
Soak beans overnight in cool water in a large 3-4 quart stockpot, covering the beans by 2-3 inches. The next day, drain and rinse the beans well.
STEP 2
In a large stockpot, cover the beans with cold water by 2 inches. Bring to a boil skimming off any foam, then cover and reduce heat to medium low and simmer until beans are tender, about 1 hour, careful not to overcook. Stir occasionally while cooking. Once cooked, drain, making sure to reserve cooking water.
STEP 3
In the same stockpot, heat extra virgin olive oil over medium heat. Sauté celery, pepper, onion and ¼ teaspoon salt for 5 minutes until tender. Then add garlic and tomatoes and sauté for 1 more minute. Stir in red kidney beans, cumin, remaining salt, pepper, and ½ cup cooking liquid.
STEP 4
In the same stockpot, heat extra virgin olive oil over medium heat. Sauté celery, pepper, onion and ¼ teaspoon salt for 5 minutes until tender. Then add garlic and tomatoes and sauté for 1 more minute. Stir in red kidney beans, cumin, remaining salt, pepper, and ½ cup cooking liquid.
STEP 5
Serve hot over rice with green onions, lime wedges and hot sauce.
Prep Time: 20 minutes, plus soaking time
Cook Time: 1 hour and 15 minutes
Serves: 6, ½-cup servings
*Estimate Only
Ingredients
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- 1 cup Pereg Red Kidney Beans, picked and rinsed purchase
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- 1 tablespoon extra virgin olive oil
- 1 stock celery, small diced
- ¼ cup green bell pepper, small diced
- ¼ cup white onion, small diced
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- 1 teaspoon Pereg Kosher Salt, or to taste purchase
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- 4 cloves Pereg Garlic, minced purchase
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- ½ cup Roma tomato, small diced
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- ½ teaspoon Pereg Black Pepper, butchered purchase
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- 1½ teaspoons Pereg Cajun seasoning purchase
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- 2 cups long-grain rice, cooked, for serving
- ¼ cup green onions, diced
- 4 lime wedges, for serving
- (optional) hot sauce
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