Easy Casseroles & One-Dish Meals/1997

Red Beans and Rice
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 1 hour 20 minutes 10 minutes 265 45 5g 470mg 50g 11g 5mg


INGREDIENTS:
3 cups water 1 cup dried kidney beans (8 ounces) 2 ounces salt pork (with rind), diced, or 3 slices bacon, cut up
1 medium onion, chopped (1/2 cup) 1 medium green bell pepper, chopped (1 cup) 1 cup uncooked regular long grain rice
1 tespoon salt



1 Heat water and beans to boiling in 3-quart saucepan. Boil uncovered 2 minutes; reduce heat. Cover and simmer 1 to 1-1/4 hours or until tender (do not boil or beans will burst). Drain beans, reserving liquid; set aside.
2 Cook salt pork in 10-inch skillet over medium heat, stirring occasionally, until crisp. Stir in onion and bell pepper. Cook, stirring occasionally, until onion is tender.
3 Add enough water to bean liquid, if necessary, to measure 2 cups. Add bean liquid, salt pork mixture, rice and salt to beans in 3-quart saucepan. Heat to boiling, stirring once or twice; reduce heat. Cover and simmer 14 minutes (do not lift cover or stir); remove from heat. Fluff with fork. Cover and let steam 5 to 10 minutes.

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