Red Beans and Rice

Originally hailing a Cuban recipe, red beans and rice gets its red color from sausage, spices, and lots of tomatoes—it’s heavenly.

List of Ingredients:
1/4 pound of thick-cut bacon, diced
1 onion, diced
1 green bell pepper, seeded, diced
1 pound of smoked sausage, cut into ½-inch slices
1 teaspoon of dried oregano
1 teaspoon of ground cumin
1/2 teaspoon of salt
1/2 teaspoon of black pepper
1 (15-ounce) can of kidney beans, drained
1 (15-ounce) can of diced tomatoes in juice
1 (6-ounce) can of tomato paste
2 cups of water
1 cup of long-grain white rice

Preparation Method:
1. Heat a medium saucepan over medium; when hot, add bacon. Cook until soft-crisp, stirring, about 4 minutes. Add onion and bell pepper; cook until softened, stirring, about 4 minutes. Add sausage, oregano, cumin, salt, and pepper; cook until fragrant, about 2 minutes.

2. Add beans, tomatoes, and tomato paste to saucepan; mix well to incorporate.

3. Add water and rice to saucepan; stir and bring to a boil over high heat. Reduce to a simmer, cover, and cook until liquid is absorbed, about 20 minutes. Serve warm.

See also: Rice Recipes.

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Published in: on January 19, 2011 at 2:45 pm  Comments (1)  
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