Red Beans and Rice

120 min · Serves 8

From USDA MyPlate Kitchen. Food and Drug Administration (FDA) US Department of Health and Human Services

What goes in

• 2 cupsred beans, dry
• 8 cupswater
• 1½ cupsonion, chopped
• 1 cupcelery, chopped
• 4bay leaves
• 44.4 mlgarlic, chopped
• parsley (optional)
• 9.9 mlthyme, crushed, dried
• 4.9 mlsalt
• 4.9 mlblack pepper
• 1 cupred bell pepper, chopped
• 2 cupscooked brown rice

How to cook it

1. Wash hands with soap and water.
2. Pick through beans to remove shriveled or broken beans. Rinse beans thoroughly.
3. In a 5-quart pot, mix beans, water, onion, celery, and bay leaves. Bring to boiling; reduce heat.
4. Cover and cook over low heat for about 1 to 1/2 hours or until beans are tender. Stir and mash beans against side of pan.
5. Add garlic, parsley, thyme, salt, black pepper, and red or green pepper.
6. Cook uncovered, over low heat, until creamy, about 30 minutes. Remove bay leaves. Serve over hot cooked rice.

More Kubbord recipes