Red Beans and Rice
A classic dish, sure to become a favorite at your house. This recipe was a blue-ribbon winner at the State Fair of Texas.
- Rinse and pick over beans. Put beans and water in a Dutch oven or large pot, bring to boil and boil for 45 minutes. Drain.
- In another pan, sauté bacon, carrots and onion until onion is softened, but not browned.
- Mix drained beans and bacon mixture, and add the chicken stock. Cook over medium heat 15 minutes. Stir in spices, lower heat and simmer about 2 hours or until beans are soft.
- Add rice and, if necessary, more chicken stock. Simmer for 1 additional hour. Salt to taste.
Total time: 4 Hrs