Red Beans and Rice

Makes 6 servings

  • 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 teaspoon salt

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.

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. 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.

Red Beans and Rice with Cornbread.

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