Rice Dishes, Vegetables

Red Beans And Rice

  • 1 1/8 cups Dry red beans
  • 1/2 cups Onions, chopped
  • 2 Garlic cloves, minced
  • 1 Bay leafs
  • 3/4 teaspoons Salt
  • 1/2 teaspoons Fennel seed, crushed
  • 1/4 teaspoons Ground red pepper
  • 2 cups Hot cooked rice

    • Rinse beans. In a large saucepan combine beans and 3 cups water. Bring to boiling; reduce heat. Simmer for 2 minutes. remove from heat. Cover and let stand 1 hour.

    Drain beans in a colander and rinse. Return beans to the saucepan. Stir in onion, garlic, bay leaf, salt, fennel seed, red pepper, and 3 cups fresh water. Bring to boiling; reduce heat. Cover andsimmer about 21/2 hours or till beans are tender, adding more water, if necessary, and stirring occasionally.

    Uncover and simmer, stirring occasionally, for 15to 20 minutes more or till a thick gravy forms. Discard bay leaf. Serve over rice.

    4 Servings

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Vanessa Myers of Fort Worth, TX. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!