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Red Beans and Rice

Source of Recipe


From "A Love Affair with Southern Cooking"



List of Ingredients



• 1 pound dried red kidney beans, washed and sorted
  
• 8 cups (2 quarts) cold water
  
• 2 large yellow onions, coarsely chopped
  
• 1 large green bell pepper, cored, seeded, and coarsely chopped
  
• 2 large celery ribs, trimmed and finely diced
  
• 4 ounces tasso (spicy cold-smoked pork) or good country ham, diced
  
• 2 tsp salt, or to taste
  
• 1/4 tsp cayenne pepper, or to taste
  
• 1/4 tsp black pepper, or to taste
  
• Tops of 3 large scallions, thinly sliced (green part only)
  
• 1/4 cup coarsely chopped Italian parsley
  
• 2-1/2 cups hot cooked rice
  






Instructions



1. Soak the beans in the water overnight in a large, heavy kettle.
   
   
2. The next day, add the onions, bell pepper, celery, tasso, salt, cayenne, and black pepper to the undrained beans and bring to a boil over high heat. Adjust the heat so that the water bubbles gently, cover, and simmer for 1 hour.
   
   
3. Uncover, reduce heat to its lowest point, and continue simmering for 2-1/2 to 3 hours, stirring occasionally, until the beans are soft and the mixture is as thick as chili.
   
   
4. Mix in the scallion tops and parsley and simmer uncovered for 10 to15 minutes more or until the flavors mellow. Taste for salt, cayenne, and black pepper and adjust as needed.
   
   
5. To serve, scoop the red beans and rice into separate heated bowls and let everyone help himself, first to the rice, and then to the red beans: They should be ladled on top of the rice.
   
   Makes 6 to 8 servings.