Red Beans & Rice
A classic of cajun cuisine, red beans and rice is a comfort dish that can sometimes get a little too comfortable. Â Wake up this old favorite by using fresh bay leaves, cilantro, and chives. Â Topped with a little sour cream, these beans will have you back at the bayou in no time.
Ingredients
- 2 cups red beans
- 3 1/2 cups chicken broth
- 1/2 pound thickly sliced bacon, cut into 1-in. pieces
- 1 large red onion, diced
- 6 cloves garlic, minced
- 1 1/2 cup whole tomatoes, crushed
- 2 tablespoons Worcestershire Sauce
- 1 teaspoon hot sauce
- 1teaspoon seasoned salt
- 4 fresh bay leaves
- 1 tablespoon brown sugar
- 2 cups fresh cilantro, coarsely chopped
- 3 tablespoons fresh chives, chopped
- Sour cream
Instructions
- Soak red beans in a large saucepan full of water over night.
- Drain, reserving 1 cup liquid and set aside.
- In same saucepan, cook bacon, onion and garlic for 8 minutes. Add chicken broth, tomatoes, sauces, salt, bay leaves, brown sugar and reserved liquid.
- Bring to a boil and simmer for 10 minutes. Add beans, stir well, cover and place in 350 oven for 3 hours.
- Add 1 cup cilantro just before serving.
- Offer chives, remaining cilantro and sour cream in individual bowls as accompaniments.
- Best when served over cooked brown Basmati rice.
Quick Notes
Recipe Source: Pamela Clark, Raleigh, NC; www.thethymesavor.com
Time: 24 hours + 4 hours
Servings: 8
