Provided by EatingWell
1. Combine 3 1/3 cups water, rice and salt in a large saucepan. Bring to a simmer; reduce heat to low, cover and cook until all the water has been absorbed, about 45 minutes.
2. About 10 minutes before the rice is ready, heat oil in a large skillet over medium-high heat. Add onion and garlic and cook, stirring, until the onion is lightly colored and tender, about 3 minutes.
3. Place 1 cup beans in a small bowl and mash with a fork. Add the mashed and whole beans, the remaining 1 cup water, Canadian bacon, celery, celery leaves, bell pepper and ground chipotle (or cayenne) to the pan. Simmer, stirring occasionally, until the liquid has thickened into a gravy and the vegetables are crisp-tender, about 6 minutes. Serve in shallow bowls, spooned over the rice.
calories 342 carbohydrates 57 fat 5 saturated fat 1 mono unsaturated fat 3 protein 17 cholesterol 14 fiber 8 potassium 196
This recipe has been added to the following public cookbooks:
Mary's online cookbook,
Dave's Cook Book,
Dave's Personal Chef,
SOUL,
Soul Food Recipes
| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ☆ ☆ ☆ ☆ | KBartus
01/18/08 08:19 PM |
Red Beans and RiceLSU375 is so correct. While there are quite a few "recipes" for this traditional Monday New Orleans dish, he is so correct about the ingredients (listed and omitted!). Also, chipotle peppers are more typical WEST of Louisiana. Dried beans (usually soaked overnight) and white, long grain rice are most typical. I know of only one brand of canned red beans that have any seasoning other than salt, and that one has only a bit of onion, I believe. The "Crystal" he referred to is another Louisiana-produced sauce similar to Tabasco. On Monday mornings Mama would put the pot of beans on to cook while the washing was being done. That way she could have the traditional hot meal ready for Papa when he came home for it at noon. To this day, this is a popular South Louisiana item on restaurant and even school lunch menus. |
| ★ ☆ ☆ ☆ ☆ | LSU 375
01/18/08 07:49 PM |
the worstthat is the most pathetic recipe for Luzianna rice an beans i have ever heard. brown rice? canadian bacon? lets see what they forgot to add. how about ham hocks, anduille sausage, thyme, worschester sauce, black pepper, red pepper, tabasco or crystal, a touch of vinegar or pickled meat.... serve that version to anyone in luzianna and you will be wearin the bowl on your head!!!! feel free to email me for a correct version of one of the most satisfying dishes out of new orleans... |
| ★ ★ ★ ★ ☆ | NAlberdeen
01/18/08 03:15 PM |
good soul foodcook it soon |
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