Red Beans And Rice

Cooking Instructions

In a heavy 3- to 4-quart saucepan, bring the water to a boil over high heat. Drop in the beans and bring to a brisk boil. Cover, then turn off the heat and let the beans soak in the hot water for 1 hour. Drain the beans in a sieve set over a large bowl; save the soaking liquid and add enough water to make 4 cups. Set the beans and liquid aside.

In a heavy 4- to 5-quart casserole, cook the bacon until cooked but not crisp. Remove the bacon from the pan, drain, and set aside. To the bacon drippings add 1/2 cup of the scallions and the onion and garlic. Over medium heat cook for about 5 minutes, stirring frequently, until the onions are soft and translucent but not brown.

Add the salt pork and cook for 5 minutes. Drain off the excess fat. Stir in the beans and their liquid, and add the ham bone, bacon, salt, and the peppers. Bring the mixture to a boil, then reduce the heat and simmer partially covered for about 3 hours, or until the beans are very soft. Check the pot from time to time, and if the beans seem dry, add up to 1 cup of chicken stock.

Remove the ham bone or ham hocks. When cool enough to handle, cut off any remaining meat (skin too), chop, and return to the pot. During the last 30 minutes or so of cooking, stir frequently and mash the softest beans against the sides of the pan to thicken the sauce. Taste for seasonings, add what is needed, and serve at once. Place the hot rice in individual bowls, top with the remaining 1/2 cup of scallions, and serve with the beans.

Wine Pairing(s)

Eola Hills 'Wolf Hill' Reserve Pinot Noir

Alvaro Palacios L' Ermita

Panarroz Jumilla

Archery Summit 'Arcus Estate' Pinot Noir

Campo Viejo Reserva

Tinto Lena

Pintia Toro

Luis Cañas 'Amaren' Reserva Tempranillo

Bilbainas 'Viña Pomal' Crianza

Marques de Riscal Reserva