Red Beans and Rice

Cooking Instructions

1. Heat water and beans to boiling in 3-quart saucepan. Boil uncovered 2 minutes; reduce heat to low. Cover and simmer 1 to 1-1/4 hours or until tender (do not boil or beans will burst).

2. Drain beans, reserving liquid. Cook salt pork in 10-inch skillet over medium heat, stirring occasionally, until crisp. Stir in onion and bell pepper. Cook, stirring occasionally, until onion is tender.

3. Add enough water to bean liquid, if necessary, to measure 2 cups. Add bean liquid, salt pork mixture, rice and salt to beans in 3-quart saucepan. Heat to boiling, stirring once or twice; reduce heat to low. Cover and simmer 14 minutes (do not lift cover or stir); remove from heat. Fluff with fork. Cover and let steam 5 to 10 minutes.

Wine Pairing(s)

Mirassou Cabernet Sauvignon, California

BV Century Cellars Cabernet Sauvignon

Bodegas Juan Gil "Wrongo Dongo" Monastrell

August Briggs Cabernet Sauvignon

Chateau Leoville Poyferre Saint Julien

Alvear 'Solera Reserva 1927'

Navajas 'Vega Del Rio' Red

Chateau La Fleur Morange Saint-Emilion Grand Cru

Elk Cove Pinot Noir

Finca La Meda Toro