A classic dish, sure to become a favorite at your house. This Red Beans and Rice recipe was a blue-ribbon winner at the State Fair of Texas.
Ingredients
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1-1/2 cups dried red or pinto beans
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6 cups water
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3 carrots, grated
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3 medium onions, chopped
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8 strips of bacon, diced
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5 cups chicken stock
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dash of garlic salt
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1-1/2 teaspoons ground cumin
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1 bay leaf
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1 cup uncooked white rice (not instant rice)
Instructions
- Rinse and pick over beans. Put beans and water in a Dutch oven or large pot, bring to boil and boil for 45 minutes. Drain.
- In another pan, sauté bacon, carrots and onion until onion is softened, but not browned.
- Mix drained beans and bacon mixture, and add the chicken stock. Cook over medium heat 15 minutes. Stir in spices, lower heat and simmer about 2 hours or until beans are soft.
- Add rice and, if necessary, more chicken stock. Simmer for 1 additional hour. Salt to taste.
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