Red Beans and Rice
I love my winter recipes, and this one especially. Just the right amount of heat to take the chill off.
Red Beans and Rice
I love my winter recipes, and this one especially. Just the right amount of heat to take the chill off.
Cooking Instructions
- 1
Chop peppers and onion.
- 2
Slice Polish Kebasa into 1/4 inch slices Cut each slice in half.
- 3
Drain and rinse the two cans of kidney beans. Reserve liquid. Add enough water to make four cups.
- 4
In a deep pot on the stove, over medium-high heat, melt butter.
- 5
Once the butter is melted, put onion/pepper mix and sliced Kebasa into the pot. Cook until Kebasa starts to brown and onion/pepper mix gets tender.
- 6
Add seasonings to mix, and let simmer for several minutes. Make sure the seasonings are mixed well.
- 7
Add brown rice to the pot, mixing well, and let simmer for 5 minutes, stirring often.
- 8
Add kidney beans and then the water/reserved liquids to the pot, stirring thoroughly. Turn up the heat and bring to a rapid boil.
- 9
Once at a rapid boil, reduce heat to low-high, cover and let cook for 50 minutes or according to rice cooking instructions. Don't be tempted to lift the lid!
- 10
Once rice is cooked, and liquid is mostly absorbed, remove from heat, fluff and let sit for five minutes.
- 11
Note: You can use other types of rice. Just modify the cooking time in accordance to the instructions for the rice you choose. For extra heat, you can increase the chilli powder or add a dash or two of sriracha!
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