New Orleans-Style Red Beans and Rice

By Hklbrries

"This recipe is a time-honored family heirloom. We love to share this 'taste of Louisiana' with friends."

Ingredients

• 1 1/2 cups dried kidney beans (16 ounces, canned)
• Water, to cover
• 3 cups water
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 bay leaf
• 1 cup (8 ounces) brewed espresso, hot or cold
• 3/4 tsp salt
• 1/2 tsp fennel seed, crushed
• 1/2 tsp ground red pepper, optional
• 1 1/2 cups white rice
• 1 cup water

Details

Servings 4

Preparation

Step 1

Soak the kidney beans in water for 6 to 8 hours or overnight. Change the water once to clean the beans. When ready to use, drain and rinse. In a large saucepan, place the beans and 3 cups water and heat to a boil.

In a separate pan, saute the onion and garlic in the olive oil until lightly browned. Add the onion and garlic, along with the bay leaf, espresso, salt, fennel seed and red pepper to the beans. Boil for 2 minutes, stirring to blend ingredients, then reduce the heat to simmer and cover tightly. Cook the beans for 2 hours (if you use dried beans), 20 minutes for canned. Add the rice and 1 cup water, cover, and simmer until the rice is done (about 20 minutes). Occasionally check and stir. If necessary, add a few tablespoons of water to keep the dish moist. When done, the liquids should be absorbed by the beans and rice. Serve in bowls with a loaf of French bread or corn bread, or as a side dish with the rest of your meal.