Red Beans and Rice

Serves: 8



1. Heat beans and water to boiling in 3-quart saucepan. Boil uncovered 2 minutes reduce heat. Cover and simmer 1 hour to 1 hour 15 minutes or until tender (do not boil or beans will fall apart).

2. Drain beans, reserving liquid. Cook salt pork in 10-inch skillet over medium heat, 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. 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.

*One can (15 to 16 ounces) red kidney beans (drained and liquid reserved) can be substituted for the dried kidney beans. Omit water and step 1.

NUTRITION FACTS: 1 Serving (about 3/4 cup): Calories 150 (Calories from Fat 35) Fat 4g (Saturated 2g) Cholesterol 5mg Sodium 360mg Carbohydrate 27g (Dietary Fiber 2g) Protein 4g % DAILY VALUE: Vitamin A 0% Vitamin C 14% Calcium 2% Iron 8% DIET EXCHANGES: 1 Starch 2 Vegetable 1/2 Fat

Slow Cooker Directions: Increase water to 3 1/4 cups. Use 1 1/3 cups uncooked instant rice. Mix all ingredients except rice in 3 1/2- to 6-quart slow cooker. Cover and cook on high heat setting 3 hours 30 minutes to 4 hours 30 minutes or until beans are tender. Stir in rice. Cover and cook on high heat setting 15 minutes. Stir well.

Hoppin’ John: Substitute 1 cup dried black-eyed peas for the kidney beans. Omit bell pepper.

From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

This Red Beans and Rice recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.

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