Louisiana Red Beans and Rice

Submitted by AmyZoe

"I think this came from Eating Well. I absolutely love this, and it's filling."

 

• Ready In: 1hr 5mins
• Ingredients: 12
• Serves: 4

ingredients

• 1025.14 ml water, divided
• 354.88 ml basmati rice
• 2.46 ml salt
• 14.79 ml extra virgin olive oil
• 236.59 ml diced onion
• 9.85 ml minced garlic
• 850.48 g red kidney beans or 850.48 g pink beans, rinsed
• 170.09 g bacon, chopped
• 118.29 ml chopped celery
• 14.79 ml finely chopped celery leaves
• 118.29 ml diced bell pepper
• 1.23-2.46 ml chipotle peppers or 1.23-2.46 ml cayenne pepper

directions

1. Combine 3 1/3 cups water, rice, and salt in a large saucepan. Bring to a simmer and reduce heat to low.
2. Cover and cook until water is absorbed, about 45 minutes.
3. About 10 minutes before rice is ready, heat oil in a large skillet over medium-high heat.
4. Add onion and garlic and cook, stirring, until the onion is lightly colored and tender (about 3 minutes).
5. Place 1 cup beans in a small bowl and mash.
6. Add the mashed beans and the whole beans, the remaining 1 cup of water, bacon, celery, celery leaves, bell pepper, and chipotle/cayenne to the skillet.
7. Simmer, stirring occasionally until the liquid has thickened into a gravy and the vegetables are crisp-tender.
8. Serve spooned over rice.