Louisiana Red Beans and Rice

2013-01-06
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Ingredients

  • 2 (16 ounce) cans kidney beans, rinsed and drained
  • 4 cups water
  • 1 onion, chopped
  • 1 sweet green pepper, chopped
  • 1/4 cup snipped fresh parsley
  • 4 cloves garlic, minced
  • 1 chile pepper, seeded and minced
  • 1/2 teaspoon crushed red pepper flakes
  • 1/8 teaspoon ground red pepper
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 2 cups cooked rice

Method

Step 1

In a 4-quart pot, combine the beans, 2 cups of the water, onions, sweet peppers, parsley, garlic, chile peppers, pepper flakes, ground red pepper, bay leaves, thyme and basil.

Step 2

Cover and bring to a boil over medium heat.

Step 3

Reduce the heat to low and simmer for 40 to 45 minutes, stirring occasionally.

Step 4

Remove the bay leaves from the bean mixture and discard them.

Step 5

Serve the beans over the rice.

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