Mexican recipes

Red beans and rice

Name: Red beans and rice
Cook time: 180 min
Total time: 180 min
Yield: 6
Cuisine: Mexican
Ingredients: 16 oz red kidney beans (cleaned, sorted and soaked overnight); 1 tbsp vegetable oil; 1 green bell pepper, chopped; 1 medium onion, chopped; 2 celery stalks, diced; 6 clove garlic (minced); 1/4 lb chorizo sausage (or other spicy; cubed); 1/2 cup parsley (minced); 2 bay leaves; 1 tsp dried thyme; 1 tsp dried oregano; 1 tsp sweet paprika; 1 tsp Worcestershire sauce; Cayenne pepper to taste; Salt and black pepper to taste; 2 smoked ham hocks; 8 cup chicken broth; 6 cup cooked rice; For garnishing; 4 green onions (use only green part) chopped; Tabasco sauce (optional)

No ratings yet 180 min Serves 6 Mexican

Texas style red beans cooked with garlic, onion, green bell pepper, Chorizo sausage and herbs, served on top of cooked rice. If using dried beans, have in mind that they need to be soaked overnight, so do that the previous day. Otherwise you can use canned beans and save the soaking and most of the cooking time.

Ingredients

16 oz red kidney beans (cleaned, sorted and soaked overnight)
1 tbsp vegetable oil
1 green bell pepper, chopped
1 medium onion, chopped
2 celery stalks, diced
6 clove garlic (minced)
1/4 lb chorizo sausage (or other spicy; cubed)
1/2 cup parsley (minced)
2 bay leaves
1 tsp dried thyme
1 tsp dried oregano
1 tsp sweet paprika
1 tsp Worcestershire sauce
Cayenne pepper to taste
Salt and black pepper to taste
2 smoked ham hocks
8 cup chicken broth
6 cup cooked rice
For garnishing
4 green onions (use only green part) chopped
Tabasco sauce (optional)

Method

In a large pot on medium heat, saute in the vegetable oil the onion, celery and green bell pepper for 10 minutes. Add the garlic and sausage to the pot and cook for two more minutes.

Add the soaked red kidney beans and the rest of the ingredients (except for the green onions) to the pot. Turn the heat to high and bring to a boil. Boil for 20 minutes, lower heat to minimum, cover and simmer for about 2 1/2 hours, checking every 30 minutes or so, stirring and adding water if necessary.

After 2 1/2 hours check the beans and cook more if needed. When the beans are ready, smash a few of them with the back of a wooden spoon against the side of the pot.

Place the rice in a service dish and pour the beans on top. Garnish with the green onions and some Tabasco or similar sauce.

Cook's notes

You can use canned beans instead of dried ones. In this case, cook the beans over low heat for 30 minutes (do not boil them).

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