Red Beans and Rice

Name: Red Beans and Rice
Yield: Yield: 4 to 6 Servings.
Cuisine: United States
Ingredients: ½ pound salt pork, cut into small pieces; 1 bay leaf; 1½ teaspoons dried oregano; 3 garlic cloves, finely chopped; 1½ teaspoons dried thyme; 1 ham steak (about 1 pound), cut into ½-inch pieces; 1 large onion, finely chopped; 1 tablespoon olive oil; 1½ pounds red kidney beans; 1 red or Bermuda onion; 2 cups raw rice, cooked separately and steamed until dry; Olive oil, optional; Red pepper vinegar, optional; 1 ham bone or ham hock; 3 tablespoons tomato paste; Freshly ground pepper to taste; Salt to taste, if desired; 1 pound chorizo, linguica, or a mixture of linguica and pepperoni, cut into ½-inch pieces; 1 teaspoon Tabasco sauce, or to taste

Preparation info

Yield:
4 to 6
Servings.

Difficulty
Medium

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

Ingredients

1½ pounds red kidney beans
1 tablespoon olive oil
1 large

Americas
United States
Side dish
Gluten-free

Method

Wash the beans carefully and discard the broken ones. Do not, in spite of the instructions, soak them. (The modern bean has been overprocessed and needs no soaking.)
Heat the olive oil in a large pot and sauté the chopped onion until it is soft but not brown. Add the beans and all the remaining ingredients except the chorizo or linguica, the rice, and the purple o