Red Beans and Rice

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

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