Red Beans and Rice

Name: Red Beans and Rice
Prep time: 25 min
Total time: 25 min
Yield: Serves 6
Cuisine: British
Ingredients: 3 tablespoons finely chopped fresh parsley; salt and pepper; 500 g (1 lb) dried red kidney beans, soaked overnight; 1 bay leaf; 50 g (2 oz) butter; 375 g (12 oz) smoked back bacon, de-rinded and cut into thick strips; 2 sprigs of fresh thyme, or ½ tablespoon dried thyme; 250 g (8 oz) long-grain white or brown rice; 1 green pepper, de-seeded and chopped; 1 large onion, chopped; 3 garlic cloves, chopped; 2 celery sticks, chopped

Preparation info

Serves
6

Difficulty
Complex
Ready in
25 min

Appears in

Students' Cookbook

By Sophie Grigson

Published 1993

About

Thick, creamy and hearty, this is perfect cold-weather comfort food. There’s nothing remotely elegant or sophisticated about this dish, so just dig in and enjoy it. The beans taste even better when reheated, so make them a day, or even two, in advance, and store, covered, in the fridge until you want them.

Ingredients

500 g (1 lb) dried red kidney beans, soaked overnight
375 g (12

Europe
France
United Kingdom
Main course
Mediterranean
Gluten-free

Method

Drain and rinse the beans and put them in a large saucepan with the bacon, vegetables, garlic, bay leaf and thyme. Season with pepper and cover generously with water. Bring to the boil and boil rapidly for 10 minutes, then reduce the heat, skim any scum from the surface, cover and simmer for 1 hour.

Uncover the pan and continue to simmer for a further hour, stirring occasionally. By thi