Name: Red Beans and Rice
Yield: 4 portions
Ingredients: 4 cups cooked white rice; 1 small onion, minced; 2 cloves garlic, minced; 4 ounces slab bacon, rind removed, cut into ½-inch cubes; 2 bay leaves; 1 tablespoon Worcestershire sauce; ¼ teaspoon Tabasco sauce; ½ teaspoon salt; 1¾ cup Berta’s Chicken Stock or canned broth; 1 cup dried small red beans; 1 cup drained crushed canned tomatoes; ¾ cup water

Preparation info

4
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Around the globe peas and rice are married. In the Caribbean, each island has its own interpretation—all rich in spicy flavors. Here’s our favorite, inspired by a dish we had many years ago at a little porch-front restaurant on St. Bart’s. In New Orleans they squirt a little white vinegar atop the finished dish.

Ingredients

1 cup dried small red beans
1¾ cup Berta’s Chicken Stock or canned broth

Method

Bring a large pot of water to a boil. Place the beans in a medium-size bowl, cover with the boiling water, and let stand for 2 hours.
Preheat the oven to 350°F.
Combine the stock, tomatoes, water, Worcestershire, bay leaves, salt, and Tabasco

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Ingredients

Method

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