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Aproxx. 2 3/4 cups per pound.

Side dish idea:
Red Beans and Rice

Ingredients
- 1
tablespoon olive oil
- 2
large cloves garlic, lightly crushed with the side of a knife blade and
minced
- 1
large red onion, diced
- 1 stalk
celery, diced
- 1
green bell pepper, stem and seeds removed and small diced
- 1
pound of red kidney beans
- 1
teaspoon onion powder
- 1
teaspoon salt
- 1/4
teaspoon ground black pepper
- 1
tablespoon hot sauce
- 2 1/2
cups chicken stock
- 1 cup
white rice (can use any kind of rice)
- 1 tablespoon
butter
- 1
tablespoon minced fresh cilantro leaves
Directions
·
Heat olive oil over medium-high heat in large
saucepan.
·
Sauté, garlic, onion, celery, and bell pepper
until tender.
·
Stir in kidney beans (if dry, soak prior to
using), onion powder, salt, pepper and hot sauce.
·
Reduce heat to low and let simmer.
·
Bring chicken stock to a boil.
·
Stir in rice and butter, return to boil.
·
Reduce heat to low, cover and cook for 20
minutes without removing lid.
·
Remove from heat and let stand for 5 minutes.
·
Gently mix rice and beans together and transfer
to serving dish.
·
Serve garnished with cilantro.