"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Red Bean and Rice Recipe

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This recipe for Red Bean and Rice, by , is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cassandra Bolduc

Category:
Category:

Ingredients:  
Ingredients:  
3 1/2 cups water (total)
1 (15 oz) can red kidney beans, drained
1/2 cup onion or 2 tablespoons dried onion
3/4 cup chopped green pepper (or any sweet bell pepper)
1/4 teaspoon minced garlic
1/2 teaspoon dried oregano
1/2 teaspoon salt
1 cup dry long-grained rice
(optional: 2 teaspoons dried basil or 6 crushed basil leaves)

Directions:
Directions:
In a large saucepan, combine 1 1/2 cups of the water with the beans, onion, bell pepper, garlic and oregano. Bring to a boil, then lower the heat to simmer and cook for 20 minutes. Add salt, optional basil and remaining 2 cups of water. Bring to a boil again, then lower the heat to simmer and stir in the rice. Cook for 20 minutes, or to your favorite level of softness.

Makes about six to eight servings.

 

 

 

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