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Red Beans & Rice


-1 lb red beans, soaked overnight

-4 quarts cold water

-3 Tbsp salt

-1 green pepper, diced

-2 stalks celery, diced

-1 yellow onion, diced

-4 strips of bacon

-8 oz. chorizo, sliced

-1 clove garlic, minced

-1 tsp Thyme

-1 tsp Paprika

-1 Bay leaf

-1 cup chicken broth

-5 cups water

-1 tsp Red Wine Vinegar


-1 Tbsp olive oil

-1 cup long grain rice

-2 cups chicken broth


-Combine water and salt. Add beans and cover with a lid. Let sit overnight (at room temp, not in fridge).

-Dice pepper, celery and onion. Set aside.

-Slice chorizo and set aside.

-Mince garlic and combine with Thyme, Paprika and bay leaf. Set aside.

-Cook bacon in a large pot or dutch oven. Once bacon is cook, remove it from the pot. Keep the pot on the stove on medium heat. Add veggies to pot and cook until soft, 6-7 minutes. Add garlic and spices and cook for another minute. Add beans, chicken broth and water. Bring to a boil and let simmer for an hour.

After an hour, add chorizo and Red Wine Vinegar and cook for another half hour to 45 minutes.

-Cook rice to package directions (use chicken broth instead of water).

-Combine beans and rice and serve together!!

Tags: red beans, rice, louisiana,


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