Red beans and rice

  • For the red beans
  • 450g dry red kidney beans
  • 225g smoked pork or ham, diced
  • 25g rendered pork fat
  • 2 ribs celery, diced
  • 1/2 yellow onion, sliced
  • 1 red pepper, diced
  • 1 green pepper, diced
  • Salt
  • Pinch chilli flakes
  • 2 tbsp tomato puree
  • 1 clove garlic, sliced
  • 2L chicken stock
  • Dash hot sauce, such as Tabasco
  • 1 tbsp red wine vinegar
  • 1 tbsp freshly chopped spring onions
  • For the green rice
  • 1 tbsp freshly chopped coriander leaves
  • 1 tbsp freshly chopped flat-leaf parsley
  • 1 tbsp freshly chopped mint leaves
  • 2 tbsp olive oil
  • Salt
  • 450g jasmine rice
  • 600ml water
  • Spring onions, sliced
For the red beans:
1) Soak the beans overnight in cool water. In a large saucepan, over medium heat, brown the pork in the pork fat. Add the celery, onion and peppers and allow to sweat until lightly brown. Season with salt and chilli flakes.

2) Stir in the tomato puree and garlic then add the chicken stock and beans. Reduce the heat to low and simmer until the beans are tender and thick. Season with salt, to taste, and stir in the hot sauce, vinegar and green onions.

For the green rice:
1) Put the herbs, oil and a pinch of salt in a food processor and process until blended.

2) Add the rice and water to a rice cooker and season with salt, to taste. When cooked, fluff the rice and stir in the herb mixture.

3) Transfer the beans to a serving bowl or platter and serve with the green rice, garnished with sliced spring onions.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore we cannot make any representation as to the results.

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