Easy Red Beans & Rice

http://newstartclub.com/recipe/1400

Easy Red Beans & Rice

Little known fact: Most brands of canned red beans add sugar to their kidney beans, adding a sweetness that wouldn't feel "right" with this dish.  Try Simple Truth Organic Dark Red Kidney Beans for this recipe, or for any red bean recipe that might fare better without the extra calories!

Ingredients

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Instructions

  1. Begin heating a large, nonstick pot over medium-high heat while you chop the vegetables.  Cut onion into quarters, pulse in the food processor to mince, then add it to the pan.  Cut the pepper into quarters, chop it finely in the processor, then add it to the pan.  Cut the celery into 2-inch pieces and pulse it, along with the garlic, in the food processor, then add it to the pan.
  2. Stir the vegetables well and add 2 tablespoons of water.  Cook until soft--about 6-10 minutes.

  3. \While the vegetables are cooking, rinse the beans well.  Put half of them into the food processor with half the can of tomatoes.  Process until ll the beans are coarsely chopped, just short of pureed.
  4. When the vegetables are soft, stir in the blended beans, remaining whole beans, remaining tomatoes, and all seasonings except the smoked salt.  Cover tightly, reduce heat to very low, and cook for at least 30 minutes.  Stir every 5 or 10 minutes and add water as needed to keep beans moist but not soupy. 

Note: Like regular red beans, these taste better the longer they cook, so consider 30 minutes the bear minimum and cook them longer if you can, adding water as necessary.

Just before serving, sprinkle with smoked salt or a little Liquid Smoke.  Stir well, and serve atop rice with more hot sauce on the table.

Ready in: about 1 hour
Makes: 6 servings

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