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Red
Beans and Rice HT ACC
Creole Cajun 100mins plus soaking
Serves 6 Hot Pulses Grains
Pork Accompaniment Gluten Wheat Dairy Free Eggless Louisiana Nth American
North America
Ingredients
225g/8oz dried Red Kidney Beans, pre-soaked for 8 hours
1 x 225g/8oz Piece of Bacon, cubed
Water
2 Garlic Cloves, chopped
Salt and Black Pepper
½ teasp Cayenne Pepper
3 tbsp Freshly Chopped Parsley
Cooked Long Grain Rice to serve
Instructions
1. Drain the beans, rinse under cold water then place in a large heavy saucepan
together with enough water to cover by about 5cm/2 inches, bacon, garlic black
pepper and cayenne.
2. Mix well and bring to the boil then reduce the heat to very low, partially
cover and simmer slowly for 1 ½ hours until beans are very soft, and water has
reduced down, stirring from time to time. If the mixture begins to dry out, add
a little more water but only enough to prevent it sticking.
3. Remove about a fifth of the beans, mash well then return to the pan together
with the parsley and salt , mix well and cook for a further 5 minutes. Serve got
over boiled rice.
Can also be served as a
main course.
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