iris's red beans and rice

Name: Iris's Red Beans and Rice
Prep time: 30 min
Cook time: 1 h 30 min
Yield: 4
Cuisine: Southern
Ingredients: 3 cup(s) kidney beans, dry; 1 cup(s) diced yellow onions; 1 cup(s) bell pepper; 6 pieces - applewood smoked bacon; 2 tablespoon(s) each onion powder, minced garlic, kicked up chicken seasoning, texas style barbecue rub,and goya sazon; - salt and pepper to your taste

20 Pinches 1 Photo

iris mccall

chicago, IL

Updated on Sep 12, 2018

The cooler weather has come quick to Chicago. Craving for these beans just arrived with the cool off. Salt and pepper ad you please, because of my high blood pressure I don't.

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From Instagram: Justapinch https://www.instagram.com/p/BnpXX4YF2K8cezMR4qCJAanvFf50oNWFvsSsco0/

prep time 30 Min

cook time 1 Hr 30 Min

method Stove Top

yield 4-6 generously

Ingredients

3 cups kidney beans, dry
1 cup diced yellow onions
1 cup bell pepper
6 pieces - applewood smoked bacon
2 tablespoons each onion powder, minced garlic, kicked up chicken seasoning, texas style barbecue rub,and goya sazon
- salt and pepper to your taste

How To Make iris's red beans and rice

Step 1

Rinse beans and soak overnight or for quick method bring beans to a boil on high for 1 hour, cut off heat and let beans sit for another hour. Make sure to sift through the beans for small pebbles and/or bugs.

Step 2

In a heavy bottomed vessel Brown bacon until crisp, drain on paper towels. Add onions garlic and bell pepper to oil in pot, saute until soft.
Step 3

Drain off excess oil, add rinsed beans and dry seasoning.cover with water or reduced sodium chicken stock. Simmer on medium low for2 hours or until beans are tender. Serve over hot rice.
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