03 February, 1997

Red Beans & Rice | King Cotton®

Red Beans & Rice ingredients
Makes 6 servings
3 (16-oz) cans red beans or kidney beans
1/4 cup chopped onion
1 clove garlic, chopped
1 bay leaf
2 strips King Cotton® bacon cut into 1-inch pieces
2 Tbsps Worcestershire sauce
1/2 tsp black pepper
1/2 tsp salt
1/4 tsp hot sauce
Pinch of ground thyme
1-LB King Cotton® Cajun Style smoked sausage cut into 1-inch pieces

For serving:
6 cups of hot cooked Riceland® rice


Place all ingredients except sausage and rice in a 2-QT saucepan. Bring to a boil; reduce heat to simmer. Cover and cook for 2 hours, stirring occasionally. Add sausage to red beans the last 30 minutes of cooking time.

Serve over rice -- 1 cup of red beans over 1 cup rice.

This Red Beans & Rice recipe was published in a newspaper; the clipping is undated. 

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