Smoky Red Beans and Rice

January 4, 2014

in Recipes

smokey red beans rice

This transforms the traditional red beans and rice into an amazing side dish.

·         One pound dried small red beans
·         Four strips Bar-S Thick Sliced Bacon
·         One-half yellow onion, chopped
·         One-half green bell pepper, chopped
·         One pound J.C. Potter Hot Sausage
·         One-half teaspoon Head Country All-Purpose Championship Seasoning
·         Two garlic cloves, minced
·         One package J.C. Potter Cured Salt Pork
·         Salt and pepper, to taste
·         Hot sauce, to taste
·         Two cups long-grain rice
·         One tablespoon chopped fresh parsley

1.      Soak beans, overnight, in a large pot of water. The next day, drain beans.
2.      Cook the bacon in a large pot. When done, remove bacon and set aside and crumble when they are cool.
3.      Add chopped onion, pepper and sausage to the pot. Cook on medium heat until sausage is fully cooked and onion is tender. Drain some grease from pot, leaving some for flavor.
4.      Add beans, Head Country seasoning, garlic and salt pork. Add water until beans are covered. Bring to a boil. Reduce heat and simmer partially covered for three hours. Check periodically to make sure you have enough water.
5.      When beans are tender and done, remove salt pork. Taste for seasoning, and add salt, pepper, Head Country seasoning and hot sauce, to taste. For a thicker sauce, smash some of the beans. Add reserved crumbled bacon.
6.      Prepare rice according to package directions.
7.      Serve beans over rice and top with parsley.


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Lindsey Renuard is a blogger, YouTube beauty expert, and the Managing Editor of the Skiatook Journal.

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