Latin American, Mexican Recipes By Letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

Spicy red beans & rice

Yield: 1 Servings

Ingredients:

• 1 lb Dry red kidney beans
• 2 ts Paprika
• 1/2 ts Cayenne pepper
• 1 ts Freshly ground black pepper
• 2 Bay leaves
• 1 ts Ground cumin
• 1 qt Water
• 1 lg Smoked ham hock
• 3 ts Salt
• 1 1/2 c Chopped celery
• 1 1/2 c Chopped onion
• 2 Cloves garlic minced
• 1/2 ts Hot pepper sauce
• 3 tb Minced fresh parsley

Instructions:

Cooked rice Sort and rinse beans. In a large Dutch oven or kettle place beans paprika cayenne black pepper bay leaves cumin water ham hock salt celery onion garlic and pepper sauce. Bring to a boil and simmer covered for 3 to 4 hours or until beans are tender. Stir occasionally adding water as needed to make a thick gravy. Just before serving remove bay leaves and stir in parsley. Serve over rice. Makes 8 servings.

Web Standards & Support: