Red Beans and Rice

Using brown instead of white rice adds even more fiber to these Red Beans and Rice. Skip the salt when cooking the rice to keep the sodium low -- you'll never miss it.


Ingredients:

1 pound dry red beans or dry red kidney beans
1 meaty smoked pork hock
1 medium onion, chopped
1 medium green sweet pepper, chopped
2 stalks celery, chopped
2 bay leaves
1/4 to 1/2 teaspoon cayenne pepper
4 cloves garlic, minced
1/4 teaspoon salt
5 cups hot cooked brown or white rice


Directions:

1. Rinse beans. In a large Dutch oven, combine beans and 6 cups water. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or place beans in 6 cups water in Dutch oven. Cover and let soak in a cool place for 6 to 8 hours or overnight.)

2. Drain and rinse beans. Return beans to Dutch oven. Add pork hock, onion, sweet pepper, celery, bay leaves, cayenne pepper, garlic, and 6 cups fresh water. Bring to boiling; reduce heat. Cover and simmer about 1-1/2 hours or until beans are tender, stirring occasionally. (Add additional water during cooking, if necessary.)

3. Remove pork hock. When cool enough to handle, cut meat off bone; coarsely chop meat. Discard bone.

4. Return chopped meat to Dutch oven. Return to boiling; reduce heat. Simmer, uncovered, for 30 to 40 minutes more or until a thick gravy forms, stirring occasionally.

5. Discard bay leaves. Stir in salt. Serve the bean mixture over hot cooked rice. Makes 10 (1/2-cup rice and 2/3-cup bean) servings.