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Red Beans and Rice     HT  ACC  Creole  Cajun  100mins plus soaking

Serves 6    Hot  Pulses  Grains   Pork  Accompaniment   Gluten Wheat Dairy Free   Eggless  Louisiana Nth American  North America

225g/8oz dried Red Kidney Beans, pre-soaked for 8 hours
1 x 225g/8oz Piece of Bacon, cubed
2 Garlic Cloves, chopped
Salt and Black Pepper
˝ teasp Cayenne Pepper
3 tbsp Freshly Chopped Parsley
Cooked Long Grain Rice to serve


1. Drain the beans, rinse under cold water then place in a large heavy saucepan together with enough water to cover by about 5cm/2 inches, bacon, garlic black pepper and cayenne.

2. Mix well and bring to the boil then reduce the heat to very low, partially cover and simmer slowly for 1 ˝ hours until beans are very soft, and water has reduced down, stirring from time to time. If the mixture begins to dry out, add a little more water but only enough to prevent it sticking.

3. Remove about a fifth of the beans, mash well then return to the pan together with the parsley and salt , mix well and cook for a further 5 minutes. Serve got over boiled rice.


Can also be served as a main course.


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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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