This recipe is from Rachael Ray’s 30-Minute Comfort Foods (can you tell I like that cook book?). I only learned to like beans in the last couple of years and find that I am partial to black beans more than any other kind though I am willing to try others. This meal was pretty good but I don’t like ham in general so I would probably not add it and use more sausage if I made this dish again.
- 2 cups water
- 1 cup enriched white rice
- 15 oz can red kidney beans
- 1 tbsp veg oil
- 1 tbsp butter
- 1/2 lb andouille, chorizo or linguica sausage, diced (I used andouille)
- 1/2 lb smoke ham, diced
- 1 medium onion, chopped
- 1 stalk celery, diced
- 2 cloves garlic, minced
- 1 bay leaf
- 1 cup chicken broth, or half a 12 ox bottle of beer (I used beer)
- 2 tsp ground cumin
- 1 tsp sweet paprika
- 5 or drops cayenne pepper sauce
- 5 or 6 drops Worcestershire sauce
- Course salt and black pepper, to taste
- 4 scallions, thinly sliced
Place a small saucepan with the 2 cups water on the stove and bring water to a boil. add rice and bring water back to a boil. Reduce heat to low, cover pot, and simmer 20 minutes, or until tender. Remove from heat and let stand (I used a rice cooker instead).
While rice cooks, prepare meat and vegetables. Drain and rinse beans and set aside. Place a deep skillet or heavy-bottomed pot over medium-high heat. Add oil and butter. Saute meat bits 2 minutes, stirring frequently. Add onion, celery, garlic, and bay lead. Cook vegetables 5 minutes, stirring frequently.
Deglaze pan by adding chicken broth or beer – scrape up all the good stuff from the bottom of the pot. Add red beans. Allow liquid to reduce by hald.
Add cumin, paprika, cayenne pepper sauce and Worcestershire. Add cooked rice to pot and coast evenly with pan juices. Season to taste with salt and pepper and top with chopped scallions.