Meatless Red Beans and Rice
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 161. Vision transcription from the scanned page; needs review.
Import into Nextcloud Cookbook
Copy this page address, then paste it into Download recipe from URL in Cookbook.
Ingredients
- 1 1/4 cups dry red beans or dry red kidney beans (1/2 pound)
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 bay leaf
- 3/4 teaspoon salt
- 1/2 teaspoon fennel seed, crushed
- 1/4 to 1/2 teaspoon ground red pepper
- 2 cups hot cooked rice
Instructions
- Rinse beans. In a large saucepan combine beans and 3 cups water. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand 1 hour. (Or, soak by placing beans and 3 cups water in a bowl. Cover and set in a cool place for 6 to 8 hours or overnight.)
- Drain beans in a colander and rinse. Return beans to the saucepan. Stir in onion, garlic, bay leaf, salt, fennel seed, red pepper, and 3 cups fresh water. Bring to boiling; reduce heat. Cover and simmer about 2 1/2 hours or till beans are tender, adding more water, if necessary, and stirring occasionally.
- Uncover and simmer, stirring occasionally, for 15 to 20 minutes more or till a thick gravy forms. Discard bay leaf. Serve over rice.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Red beans and rice.jpg" by Paul Goyette; license: CC BY-SA 2.0 (https://creativecommons.org/licenses/by-sa/2.0); source: https://commons.wikimedia.org/wiki/File:Red_beans_and_rice.jpg. Representative photo; cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.