The Cajun dish Red Beans and Rice is a fabulous combination of flavors.  Every now and then I just have to make it and chow down.  Recently, however, we’ve worked a little at reducing our caloric intake, so I decided to make some simpler beans.

Red Beans, or the more formal name Kidney Beans, are super good for you, having the highest fiber content of the readily available bean varieties.  Of course, beans provide protein as well.  Interestingly, Kidney Beans do not require overnight soaking, just an hour and a half to 2 hour cooking time.

Pick over the beans looking for rocks, dirt and bad pieces

Rinse and drain the beans. I like to toss the veggies into the strainer.

Red Beans and Nothing

 

Author: Dennis Killebrew

Recipe type: American

Prep time:  20 mins

Cook time:  100 mins

Total time:  2 hours

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Ingredients

• 1 Pound Kidney Beans, Picked Over and Rinsed
• 1 Tablespoon Bacon Grease or Butter
• ½ Cup Chopped Yellow Onions
• ¼ Cup Chopped Green Bell Pepper
• 2 Cloves Garlic Chopped Finely
• 1 Inch Long Piece of Jalapeno Pepper Seeds and All
• 4 Ounces Ham Cubed
• ⅓ Teaspoon Coriander Seeds Ground Finely in Spice or Coffee Grinder
• ¼ Teaspoon Dried Whole Oregano
• 6 Twists of the Black Pepper Grinder
• 1 Medium Bay Leaf
• ½ Teaspoon Salt Added at the End

Instructions

1. Place all ingredients except the salt in a large pan. Cover with water plus 1 inch. Place the lid on the pot and place over medium heat until they begin to boil; reduce heat to low. As the beans cook, add water as needed when you stir occasionally.
2. Cook for 1½ hours to 2 hours or until the beans are soft and few few are falling apart. Add the salt and stir (some cooks believe adding the salt earlier makes the beans tough). Taste and correct for salt.
3. Serve hot.

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