Red beans and rice

[Briza]

1 pound small red beans, rinsed and sorted
2 qts + water
1 onion, chopped
4 cloves garlic, minced
2 stalks celery, chopped
1 bay leaf
1 tbs dried oregano
Salt to taste.

Place beans, 1/2 chopped onion, bay leaf, and 2 cloves minced garlic in soup pot and cover with 2 quarts or more of water.
Bring to boil over med-high heat, then reduce heat to a low boil. Cover beans with lid placed slightly askew to let steam out.
Meanwhile, heat olive oil in separate pan and sautee 1/2 chopped onion, 2 cloves minced garlic, and chopped celery til soft.
When beans are almost done add sauteed veggies and oregano and then cover beans securely with lid. Continue cooking til beans are done.
Total cooking time will be anywhere from 1.5 to 3 hours. Keep an eye on the liquid and add more while cooking if you like a soupier mix. Red beans make a nice thick gravy so I usually let most of the water cook off, which will happen if you place the lid askew for majority of the cooking time. I haven't found it necessary to pre-soak red beans.
Serve with white or brown rice and cornbread.

[ICNDonna]

If you have a problem with onions, I think probably leeks would work equally well. I've heard lots of folks mix beans and rice, but I've never done that --- both are pretty high carb --- maybe I could have a small taste some day.

Donna

[agilityme]

MMMMMmmmmmm Red beans and rice! Haven't made that in ages. Thanks for posting the recipe :)

Pam

[Golden Girl]

I love Briza's way of preparing red beans. It's filling and can be eaten without rice.
I freeze it and eat it for lunch. I've made it with white beans with great results, then more of a mediterranean dish , especially if seasoned with a little rosemary near the end. I do soak my beans then throw out the soaking water because I think beans cause less gas then.

[soonerfan]

I can't wait to try this