Recipe Name Red Beans & Rice Submitted by Ron Souza Recipe Description good Quantity 0 Quantity Unit Prep Time (minutes) 480 Cook Time (minutes) 60 Ready In (minutes) 540

Ingredients Amount Measure Ingredient 2 cups Beans, red, dried 4 medium slices (packed 20/lb) bacon 1 medium (2-1/2" dia) Onion, chopped finely 1 small green pepper, finely chopped or favoite color 1 stalk, medium (7-1/2" - 8" long) celery, diced 1 tablespoon garlic minced 1 teaspoon thyme fresh 1 teaspoon Paprika 1 dash black pepper, ground 1 dash salt 3 cups chicken broth - low sodium 6 cups (8 fl oz) water 2 teaspoons red wine vinegar 2 cups rice cooked 3 medium (4-1/8" long) green onions, sliced thin 1 teaspoon hot pepper sauce to taste 2 leaves bay leaf 1/4 teaspoon cayenne pepper Steps Sequence Step 1 Dissolve 3 tablespoons salt in 4 quarts cold water in large bowl or container. Add beans and soak at room temperature for at least 8 hours and up to 24 hours. Drain and rinse well. 2 Heat bacon in large Dutch oven over medium heat, stirring occasionally, until browned and almost fully rendered, 5 to 8 minutes. Add onion, green pepper, and celery; cook, stirring frequently, until vegetables are softened, 6 to 7 minutes. Stir in garlic, thyme, paprika, bay leaves, cayenne pepper, and 1/4 teaspoon black pepper; cook until fragrant, about 30 seconds. Stir in beans, broth, and water; bring to boil over high heat. Reduce heat and vigorously simmer, stirring occasionally, until beans are just soft and liquid begins to thicken, 45 to 60 minutes. 3 Stir in sausage and 1 teaspoon red wine vinegar and cook until liquid is thick and beans are fully tender and creamy, about 30 minutes. Season to taste with salt, black pepper, and additional red wine vinegar. Serve over rice, sprinkling with scallions and passing hot sauce separately, if desired.