(Almost) Perfect Red Beans & Rice

Rice and Beans in a Saucepan

If you’re from the south or know anybody from the South, you know that the staple to any meal in the South is a good pot of red beans and rice. If you can cook a great tasting plate of red beans and rice then you’re automatically added to the “he/she’s alright with me” column. If your red beans and rice is a little suspect or bad tasting, then, well…try again, lol. Here’s a recipe that won’t fail you:

1 tablespoon olive oil
2 large cloves garlic, lightly crushed with the side of a knife blade and minced
1 large red onion, diced
1 stalk celery, diced
1 green bell pepper, stem and seeds removed and small diced
2 (1-pound) cans red kidney beans
1 teaspoon onion powder
1 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon hot sauce
2 1/2 cups chicken stock
1 cup white rice
1 tablespoon butter
1 tablespoon minced fresh cilantro leaves

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Heat olive oil over medium-high heat in a large saucepan. Saute’ garlic, onion, celery, and bell pepper until tender. Stir in kidney beans, onion powder, salt, pepper, and hot sauce.