Red Beans and Rice

A one dish meal of red kidney beans flavored with bacon and peppers served over rice.

My husband's job requires him to travel frequently.  This leaves me home alone for 2 weeks to a month at a time.  I love being alone.  I'm very introverted, I enjoy time by myself more than I enjoy being around a lot of people.  I love my husband but it's nice to live alone for a little bit.  When it's just me I like to cook big meals that will last a whole week, and I like to have everything in one dish.  I make a lot of chillies and stews where I can have my proteins and vegetables all together and just reheat a big pot of it for dinner every night (for a week).  My husband is away for the month of August so I will be sharing someone dish meals.  I hope you enjoy them.

Red Beans and Rice

Ingredients:

1 cup dry red kidney beans, soaked overnight
3 strips bacon
2 red bell peppers, diced
2 jalapenos, diced
2 small onions, diced
2 cups tomato puree
1 14 oz can chicken broth
1/2 tsp thyme
1/2 tsp oregano
cayenne pepper to taste
salt and pepper to taste

Cut the bacon into small pieces and fry in a large pot over medium heat (do not drain).  Once bacon is cooked add the peppers and onions (you can dice them by hand but I was lazy and blitzed them in my food processor which made them a very fine dice) and cook until tender.

Add the pre-soaked and drained beans then the tomato puree, chicken broth, thyme and oregano.  Allow to come to a boil and lower heat to simmer.  Cover the pot and simmer until beans are tender.  This can take up to 3 hours (you could also make in a slow cooker and cook on low all day, or use canned beans for quicker cooking).  Once beans are tender add salt, pepper and cayenne to taste.

Serve over white rice.  Makes 5-6 servings.

Enjoy.