Red Bean and Rice Mix
Posted: Wed Nov 04, 2009 5:55 pm
Red Bean and Rice Mix
1/4 cup chopped dehydrated parsley
1 teaspoon crushed dried oregano
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon chili powder
2 bay leaves
1 cup dark red kidney beans*
3/4 cup light red kidney beans*
1 package (2.5 to 3 ounces) diced cooked shelf stable Bacon*
1 cup parboiled rice
*To fit larger package of Bacon, reduce beans to 1 1/2 cups total and onions to 1/3 cup.
1. Combine parsley, oregano, red pepper flakes, black pepper and chili powder into a small boil; stir well. Pour into 1-quart wide-mouth jar with tight-fitting lid. Pack down well. Add bay leaves, beans and onions. Pack down lightly. Place bacon package in jar and pack down. Place rice in small ziplock bag. Force air from bag before sealing.
2. Cover top of with fabric. Attach gift tag with raffia or ribbon.
Makes one 1-quart jar
Recipe for gift tag;
1 jar Red Beans and Rice Mix
1 tablespoon canola, or other oil of your choice.
1 green bell pepper, cored, seeded and chopped
1 celery rib, trimmed and chopped
2 cloves garlic, minced
4 cups chicken broth*
4 cups water
8 ounces cooked chorizo, andouille or kielbasa sausage cut in 1/2 inch slices (optional)
1 teaspoon salt, or to taste
*Or substitute water for broth.
1. Remove bags from jar; set aside.
2. Heat oil in 5-quart Dutch oven over medium-high heat until hot. Add bell pepper, celery and garlic. Cook and stir 5 minutes. Add bacon and remaining contents of jar. Cook and stir 1 minute.
3. Stir in broth and water; bring to a boil. Reduce heat to low. Cover Dutch oven, leaving lid slightly ajar. Simmer 1 1/2 hours.
4. When beans are tender, stir in chorizo and rice from bag (or continue simmering over low heat until beans are tender. Cover Dutch over. Simmer 30 minutes or until rice is tender. Season with salt, as desired. Remove from heat. Cover and let stand 10 minutes until mixture thickens slightly (mixture will be soupy). Refrigerate leftovers.
Makes 6 servings.
1/4 cup chopped dehydrated parsley
1 teaspoon crushed dried oregano
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon chili powder
2 bay leaves
1 cup dark red kidney beans*
3/4 cup light red kidney beans*
1 package (2.5 to 3 ounces) diced cooked shelf stable Bacon*
1 cup parboiled rice
*To fit larger package of Bacon, reduce beans to 1 1/2 cups total and onions to 1/3 cup.
1. Combine parsley, oregano, red pepper flakes, black pepper and chili powder into a small boil; stir well. Pour into 1-quart wide-mouth jar with tight-fitting lid. Pack down well. Add bay leaves, beans and onions. Pack down lightly. Place bacon package in jar and pack down. Place rice in small ziplock bag. Force air from bag before sealing.
2. Cover top of with fabric. Attach gift tag with raffia or ribbon.
Makes one 1-quart jar
Recipe for gift tag;
1 jar Red Beans and Rice Mix
1 tablespoon canola, or other oil of your choice.
1 green bell pepper, cored, seeded and chopped
1 celery rib, trimmed and chopped
2 cloves garlic, minced
4 cups chicken broth*
4 cups water
8 ounces cooked chorizo, andouille or kielbasa sausage cut in 1/2 inch slices (optional)
1 teaspoon salt, or to taste
*Or substitute water for broth.
1. Remove bags from jar; set aside.
2. Heat oil in 5-quart Dutch oven over medium-high heat until hot. Add bell pepper, celery and garlic. Cook and stir 5 minutes. Add bacon and remaining contents of jar. Cook and stir 1 minute.
3. Stir in broth and water; bring to a boil. Reduce heat to low. Cover Dutch oven, leaving lid slightly ajar. Simmer 1 1/2 hours.
4. When beans are tender, stir in chorizo and rice from bag (or continue simmering over low heat until beans are tender. Cover Dutch over. Simmer 30 minutes or until rice is tender. Season with salt, as desired. Remove from heat. Cover and let stand 10 minutes until mixture thickens slightly (mixture will be soupy). Refrigerate leftovers.
Makes 6 servings.