Red Beans & Rice

From Eating Well

INGREDIENTS

• 4 1/3 cups water, divided
• 1 1/2 cups brown basmati rice
• 1/2 teaspoon salt
• 1 tablespoon extra-virgin olive oil
• 1 cup diced onion
• 2 teaspoons minced garlic
• 2 15-ounce cans red kidney beans, or pink beans, rinsed
• 6 ounces sliced Canadian bacon, chopped
• 1/2 cup chopped celery, plus 1 tablespoon finely chopped celery leaves
• 1/2 cup diced green bell pepper
• 1/4-1/2 teaspoon ground chipotle pepper, (see Note) or cayenne pepper
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PREPARATION

1. Combine 3 1/3 cups water, rice and salt in a large saucepan. Bring to a simmer; reduce heat to low, cover and cook until all the water has been absorbed, about 45 minutes.
2. About 10 minutes before the rice is ready, heat oil in a large skillet over medium-high heat. Add onion and garlic and cook, stirring, until the onion is lightly colored and tender, about 3 minutes.
3. Place 1 cup beans in a small bowl and mash with a fork. Add the mashed and whole beans, the remaining 1 cup water, Canadian bacon, celery, celery leaves, bell pepper and ground chipotle (or cayenne) to taste to the pan. Simmer, stirring occasionally, until the liquid has thickened into a gravy and the vegetables are crisp-tender, about 6 minutes. Serve in shallow bowls, spooned over the rice.