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Red Beans and Rice

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By Betty Crocker Kitchens
Updated Sep 20, 2016
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Simmer, don't boil, dried beans after they start cooking. Boiling beans too long can cause them to fall apart.

Red Beans and Rice

  • Prep Time 10 min
  • Total 2 hr 0 min
  • Servings 8
  • Ingredients 7
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Ingredients

  • 1 cup dried kidney beans (8 oz), sorted and rinsed*
  • 3 cups water
  • 2 oz salt pork (with rind), diced, or 3 slices bacon, cut up
  • 1 medium onion, chopped (1/2 cup)
  • 1 medium green bell pepper, chopped (1 cup)
  • 1 cup uncooked regular long-grain rice
  • 1 teaspoon salt

Instructions

  • Step 
    1
    In 3-quart saucepan, heat beans and water to boiling. Boil uncovered 2 minutes; reduce heat. Cover and simmer 1 hour to 1 hour 15 minutes or until tender (do not boil or beans will fall apart).
  • Step 
    2
    Drain beans, reserving liquid. In 10-inch skillet, cook salt pork over medium heat, stirring occasionally, until crisp. Stir in onion and bell pepper. Cook, stirring occasionally, until onion is tender.
  • Step 
    3
    Add enough water to bean liquid, if necessary, to measure 2 cups. Add bean liquid, salt pork mixture, rice and salt to beans in 3-quart saucepan. Heat to boiling, stirring once or twice; reduce heat. Cover and simmer 14 minutes (do not lift cover or stir); remove from heat. Fluff with fork. Cover and let steam 5 to 10 minutes.

Nutrition

210 Calories
4 1/2g Total Fat
7g Protein
35g Total Carbohydrate
2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
210
Calories from Fat
40
Total Fat
4 1/2g
7%
Saturated Fat
1 1/2g
8%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
360mg
15%
Potassium
300mg
8%
Total Carbohydrate
35g
12%
Dietary Fiber
4g
17%
Sugars
2g
Protein
7g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
10%
10%
Calcium
2%
2%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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