Louisiana Red Beans and Rice
|Water/Vegetable cooking liquid||8 Cup (128 tbs)|
|Dried red kidney beans||1 Pound, rinsed and sorted (2 Cup)|
|Garlic cloves||4 Large|
|Chopped onion||1 Cup (16 tbs)|
|Bacon bits||1⁄4 Cup (4 tbs)|
|Black pepper||To Taste|
|Cooked brown rice||2 Cup (32 tbs)|
In a heavy bottomed kettle soak beans in 5 cups water overnight.
Add another 3 cups water and the remaining ingredients, except salt.
Simmer beans slowly 3 to 4 hours or until beans are very tender and a thick sauce has formed.
Add salt to taste in the last 20 minutes of cooking.