Spicy Red Beans Over Rice

Spicy Red Beans Over Rice
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As these spicy beans bake, a wonderful, mouth-watering aroma fills the air.
8:20
Prep Time
10:50
Total Time
8 servings

Ingredients

2 cups
dried red beans
2 medium (2 cups)
onions, chopped
1 (14.5-ounce) can
whole tomatoes
1 (10 3/4-ounce) can
chicken broth
2 slices
bacon, cut into 1/2-inch pieces
2
bay leaves
1 teaspoon
dried thyme leaves
1/2 teaspoon
salt
1/4 teaspoon
ground red pepper (cayenne)
1 tablespoon
Worcestershire sauce
1/2 teaspoon
finely chopped fresh garlic
4 cups
hot cooked long grain rice

Directions

  1. Place beans and enough water to cover in 4-quart saucepan; soak overnight. (If needed, add more water to cover beans.) Cook beans over high heat until water comes to a full boil. Reduce heat to medium; continue cooking 30-45 minutes or until beans are tender. Drain beans.
  2. Heat oven to 350°F. Combine beans and all remaining ingredients except cooked rice in 2-quart casserole. Bake, stirring occasionally, 2-3 hours or until sauce is slightly thickened. Remove bay leaves. Serve over hot cooked rice.

Recipe Tips

Nutrition Facts (1 serving)

Calories
300
Cholesterol
0mg
Carbohydrates
57g
Protein
15g
Fat
2g
Sodium
400mg
Dietary Fiber
3g

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