As these spicy beans bake, a wonderful, mouth-watering aroma fills the air.
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
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.
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.
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