Ingredients Jump to Instructions ↓

  1. 1 1/8 cups dry red beans or dry red kidney beans (1/2 lb.)

  2. 1/2 cup chopped onion

  3. 2 cloves garlic, minced

  4. 1 bay leaf

  5. 3/4 tsp. salt

  6. 1/2 tsp. fennel seed, crushed

  7. 1/4 to 1/2 tsp. ground red pepper

  8. 3 cups water

  9. 2 cups hot cooked rice Rinse beans. In a large saucepan combine beans and the

  10. 3 cups water. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand 1 hour. (Or, soak by placing beans and the 3 cups water in a bowl. Cover and set in a cool place for 6 to 8 hours or overnight.) Drain beans in a colander and rinse. Return beans to the saucepan. Stir in onion, garlic, bay leaf, salt, fennel seed, red pepper, and 3 cups fresh water. Bring to boiling; reduce heat. Cover and simmer about 2 1/2 hours or till beans are tender, adding more water, if necessary, and stirring occasionally.

Instructions Jump to Ingredients ↑

  1. Uncover and simmer, stirring occasionally, for 15 to 20 minutes more or till a thick gravy forms. Discard bay leaf. Serve over rice.


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