Red Beans & Rice

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Soaking time: Overnight
Prep time: About 20 minutes
Cooking time: About 2 1/2 hours

Makes: 4 - 5 servings

    

Ingredients

• 1 c.       dry red kidney beans
• 5 c.       water
• 4 T.       extra virgin olive oil
• 2 c.       yellow onion, chopped
• 2 c.       diced cabbage
• 4           garlic cloves, minced
• 8 oz.     diced ham (or sausage)
• 2           bay leaves
• 1 t.       ground sage
• 2 t.       dried basil
• 2 t.       Sriracha chili sauce

    

Directions -

1. Cover beans with 5 cups water and let soak overnight.
2. Heat olive oil in a skillet. Stir fry onions, garlic and cabbage 10 minutes.
3. Add ham and stir fry 5 minutes.
4. Add everything to a slow cooker along with bay leaf, sage, basil and chili sauce.
5. Heat 2 hours on high.
6. Take out a cup of beans and partially mash them. Then add back into pot.
7. Serve over cooked rice.

Adjust the spicy level to your taste with the Sriracha chili sauce.
Add more water to make a hearty bean soup.

 

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