- This dish is suitable for strictly vegetarians.
- Red beans and rice is an old traditional meal, known for being cooked on Mondays which was the “wash day” of the week. Women used to place bean pot on fire and go to river to wash most of the morning.
- It Originates from Louisiana, US who spread this home dish all over America with spices, such as thyme, cayenne pepper, and bay leaf.
- Meats such as sausage are also frequently used in the dish.
- 1 Cup, AbuKass rice-cooked
- 2 Cups Cold Water
- 1 Cup Cooked Dried Beans
- Onion, Chopped
- Green Pepper, Chopped
- 1 Tbsp. Salt
- Bay leaves (optional)
- In a large pot, heat water and bring beans to boil then reduce heat to very low and cook until tender. Drain beans and reserve liquid.
- Cook onions in a large skillet until crispy add in green peppers. Stir until mixture is tender but still crispy. Get 2 cups of bean broth; add onions, green peppers, bean, rice and salt. Heat to boil, then reduce heat and let cook 15 minutes.
- Pour mixture over cooked rice.
- You can soak beans for 8 hours or overnight, then cook.
Serve dish warm with fresh garlic bread, garnish with green onions.