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Red beans and rice recipe

January 28, 2008

This is most certainly not your Louisiana red beans and rice. This was made by my Nana growing up and sometimes when she would stay with us I would get so excited that I would eat it 3 meals a day!
So here goes.
Red Beans and Rice – Serves 6
2 cups dried red kidney beans, soaked overnight then drained
1/2 cup packed brown sugar (I use light)
2/3 cup ketchup
2 tablespoons prepared mustard
1/2 medium onion finely chopped
4 slices salt pork or 1/8 pound fatback

Throw all in crockpot and cover with water then cook on low for 6 to 8 hours or until beans done to your liking. If you leave the pork unsliced, then you can easily fish it out when the food is done cooking. Otherwise, you might want to chop it up into small bits prior to putting it in the crockpot. Thicken the cooking water with flour, corn starch, xanthan gum or guar gum after cooked. Serve with rice or rice sticks (Asian rice noodles).

Be aware that only Lundberg brand organic rice is corn free. So make sure that you check your sources!

This recipe is gluten, dairy, soy, egg, corn and nut free.

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