To make the red beans:
1 quart red kidney beans
2 cups diced onion
1 cup diced red bell pepper
1 cup diced green pepper
1/4 cup diced jalapeño
2 cups diced andoullie
2 cups chopped cooked bacon
salt, pepper, ground cumin to taste
Simmer the kidney beans in water for a few hours, until they are soft but still intact. While the beans are cooking, combine the rest of the ingredients in another pot over low heat and stir with some bacon fat (1/2 cup) until the beans are ready (45min-1hour).
Now, combine the two and cook over low heat for another hour.
Always remember to season last. Salt will stop the beans from cooking. If you season too early, they will not soften.
Remove from heat and refrigerate over night.
The beans will hold well in the refrigerator for up to 10 days.
To make the rice:
2 cups brown, organic rice (or another type of rice of your choosing)
3 cups water
First, rinse the rice in a strainer under cool water.
Wash it for about 2 minutes. Then put it in a pan that can be covered tightly.
Add an equal amount of water, plus ½ of that amount, and bring it to a boil. Cover and turn the heat to low. Leave the lid on for at least 20 minutes.
Check the rice, but don’t stir it. Instead, tip the pan. If the water is gone, put the lid back on and turn the heat off after 5 more minutes. If the water is still there, repeat until it’s gone. Don’t remove the cover for 10 more minutes. Keep it warm
on the back of the stove until service (10-15 minutes).
Reheat the beans and plate with rice. Serve with braised pork, grilled salmon, or some poached eggs.
I like fresh green herbs to garnish, such as cilantro, parsley or oregano.