Ingredients:
2 Cups Cold Water
1 Cup Cooked Dried Kidney Beans
3 Cut Up Bacon Slices
1 Medium Onion Chopped
1 Medium Green Pepper Chopped
1 Cup Uncooked Long Grain Rice
1 Teaspoon Salt
Information:
Serving Size 6
244 Calories Per Serving
6 Grams Of Fat
Cooking Directions:
Bring beans to a boil in a large saucepan. Boil for 2 minutes then remove from heat cover and let stand for 1 hour. Return the beans to range. Add water to cover beans if necessary. heat to a boil. reduce heat fast to a very low simmer, cover and cook until tender. 1 to 1 1/2 hours. Drain beans reserving liquid. Cook bacon in a large skillet until crispy stir in onions and green peppers. Stir until onions are tender but still crispy. Get 2 cups of bean liquid, add bacon, onions, green peppers, bean liquid, rice and salt to beans in a 3 quart sauce pan. Heat to a boil, stirring rarely, reduce heat to simmer cover and let cook 14-15 minutes. Remove from heat fluff and let steam covered 5 minutes. Serve the dish warm with fresh garlic bread, and a glass of red wine.
