Red Beans & Rice Mix Recipe

Quart Bag 1

1 bay leaf

1 tablespoon dried parsley flakes

1 tablespoon dried minced onion

2 teaspoons seasoned salt

1 teaspoon ground cumin

1 teaspoon sugar

1/2 teaspoon celery seed

1/2 teaspoon dried minced garlic

1/4 teaspoon cayenne pepper

1/4 teaspoon crushed red pepper flakes

Quart Bag 2

2 cups dried kidney beans

Quart Bag 3

1 cup uncooked rice

½ teaspoon salt (in snack bag)

Place Bags 1, 2, & 3 in a Gallon Bag & include directions

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Directions

• Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour.
• Return beans to pan; add seasoning mix, 2 ½ cups water. Bring to a boil. Reduce heat; cover and simmer for 1 ½ – 2 hours or until beans are tender.
• Remove bay leaf.
• Meanwhile, combine rice, salt and 2 cups water in a saucepan. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until liquid is absorbed. Remove from the heat; let stand for 5 minutes. Spoon into bowls; top with bean mixture.
• Yield: 4-6 servings.