Main Dish – Creole
Red Beans and Rice (New Orleans)
Ingredients
- ½ lb lean salt pork
- 1 clove garlic, finely minced
- 1 can red kidney beans (1 lb 5 oz), drained
- 3 cup cooked rice
- minced parsley
- salt and pepper
Method
- Cut the pork into a small dice and fry until crisp. Remove the pork from the skillet and pour off about half the fat.
- Add the garlic to the fat in the skillet; cook until golden.
- Add the beans, rice, parsley and salt and pepper to taste. Heat thoroughly.
- Serve topped with the bits of browned pork.
Notes
From a newspaper feature by Jenny Reed, "New Orleans dishes for Mardi Gras" (1984). Serves 4. (A different Red Beans & Rice from the casserole collection is also in Vera's cards.)
Original card
The recipe above was transcribed from this scan of Vera’s original card.