RED BEANS AND WILD RICE
  • 1 pound dried Red Beans
  • 3 tablespoons
  • Vegetable Oil
  • 1½ cups chopped Onions
  • 1 cup chopped Green Bell Peppers
  • 1 cup Chopped Celery
  • 2 tablespoons minced Garlic
  • 1 cup peeled, cored, seeded and chopped Tomatoes
  • 1 teaspoon Dried Oregano
  • ½ teaspoon Dried Thyme
  • 3 Bay Leaves
  • 1 teaspoon Paprika
  • ½ teaspoon Cayenne
  • ½ teaspoon Ground Cumin
  • ¼ cup Vinegar
  • 1 teaspoon Tabasco (or to taste)
  • Red Pepper Flakes to taste
  • Salt and Pepper to taste
  • 1½ cups Chieftain®'s Premium Wild Rice

 

Soak, rinse and cook beans according to package directions. Heat oil in a heavy sauté pan over medium heat. When hot, add onions, bell pepper, celery and garlic and sauté for 3 minutes or until vegetables begin to soften. Stir in tomatoes, herbs, spices and vinegar. Cook for about 15 minutes or until vegetables are tender. Scrape into beans. Add Tabasco, red pepper flakes, salt and pepper. Place beans over medium heat and cook for 10 minutes or until heated through. Cook wild rice according to package directions. When cooked, place in a deep serving bowl and pour beans over top.