Follow these steps for perfect results
red kidney beans
canned, not drained
white pepper
paprika
butter
garlic powder
quick-cooking rice
water
butter
garlic salt
Pour the canned red kidney beans with their liquid into a large saucepan.
Turn the heat to medium.
Add the white pepper, paprika, butter, and garlic powder to the saucepan.
When the beans begin to boil, use a fork to mash some of them against the side of the pan.
Stir the mixture constantly to prevent burning.
Continue simmering and stirring for about 20 minutes, or until the beans reach the consistency of refried beans.
Prepare the quick-cooking rice separately, using 2 tablespoons of butter and garlic salt to season it instead of following the package directions.
To serve, pour 1/2 cup of red beans into a serving bowl.
Using an ice-cream scoop, scoop the same amount of seasoned rice on top of the beans.
Expert advice for the best results
For a richer flavor, add cooked sausage or bacon.
Adjust the amount of garlic salt to your liking.
Soaking the beans overnight can reduce cooking time, although this recipe uses canned beans.
Everything you need to know before you start
15 minutes
Yes, can be made a day ahead.
Serve in a bowl with a neat scoop of rice on top.
Serve as a side dish with fried chicken or fish.
Garnish with chopped green onions.
Crisp and refreshing.
Light-bodied white wine.
Discover the story behind this recipe
Soul Food
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