Nunzie’s Red Beans and Rice Recipe

Nunzie’s the seasoning product is no longer available, but here's the recipe using fresh ingredients.

Inspect 1 lb dry kidney beans, removing any foreign matter and bad beans.

Rinse, then soak overnight in 8 cups water.

The next morning, drain and discard all the water.

Place the drained beans in a 4-quart slow-cooker, and add:

• 1 large onion, chopped
• 1 bell pepper, chopped
• 3 ribs of celery, chopped
• 2 Tbsp minced garlic, or to taste
• 2½ tsp salt
• 1 tsp thyme
• ½ tsp oregano
• ¼ tsp cayenne pepper
• ¼ tsp black pepper
• ¼ tsp cumin
• 1 Tbsp olive oil
• 1 whole bay leaf

Add enough water to just barely cover everything. Cover and cook on high, stirring now and then, for 6 to 8 hours, or until the beans reach the desired consistency.

Start cooking 2 cups of rice (or 3 rice-cooker cups) nearer the time you intend to serve the beans. The exact time will depend on the type of rice you use and the cooking method.

Before serving, remove the bay leaf and add (to the beans, not to the rice):

• 1 Tbsp lemon juice or vinegar

Makes about 8 cups.

Serve 1 cup of beans over ½ cup of cooked rice.