This month’s recipe is from our very own Kitchen staff at Becky Gates’s Children’s Center and is our main cook, Mrs. Edwinna’s, favorite meal to prepare! Be sure to read this month’s center spotlight to hear more about our kitchen staff.

Ingredients

• 1 pound dry kidney beans
• ¼ cup olive oil
• 1 large onion chopped
• 1 bell pepper chopped
• 2 tablespoons minced garlic
• 2 stalks celery chopped
• 6 cups water
• 1 tablespoon smoked paprika
• 1 tablespoon Cajun seasoning
• 2 bay leaves
• 2 tablespoons liquid smoke
• 2 tablespoons Worcestershire Sauce
• 1 tablespoon sugar

Instructions

1. Rinse beans and then soak in a large pot of water overnight.
2. In skillet heat oil and cook bell pepper, onion, garlic, and celery for 3 to 4 minutes.
3. Rinse beans and transfer to large pot with 6 cups water, stir in vegetables and seasonings. Bring to boil, reduce heat and simmer for 2 ½ hours.
4. Uncover after 2 ½ hours and continue to simmer for additional 30 minutes.
5. Meanwhile, prepare rice in a saucepan, bring water and rice to a boil. Reduce heat, cover and simmer for 20 minutes.
6. Serve beans over steamed rice.