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 all the water.

Place the beans in a 4-quart slow-cooker with enough fresh water to cover the beans, and set to high.

Chop:

• 1 large onion
• 1 bell pepper
• 3 ribs of celery

Add all the above ingredients to a 4-quart slow-cooker, along with:

• 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.

Before serving, remove the bay leaf and add:

• 1 Tbsp lemon juice or vinegar

Makes about 8 cups.

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