2 (15-ounce) cans red kidney beans, drained and rinsed
2 cups long-grain white rice
Kosher Salt
2 to 3 teaspoons cider vinegar or white vinegar
Ground black pepper
Instructions
1. In a large, heavy saucepan over medium, heat the oil.
Add the onion, celery, pepper and ham and sauté until the vegetables are tender and the meat is starting to turn golden, about 7 minutes.
2. Add the garlic, chili powder, cumin and thyme, then cook for an additional 2 minutes.
Increase the heat to medium-high, then add the wine and stir to deglaze the pan. Stir until the wine bubbles and mostly evaporates, about 1 minute.
3. Add the chicken broth and kidney beans, bring to a simmer, then lower the heat, cover and simmer for 30 minutes.
Meanwhile, cook the rice according to package directions.
4. Once the beans are done, stir in 2 teaspoons of the vinegar. Taste and season with salt, pepper, and additional vinegar, if needed.
Spoon the rice into serving bowls then top with beans.
Originally Submitted
2/17/2015
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