Sunday, April 21, 2013

2904. PERFUMED ADZUKI BEANS and RICE with BOURBON and BACON

serves 4-5 


1/2 cup dried adzuki beans, rinsed, picked over, soaked in water overnight 
3 strips thick, uncured, applewood smoked bacon 
1 cup rice, rinsed 
2 tablespoons good bourbon
3 cups water 
1-2 tablespoon agave nectar (start with 1 tablespoon and add more to taste) 
pinch of salt, to taste

In the morning after soaking overnight, discard any beans that are floating. Drain water. If you are not going to cook right away, cover container with plastic wrap and refrigerate until ready to use.

Slice bacon in half, lengthwise, and then chop into small pieces. Add bacon to cold saucepan or Dutch oven and turn heat to medium. Cook bacon until fat is rendered and pieces are crisp and golden. Transfer cooked bacon to a small bowl and set aside. Drain off all but one tablespoon of grease.

Add beans to pan, stir, and then add rice. Stir to coat in bacon drippings. Add bourbon, stir and cook, about a minute, until most of the liquid has evaporated. Add water, bring mixture to a simmer, and cover pan, lowering heat. Cook until liquid is absorbed and beans and rice are tender, about 30-35 minutes.

Fluff mixture with a fork.

Add 1 tablespoon of agave, reserved bacon pieces, and mix into beans and rice. Add additional agave if necessary. Add salt to taste. Serve hot or warm.


bacon recipe courtesy of: (member), Food52, March 21, 2011

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