Home > Barbecue, Side Dishes > Wood City Grill’s Arkansas beans and rice

Wood City Grill’s Arkansas beans and rice

September 7, 2008 Leave a comment Go to comments

Wood City Grill’s Arkansas beans and riceCourier-Journal

1 pound dried pinto beans
½ pound smoked jowl bacon
½ cup sugar
Salt and pepper to taste
2½ cups water
1 tablespoon salt
1 cup white rice

Pick over beans. Cover with water by 2 or 3 inches, and soak for 1 hour or more. Drain and rinse beans several times. Set aside.

In a large pot, sauté the jowl bacon over medium heat until browned on all sides. Fill pot halfway with water, cover loosely and bring to a boil. When water is reduced by half, fill pot back to halfway mark and cover. When water returns to boil, add the beans. Cook over medium-high heat for 45 minutes, being careful not to let the water boil away. Add more water, 1 cup at a time if needed. Reduce heat to medium-low, and cook for another 45 minutes. Season with ½ cup sugar and salt and pepper to taste. If desired, shred the jowl bacon and add meat pieces to the beans. Discard fats.

In another pot, bring to a boil 2½ cups water and the salt. Add the rice, and cook until all water is absorbed, 20 minutes or so. Fluff rice with a fork, and let cool. Add to cooked beans, and serve.

Serves 6 to 8.

Note: I prefer brown sugar to white sugar in this recipe. I have used a combination of smoked ham hocks and jowl bacon for the regular bacon and this recipe has turned out excellent. I tend to use about 1 teaspoon of salt and 1 teaspoon of black pepper. Ignore the rice recipe – use this one instead:

1 cup long-grain white rice
1 ½ cups water
1 teaspoon salt
1 tablespoon butter

Place all the ingredients in a medium saucepan and bring to a boil uncovered on high heat. When the mixture boils, immediately reduce the heat to low. Stir the contents and cover the pot. Cook for approximately 15 minutes until all water is absorbed. Fluff rice with a fork and allow to cool. Serve topped with the cooked beans.

Categories: Barbecue, Side Dishes
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