Serves 6-8 as a main dish.
Ingredients
1 lb cooked red kidney beans (or 6 cups canned beans, rinsed and drained)
1/2 cup long grain white rice
1 15-oz can petite diced tomatoes
1 10-oz can Ro*Tel, mild or hot
2 cups chicken stock or water
1/4 cup smoky BBQ sauce
1-2 Tbsp Tabasco or other hot sauce, or more to taste
Fresh black pepper, to taste
1 lb large (31-40 size) frozen shrimp, defrosted, peeled and deveined
Directions
In a large stockpot, add all ingredients except the shrimp. Bring to a boil over medium heat, then reduce heat to simmer and cook, uncovered, stirring frequently, for 10 minutes.
Taste the rice; it should be just cooked. Now, add the shrimp, and stir it way down into the beans so the heat of the beans will cook the shrimp evenly.
Continue to simmer for 3-4 minutes, until the shrimp are pink and curled.
Taste, and add more hot sauce if you like it spicy.
Serve hot, with some garlicky cooked dark leafy greens (chard, kale, collards) on the side. Or, cool completely, pack in an airtight container, and freeze.