Receta Easy Red Beans and Rice
For some reason, beans don’t make it to our dinner table very often. Although they’re high in fiber and a healthy alternative to meat, they’re just not on my radar. Our good friends, Felix and Bruce, host us for dinner on a regular basis. Felix, a first-generation Cuban-American and an awesome cook, makes black beans every week and serves them to us on a regular basis. Each time we eat them, I’m reminded that I need to put beans into our dinner rotation.
So this week I did just that and set my radar on red beans and rice. If you read my blog regularly, you know that I have ties to south Louisiana and its creole and Cajun food. In addition to visiting relatives there, I went to college in south Mississippi and spent a great deal of time in New Orleans. Believe me when I say I’ve eaten many bowls of this classic Louisiana creole dish in my life.
So rather than spending more than two hours preparing this dish with dried beans, you can make this recipe in about 45 minutes and have a delicious weeknight supper.
Easy Red Beans and Rice
Ingredients
- 3 strips bacon, chopped
- 1 tablespoon extra virgin olive oil
- 2 cups chopped onion
- 2 cups chopped celery
- 2 cups chopped green bell pepper
- 4 large cloves garlic, minced
- 4 15-ounce cans red kidney beans, drained and rinsed
- 2 14.5-ounce can diced tomatoes
- 2 cups chicken stock, plus additional if needed
- 1 pound turkey andouille sausage, sliced on the diagonal
- 1 tablespoon smoked paprika
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 2 bay leaves
- 1 1/2 teaspoons salt
- 1/2 teaspoon cayenne pepper
- 2 cups uncooked rice
- 2 scallions, sliced
Instructions
1. Brown bacon in a large Dutch oven or soup pot over medium high heat. Add olive oil, onion, celery, bell pepper, and garlic. Saute for 5 minutes or until onions are translucent.
2. Add kidney beans, tomatoes, chicken stock, sausage, paprika, oregano, thyme, bay leaves, salt, and cayenne pepper. Bring to a boil, reduce heat, cover and simmer for 30 minutes, stirring occasionally. If beans get too dry, add additional chicken stock.
3. While beans are cooking, measure 3 1/2 cups of water and pour into medium pan. Add rice and bring to a boil. Reduce heat, cover, and simmer for about 12 minutes or until all water is absorbed. Remove from heat and keep cover on pan for 5 minutes.
4. Spoon rice into serving bowls and top with beans. Garnish with scallions and serve immediately.2.5
http://www.southernboydishes.com/2014/10/24/easy-red-beans-and-rice/
I grew up in small town Mississippi eating traditional southern fare.A lifelong foodie, I started cooking and experimenting with food at a very young age. I started Southern Boy Dishes as a creative outlet and a way to share my love of food.
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