How to Make Red Beans and Rice

Red beans and rice is a one dish meal that you can prepare and cook within an hour. It is very simple to throw together and experiment with if you desire. A traditional red beans and rice meal is an excellent source of carbohydrates, sodium, potassium, protein and fibre. You can season or serve it with some hot pepper sauce or sausages for a richer flavour.

Prep time: 15 min
Coo time: 45 min
Total time: 1 hr
Yield: 6 servings

Ingredients:
Onion (peeled): 1 (medium)
Green pepper: ½
Celery ribs: 2
Garlic cloves: 3
Water: 2 tablespoons
Red beans (drained and well-rinsed): 3 (15-ounce) cans
Fire-roasted tomatoes: 1 (15-ounce) can
Thyme: 1 teaspoon
Oregano: 1 teaspoon
Smoked paprika: 1 teaspoon
Salt (optional or to taste): 1 teaspoon
Freshly ground black pepper: ½ teaspoon
Red (cayenne) pepper (to taste): 1 teaspoon
Hot sauce: 2 teaspoons, plus more to serve
Smoked salt (optional): to taste
White rice (uncooked): 1 cup

Instructions

  • 1

    First of all, rinse the white rice and set it aside to drain well.

  • 2

    Bring a medium saucepan of water to boil and add in the drained uncooked rice.

  • 3

    Sprinkle with some salt to taste and stir for few seconds to dissolve it.

  • 4

    Set the stove’s heat to medium range, cover the pot and let the rice cook for 18 to 20 minutes or until the water is absorbed and the rice is tender.

  • 5

    Remove from heat and set the cooked white rice aside, keeping the pot covered.

  • 6

    Now place a large non-stick pot over medium heat and let it warm up properly.

  • 7

    Take advantage of the available time and chop the vegetables (onion, green pepper, celery ribs, and garlic cloves), using a food processor.

  • 8

    Add the chopped onion to the warm pot. Let them cook a little.

  • 9

    Then, stir in the chopped green pepper, celery ribs, and garlic.

  • 10

    Top the vegetable mixture with 2 tablespoons of water and cook for 6 to 10 minutes or until soft, stirring occasionally.

  • 11

    In the mean time, place half of the drained red beans and tomatoes in the food processor and seal it. Now process them at medium speed until the red beans are coarsely chopped- just short of a puree.

  • 12

    Once the vegetable mixture is tender, add in the blended beans-tomato mixture.

  • 13

    Top the mixture with the remaining whole beans and fire-roasted tomatoes.

  • 14

    Add in thyme and oregano. Mix the added ingredients with the puree, using a wooden spoon.

  • 15

    Dust the bean mixture with smoked paprika, salt, freshly ground black pepper and red cayenne pepper.

  • 16

    Drizzle 2 teaspoons of hot sauce over the mixture and mix well.

  • 17

    Now cover the pot tightly, reduce stove’s heat to low range, and cook it for at least 25 to 30 minutes. Make sure you stir the mixture after every 5 to 10 minutes and pour in water as needed, in order to keep the red beans moist, but not soupy.

  • 18

    Remove the pot from the heat and sprinkle the mixture with smoked salt.

  • 19

    Stir the mixture until the salt dissolves completely.

  • 20

    Your red bean mixture is ready; serve over the previously boiled warm white rice, and enjoy!

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