Red Beans & Rice
From DetroitTokyo 13 years ago
- 30min to make
- Serves 4
My mother is from New Orleans and my grandparents would always serve Red Beans & Rice on Mondays when we went to visit. This was my first time making them and they turned out great.
Ingredients
rice
- 2 cups chicken stock shopping list
- 1 cup rice (white Basmati) shopping list
beans
- 2 16oz cans red (kidney beans), drained shopping list
- 1 small white onion, chopped shopping list
- 1 clove garlic, chopped shopping list
- 1/4 lb cooked ham, cut into small cubes shopping list
- 1 tsp oregano shopping list
- 1 tsp thyme shopping list
- red pepper flakes to taste shopping list
- 2 tbsp olive oil or butter (I used bacon drippings) shopping list
- 1 cup shredded cheese (sharp white cheddar) shopping list
- **Note: This can be made in a vegetarian version easily. Just leave out the ham and sub vegetable stock or water for the chicken stock. shopping list
How to make it
Rice
- Bring chicken stock to a boil. Add rice, give a quick stir and then cover and reduce heat to low. Cook for about 20 minutes or until most of the moisture is absorbed. Fluff rice with a fork and return cover.
Beans
- In a large saute pan, heat oil/butter/grease over low-medium heat. Add onions and cook for about 10 minutes, or until soft.
- Add ham and stir well. Allow to cook for about 2 minutes.
- Add garlic, stir and cook for another 2 minutes.
- Add beans, thyme, oregano, red pepper flakes and stir well. Cover and turn heat to low (simmer) just until heated through, about 5 minutes.
- To serve, spoon rice into bowl, spoon beans over top, add shredded cheese and a dash of hot sauce of your choice if you like. Enjoy!
- *Serve with grilled andouille sausage for the full experience :-)
The Rating
Reviewed by 1 people-
Great recipe! Throw in some smoked sausage and you could sell it in New Orleans. LOL
donman
in Hammond loved it
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" It was excellent "