Red Beans and Rice
Hi friends, I apologize for the delay in posting the recipe for my Red Beans and Rice. I have to tell you that we have been enjoying unseasonably warm weather here in Tennessee. And between all of the rain we have had and the quarantine I just had to spend some time outside.
I originally thought of Red Beans and Rice as a great way to utilize items in your pantry. And some real comfort food from New Orleans is a great idea as we navigate this unique experience of working from home, kids out of school, quarantine, etc. that we are all experiencing right now. I know it is best for each of us to shop grocery stores less often, buy more staple items, and be more creative with what we have on hand. And I hope that you are enjoying the Facebook live videos we are doing. It is not as polished at my normal YouTube videos but I sure do enjoy seeing your name pop up we you join in. And I hope that you feel like it is something to look forward to during the week.
When I give you a list of ingredients like you see below. I want you to feel free to substitute whatever you need to. Especially during this time of sickness and food trial. I really don’t know how else to say that. I heard on the radio the other day that we are not in a food shortage, but I know we each have probably been to the grocery recently looking for a particular item and not been able to find it. With that in mind, please use what you have. It will taste great. If you are unsure please message me and I will try and help.
Red Beans
Ingredients
- 2 15.5 oz cans red beans rinsed & drained
- 4 slices applewood smoked bacon diced
- ½ medium onion chopped
- 2 cloves garlic minced
- Optional aromatics:
- ¼ cup chopped bell pepper
- ¼ cup chopped celery
- 1 bay leaf
- 1 cup chicken stock add more as necessary for consistency
- 1-2 tsp Cajun seasoning
- Or add
- ¼ tsp salt
- ½ tsp cayenne pepper
- 3-4 turns of fresh black pepper
- 1 tsp thyme
Instructions
- In a medium sauce pan over medium high heat cook bacon until crispy. Then remove to a small plate.
- Add diced onion to the Bacon fat in the pan and cook 3-4 minutes. If you have bell pepper and celery add them with the onion. Then add minced Garlic.
- Next add the red beans, Cajun Seasoning, bay leaf, and Chicken Stock.
- Bring this to a simmer and allow to cook for at least 30 minutes. This will allow your rice time to cook in the oven.
- Taste and adjust for salt.
- You can mash ¼ of you beans if you would like a creamier consistency.
