RED BEANS AND RICE
This comforting, hearty Creole dish is full of kicking flavor; it can be made vegetarian by using vegetable stock and vegan versions of Andouille, bacon, and Worcestershire sauce.
Servings Prep Time
4-6 2days
Cook Time Passive Time
75minutes 1hour
Servings Prep Time
4-6 2days
Cook Time Passive Time
75minutes 1hour
Ingredients
Instructions
  1. Heat the oil in a Dutch oven over medium heat. Add bacon. Once the bacon begins to render, add Andouille and sauté until meat begins to brown, about 5 minutes. Add onions, green pepper, celery, garlic, bay leaves and sauté until onions become translucent, about 5 more minutes.
  2. Stir in all spices and Worcestershire sauce for 30 seconds to toast. Add beans and stock; bring to a boil.
  3. Continue to cook over medium heat for 1 hour, stirring occasionally. Discard bay leaves.
  4. Serve over cooked rice. Garnish with scallions.
Recipe Notes

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Note: 1 cup dried rice yields 3 cups cooked rice; add 1 Tablespoon butter to the cooking pot for buttered rice.

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DISCLAIMER: Kevin, Lori, Abby, & Haley do not dine anonymously (this would be impossible) and we sometimes get free food (though never expected). However, we dine with the locals and we support our own. You will always get honesty in a respectful manner.