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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