Red Beans + Rice

This is one of those weeknight dinners I can throw together on-the-fly and play around with, which is my favorite kind of recipe. I always have most of the ingredients on-hand, it’s forgiving and it’s a great base for lots of fun variations, so you can totally get kinky with it, switch up the peppers, add in whatever veggies you have laying around, drizzle in your favorite hot sauce. 

This is my typical red beans and rice: smoky, hearty and just a wee little baby-sized kick. I’m not a fan of hot-pepper-induced runny nose while I’m trying to eat. I’d rather be fully capable of actually tasting my food. So if you love some major heat, just add extra hot sauce, or toss in some chopped jalapeño, seeds ‘n’ all.

I have a few simple secrets to making an exceptionally insane red beans and rice:

1…use the highest quality bacon and sausage (I swear by Niman Ranch).

2…always saute the onion, peppers and garlic in the bacon/sausage drippings.

3…use fire-roasted tomatoes (I love Muir Glen brand).

4…top the finished product with crisp, salty roasted okra when you dish up the servings.

Next. level. shit.

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Red Beans + Rice

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Courses

Dinner

Prep Time

10 minutes

Cook Time

30 minutes

Servings

MetricUS Imperial

Ingredients

• 3 slices uncured applewood smoked bacon cut into lardons
• 2 links uncured apple gouda sausage cut into thin rounds
• 1 large onion diced
• 2 red bell peppers diced
• 4 cloves garlic minced
• 2 cans kidney beans drained and rinsed
• 1 can fire-roasted diced tomatoes 15 oz
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 tsp louisiana hot sauce
• 2 cups cooked brown rice
• roasted okra for topping

Courses Dinner Prep Time 10 minutes Cook Time 30 minutes Servings MetricUS Imperial Ingredients 3 slices uncured applewood smoked bacon cut into lardons 2 links uncured apple gouda sausage cut into thin rounds 1 large onion diced 2 red bell peppers diced 4 cloves garlic minced 2 cans kidney beans drained and rinsed 1 can fire-roasted diced tomatoes 15 oz 1 tbsp chili powder 1 tsp cumin 1 tsp smoked paprika 1 tsp garlic powder 1 tsp onion powder 1 tsp sea salt 1/2 tsp black pepper 1 tsp louisiana hot sauce 2 cups cooked brown rice roasted okra for topping

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Instructions

1. In a large frying pan, over medium heat, cook the bacon lardons and the sausage rounds, stirring every minute or so, until golden and fully cooked. With a slotted spoon, remove the bacon and sausage from the pan and set aside.
2. Drain all but a couple tbsp of the bacon fat from the pan, then return the pan to the heat and add the onion and bell pepper, stirring often for a few minutes, until light golden.
3. Add the garlic, stir and let cook for a minute or so, just until fragrant.
4. Stir in the kidney beans, tomatoes, chili powder, cumin, smoked paprika, garlic powder, onion powder, sea salt, pepper and hot sauce, reduce heat to low and let cook for 20 minutes or so.
5. Stir in the rice, bacon and sausage, and let cook for another 5ish minutes.
6. To serve, scoop some beans and rice into a bowl and top with roasted okra.