Red Beans and Rice (Printer-Friendly)
Classic southern comfort with red beans, creole spices, and rice; easy, filling, and ready in under 30 minutes.
# What You'll Need:
→ Beans Mixture
01 -
2 tablespoons bacon grease or unsalted butter
02 -
2 tablespoons salted butter
03 -
1 teaspoon garlic powder
04 -
1 teaspoon onion powder
05 -
2 teaspoons creole seasoning
06 -
0.5 teaspoon fine sea salt, or to taste
07 -
0.5 teaspoon freshly ground black pepper, or to taste
08 -
2 cans (approx. 425g each) red kidney beans, undrained
09 -
120 millilitres water, or low-sodium vegetable or chicken broth
→ To Serve
10 -
600 grams cooked long grain white rice
# Steps to Follow:
01 -
Melt bacon grease and salted butter together in a large skillet over medium heat. Add garlic powder, onion powder, creole seasoning, salt, and black pepper. Stir continuously for 1 minute to bloom the spices.
02 -
Pour undrained red kidney beans and water into the skillet. Mix thoroughly to evenly combine the seasonings with the beans and liquid.
03 -
Use a potato masher to mash a portion of the beans, creating a balance of creamy and whole bean texture. Bring mixture to a gentle simmer.
04 -
Simmer for 15–20 minutes, stirring regularly and scraping the bottom of the pan to prevent sticking, until the mixture has thickened slightly and flavours are developed. Adjust seasoning to taste, as needed.
05 -
Spoon the thickened beans over freshly cooked long grain white rice. Serve immediately for best texture and flavour.
# Extra Suggestions:
01 -
For the most authentic result, avoid draining the canned beans as the liquid helps naturally thicken the mixture.
02 -
Red beans and rice can be refrigerated for up to 5 days or frozen up to 3 months; reheat gently with a splash of water or broth, stirring often.
03 -
Customise the seasoning and heat level by adding cayenne, chipotle, or hot sauce if desired.
04 -
For additional protein, stir in sliced andouille or smoked sausage after mashing the beans.