Simple Red Beans & Rice
A cherished comfort food classic from the South, this Red Beans and Rice recipe is rich, hearty, and brimming with flavor.
Ingredients
- 2 tbsp Bacon Grease
- 1 tbsp Salted Butter
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Creole Seasoning
- ½ tsp Salt
- ½ tsp Black Pepper
- 3 can Red Beans (15.5 oz), Undrained
- ¼ cup Water
- 4 cup Cooked Long-grain White Rice
Instructions
- In a large skillet or Dutch oven, melt the bacon grease and butter together over medium heat. Once the fats are melted and shimmering, add the garlic powder, onion powder, Creole seasoning, salt, and black pepper. Stir constantly for about 1 minute. This step, known as "blooming," toasts the spices and unlocks their full aromatic flavor.
- Pour all three cans of undrained red beans into the skillet, along with the ¼ cup of water. Stir everything together to combine with the bloomed spices. Take a potato masher or the back of a large spoon and gently mash about one-third of the beans against the side and bottom of the pan. This technique is crucial for releasing the starches from the beans, which naturally thickens the sauce and creates a velvety, creamy texture while leaving plenty of whole beans for bite.
- Bring the bean mixture to a gentle simmer. Allow it to cook for 15-20 minutes, stirring occasionally to prevent sticking. As it simmers, the sauce will reduce slightly and become thicker and creamier. Near the end of the cooking time, give it a taste and adjust the seasonings if necessary.
- Once the beans have reached your desired consistency, remove the skillet from the heat. Serve immediately by ladling the hot, creamy beans over bowls of warm, cooked white rice. For a traditional finish, garnish with freshly chopped green onions or a dash of your favorite hot sauce.
Notes
Variations and Add-Ins
- Add Smoked Sausage: For a heartier, more traditional version, add 12-16 ounces of sliced andouille or other smoked sausage to the skillet after the fats have melted. Brown the sausage for 3-4 minutes before adding the spices.
- Make it Vegetarian/Vegan: Swap the bacon grease and butter for olive oil or another plant-based fat. Ensure your Creole seasoning is vegan-friendly. For extra smokiness, you can add a ½ teaspoon of liquid smoke or smoked paprika.
- Add More Veggies: To incorporate more vegetables, sauté diced onion, green bell pepper, and celery (the "holy trinity" in Creole cooking) in the fat until softened before adding the spices.
Tried this recipe?Let us know how it was!