Red Beans and Rice

A few years ago when visiting friends in South Carolina I was introduced to Red Beans and rice as a easy dinner, well it was the way the person did it. It was delicious. Having looked at recipes since, it can involve a lot of work, and well I am just not that into beans to put so much effort into a dish.

I had been thinking about it this week so when I did the groceries yesterday I got a couple of cans of red kidney beans, some good smoked bacon. Today I did some research, yep lots of recipes using dried beans that need to be soaked overnight etc, but I found two different recipes that had parts I liked, so the below is what I created.

Note: The recipe should have a good sausage,Andouille smoked sausage or similiar..I didnt realise so its not in the dish I made but it can be added.

Sands Red beans and Rice

2 small brown onions diced
1 green bell pepper diced
4 cloves of garlic diced
2 or 3 cans red kidney beans (or similar), drained and rinsed
150 – 200g good bacon/prosciutto diced
Good smoked sausage sliced
1 cup chicken stock
Some cayenne pepper, thyme, black pepper, parsley too taste
Olive Oil

Heat oil in pan and vegetables and stir for a few minutes, add bacon and sausage continue stirring, then add the canned beans and stir mixing everything together. Add seasonings to taste and then the chicken stock. Bring to boil and then simmer for about 30 – 40 minutes, stirring occasionally, and to assist with the flavor and texture crush some of the beans against the side of the pan during the cooking time, this adds to the thickness of the mix.

Meanwhile cook up your favorite rice, I use Basmati.

To serve put some rice in the bowl and top with a generous serving of beans, and enjoy 🙂

Serves 4.

Sands Red Beans & Rice

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#redbeans #zerotohero #sundaydinner #rememberingfriends

4 thoughts on “Red Beans and Rice

  1. This looks delicious Sandra. My other half loves red kidney beans and I never use them in cooking. So I’ll give this a try this evening. I’ll let you know how it goes!


    1. Hi Aniadria, I am sure your recipe will be much more traditional than mine. As long as we both enjoy thats the important thing 🙂


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