A bunch of you asked for the recipe for the red beans and rice that Matt made for us the other night. It was delicious and definitely worth recreating, so I asked Matt for a general idea of the recipe he used. He said he used a bunch of different red beans and rice recipes online as inspiration to come up with his own variation (which was simpler than most of the online ones since we used canned beans and no ham hock). Here it is — enjoy!
Simple Red Beans and Rice
makes about 4 or 5 servings
- 2 Stalks Celery
- 2 Bell Peppers (we used yellow, but any color works)
- 1 White Onion
- 3 cloves of garlic
- Olive oil
- 6 C Water
- 2 Cans of Red Kidney Beans (drained/rinsed)
- 2 TSP Paprika
- 1 TBSP parsley
- 1 TBSP oregano
- 2 TSP Garlic Powder
- 2 to 3 bay leaves*
- 5-6 turns of fresh crushed Pepper
- 2-3 hefty splashes Tabasco
- 3 Andouille Sausages (optional)
- 1 C brown rice (uncooked)
- Salt to taste
1) Chop celery, pepper, and onion and mince garlic. In a large pan, sautÃ© it all in a drizzle of olive oil for about 5 minutes. Set pan aside.
2) Bring the 6 cups of water to a boil in a large pot and then dump in beans (drained/rinsed) and cooked veggies. Mix with spices and Tabasco and let simmer forever. (2-3 hours depending on how "saucy" you want the sauce… I reduced it almost all the way down, but wish I left it slightly watery-er… it will thicken as it cools).
3) 30 minutes before beans are ready cut up sausage (if using) and sear with pan you used earlier for the veggies. Dump meat in beans/veg mix and let it flavorize for another 20 min. Cook up rice per instructions on box/bag.
4) When rice is ready, serve beans on top of a bed of rice. Hot sauce/salt to taste. Enjoy with a bottle of red wine, if desired.
*Note: be sure to fish out the bay leaves before you serve! You do NOT want to eat them. They should be really easy to fish out — ours were.
I recommend packing up the leftovers for lunch the next day!