Red Beans & Rice – A small batch

May 10, 2011 at 8:58 pm Leave a comment


A Creole dish traditionally made on Mondays from Sunday-dinner leftovers of pork, smoked sausage, or ham, when the woman of the house was busy with laundry. Since I used bacon in my recipe, it’s not considered authentic, but it’s easier than dealing with a ham hock and still quite tasty.

3-4 slices bacon, diced
1  15 ounce can small red beans, reserve liquid
1 rib celery, chopped
1 garlic clove, minced
1/2 an onion, chopped
1/2 a bell pepper, chopped
1/2 teaspoon garlic powder
1/4 teaspoon red pepper
1 teaspoon brown sugar
1/2 teaspoon oregano
salt and pepper
rice, cooked

Fry bacon until crispy, remove from pan, leaving the bacon fat
sauté onion, celery, and bell pepper in bacon fat until softened
add garlic, garlic powder, salt, pepper, red pepper, oregano, and sugar
add beans with liquid and cooked bacon, cover and bring up to a boil, simmer for 20 minutes

Using a potato masher or bottom of a glass, mash beans to desired consistency, adding more liquid if necessary and cook for an additional 10 minutes

Add more water if necessary, adjust the seasoning, and serve with rice

For a vegetarian version, omit the bacon, saute the veggies in your favorite oil, and add liquid smoke to taste.


Entry filed under: Cajun & Creole, For One or Two, Main Course, Popular Ethnic Dishes, Sides & Salads. Tags: .

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