Red Beans and Rice - Weeknight Recipe
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 4 slices bacon, diced
- 1 bunch fresh parsley, finely chopped
- 1 (16 ounce) package smoked sausage, sliced
- 3 (15 ounce) cans red beans, rinsed
- 2⁄3 cup Worcestershire sauce
- 1 large onion, chopped (yellow or white)
- 2 garlic cloves, smashed
- 1 cup chicken stock
- 4 cups rice, cooked
directions
-
PREP STEP:
- Just think, small piles of stuff, don't worry about being perfect, ultimately this all ends up in one pot and imperfect is still delicious and beautiful too!
- Pile one: Dice the bacon.
- Pile two: Finely chop the parsley.
- Pile three: Slice smoked sausage.
- Pile four: Rough chop onion.
- Pile five: Smash garlic.
- Colander 1: Drain and rinse canned beans.
-
You are now ready to cook:
- In a dutch oven or deep skillet with a lid, toss in the bacon. Fry until crispy. (I use home grown bacon, so there is not a lot of fat. If you have more fat than needed to sauté your onion, you can remove the extra and toss it (or give it to the dog).).
- If you haven't started your rice yet, start it now. This timing will typically ensure everything is done at the same time.
- Sauté onion and garlic with cooked bacon. When onions are translucent, toss in the fresh parsley. It wilts quickly, so be ready to toss everything else in at this step.
- Add sausage, Worcestershire sauce, beans, chicken stock. Put lid on pan and simmer (not boil) at least 15 minutes or until the rice is done.
- Serve over plain white rice.
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Reviews
-
Way too much Worcestershire sauce. (And I love Worcestershire) It also needs some more herbs and cajun seasoning to complete the package. If I were to make again I would double the chicken broth, try the herbs/seasonings, and try starting out with a Tbls. of Worcestershire sauce and slowly add more according to my taste.
RECIPE SUBMITTED BY
My grandfather was a chef. My mom was a country girl from Bakersfield, CA. I grew up loving to cook. My cooking reflects that. My cooking also reflects that whole I have a full-time job and a family, but love to eat home made foods. I have developed lots of recipes that can be done in the kitchen in about 30-45 minutes, some of that being 'let it simmer' time. I regularly pick an area of cooking that I have never tried and work on that for a time. I have done that with yeast breads, pie crusts, etc. My next job to tackle is preserving.