Red Beans and Rice

Club Recipes


Diana Trabanco prepared this recipe for our January 2014 meeting.


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  • 1 c
    uncooked brown rice
  • 15 oz
    can red kidney beans, drained and rinsed
  • 1 Tbsp
  • 1 Tbsp
    vegetable oil
  • 2 oz
    ham steak, precooked and cut into cubes
  • 1 medium
    onion, chopped
  • 1 stalk(s)
    celery, chopped
  • 2 clove
    garlic, minced
  • 8 oz
    beer or 1 cup chicken broth (i use beer)
  • 1 tsp
    ground cumin
  • 1 tsp
    sweet paprika
  • 5 or 6
    drops worchestershire sauce
  • ·
    a few drops of hot sauce (optional)

How to Make Red Beans and Rice


  1. Prepare rice according to package directions. While rice is cooking, put a deep skillet over medium high heat. Add oil and butter and sauté meat for 2 minutes, stirring frequently. Add onion, garlic and celery. Cook 5 minutes, stirring frequently.
  2. Deglaze pan by adding beer or broth - scrape up all stuff on the bottom of the pan. Add red beans - allow liquid to reduce by half.
  3. Add cumin, paprika, Worcestershire sauce and hot sauce. Add cooked rice to pot and coat evenly with pan juices. You can add salt and pepper to taste if you choose, but I do not.

Printable Recipe Card

About Red Beans and Rice

Course/Dish: Rice Sides
Main Ingredient: Beans/Legumes
Regional Style: American

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