red beans and rice
Diana Trabanco prepared this recipe for our January 2014 meeting.
prep time
cook time
method
Saute
yield
Ingredients
- 1 cup uncooked brown rice
- 15 ounces can red kidney beans, drained and rinsed
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 2 ounces ham steak, precooked and cut into cubes
- 1 medium onion, chopped
- 1 stalk celery, chopped
- 2 cloves garlic, minced
- 8 ounces beer or 1 cup chicken broth (i use beer)
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 5 or 6 - drops worchestershire sauce
- - a few drops of hot sauce (optional)
How To Make red beans and rice
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Step 1Prepare 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.
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Step 2Deglaze 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.
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Step 3Add 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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