1In a large skillet or Dutch oven, melt the bacon grease and butter together over medium heat.
2In a large skillet or Dutch oven, melt the bacon grease and butter together over medium heat.
3In a large skillet or Dutch oven, melt the bacon grease and butter together over medium heat.
4Once the fats are melted and shimmering, add the garlic powder, onion powder, Creole seasoning, salt, and black pepper.
5Once the fats are melted and shimmering, add the garlic powder, onion powder, Creole seasoning, salt, and black pepper.
6Once the fats are melted and shimmering, add the garlic powder, onion powder, Creole seasoning, salt, and black pepper.
7Stir constantly for about 1 minute to toast the spices and unlock their full aromatic flavor (known as "blooming").
8Stir constantly for about 1 minute to toast the spices and unlock their full aromatic flavor (known as "blooming").
9Stir constantly for about 1 minute to toast the spices and unlock their full aromatic flavor (known as "blooming").
10Pour all three cans of undrained red beans into the skillet, along with the ¼ cup of water.
11Pour all three cans of undrained red beans into the skillet, along with the ¼ cup of water.
12Pour all three cans of undrained red beans into the skillet, along with the ¼ cup of water.
13Stir everything together to combine with the bloomed spices.
14Stir everything together to combine with the bloomed spices.
15Stir everything together to combine with the bloomed spices.
16Take a potato masher or the back of a large spoon and gently mash about one-third of the beans against the side and bottom of the pan to release starches and thicken the sauce.
17Take a potato masher or the back of a large spoon and gently mash about one-third of the beans against the side and bottom of the pan to release starches and thicken the sauce.
18Take a potato masher or the back of a large spoon and gently mash about one-third of the beans against the side and bottom of the pan to release starches and thicken the sauce.
19Bring the bean mixture to a gentle simmer.
20Bring the bean mixture to a gentle simmer.
21Bring the bean mixture to a gentle simmer.
22Allow it to cook for 15-20 minutes, stirring occasionally to prevent sticking.
23Allow it to cook for 15-20 minutes, stirring occasionally to prevent sticking.
24Allow it to cook for 15-20 minutes, stirring occasionally to prevent sticking.
25Near the end of the cooking time, give it a taste and adjust the seasonings if necessary.
26Near the end of the cooking time, give it a taste and adjust the seasonings if necessary.
27Near the end of the cooking time, give it a taste and adjust the seasonings if necessary.
28Once the beans have reached your desired consistency, remove the skillet from the heat.
29Once the beans have reached your desired consistency, remove the skillet from the heat.
30Once the beans have reached your desired consistency, remove the skillet from the heat.
31Serve immediately by ladling the hot, creamy beans over bowls of warm, cooked white rice.
32Serve immediately by ladling the hot, creamy beans over bowls of warm, cooked white rice.
33Serve immediately by ladling the hot, creamy beans over bowls of warm, cooked white rice.
34For a traditional finish, garnish with freshly chopped green onions or a dash of your favorite hot sauce.
35For a traditional finish, garnish with freshly chopped green onions or a dash of your favorite hot sauce.
36For a traditional finish, garnish with freshly chopped green onions or a dash of your favorite hot sauce.
Ingredients
2 Tablespoons Bacon Grease
2 Tablespoons Bacon Grease
2 Tablespoons Bacon Grease
1 Tablespoon Salted Butter
1 Tablespoon Salted Butter
1 Tablespoon Salted Butter
1 teaspoon Garlic Powder
1 teaspoon Garlic Powder
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon Onion Powder
1 teaspoon Onion Powder
1 teaspoon Creole seasoning
1 teaspoon Creole seasoning
1 teaspoon Creole seasoning
0.5 teaspoon Salt
0.5 teaspoon Salt
0.5 teaspoon Salt
0.5 teaspoon Black Pepper
0.5 teaspoon Black Pepper
0.5 teaspoon Black Pepper
3 cans (15.5-ounce) Red Beans, undrained
3 cans (15.5-ounce) Red Beans, undrained
3 cans (15.5-ounce) Red Beans, undrained
0.25 cup Water
0.25 cup Water
0.25 cup Water
4 cups Cooked Long-grain White Rice
4 cups Cooked Long-grain White Rice
4 cups Cooked Long-grain White Rice
Equipment
large skilletDutch ovenpotato masherlarge spoon
Tips
To make it heartier, add 12-16 ounces of sliced andouille or other smoked sausage to the skillet after the fats have melted and brown it for 3-4 minutes before adding spices.
For a vegetarian/vegan version, swap bacon grease and butter for olive oil or another plant-based fat, and ensure Creole seasoning is vegan-friendly. Add ½ teaspoon of liquid smoke or smoked paprika for extra smokiness.
To incorporate more vegetables, sauté diced onion, green bell pepper, and celery in the fat until softened before adding the spices.