Simple Red Beans & Rice
Directions
- 1In a large skillet or Dutch oven, melt the bacon grease and butter together over medium heat.
- 2Once the fats are melted and shimmering, add the garlic powder, onion powder, Creole seasoning, salt, and black pepper.
- 3Stir constantly for about 1 minute to toast the spices and unlock their full aromatic flavor (known as "blooming").
- 4Pour all three cans of undrained red beans into the skillet, along with the ¼ cup of water.
- 5Stir everything together to combine with the bloomed spices.
- 6Take 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.
- 7Bring the bean mixture to a gentle simmer.
- 8Allow it to cook for 15-20 minutes, stirring occasionally to prevent sticking.
- 9Near the end of the cooking time, give it a taste and adjust the seasonings if necessary.
- 10Once the beans have reached your desired consistency, remove the skillet from the heat.
- 11Serve immediately by ladling the hot, creamy beans over bowls of warm, cooked white rice.
- 12For a traditional finish, garnish with freshly chopped green onions or a dash of your favorite hot sauce.
Ingredients
- 2 Tablespoons Bacon Grease
- 1 Tablespoon Salted Butter
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Creole seasoning
- 0.5 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 3 cans (15.5-ounce) Red Beans, undrained
- 0.25 cup Water
- 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.
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