Red Beans and Rice is a heart-nourishing bean stew packed with herbs, spices, and salty pork. This beloved Louisiana classic is made with leftover pork bones from Sunday dinner and is traditionally served on Mondays. Surprisingly, although New Orleans has a wide variety of cuisines, red beans and rice is one of the few dishes commonly served both at home and in restaurants. It’s the basic menu for popular school lunches, special dinners, and large gatherings like Mardi Gras and the Super Bowl. Served in a skillet with hot cornbread, this dish is a crowd pleaser.
Can you make red bean rice with canned beans?
Even if you use the quick soak method, cooking dried beans takes time. To make it easier, use 4 cans of red beans or red kidney beans, drain and wash. Beans don’t take as long to cook, so omit the ham hock and use 1/2 cup diced ham or bacon instead, and add andouille sausage. Add 2 cups of chicken broth and enough water to just cover the ingredients. Simmer uncovered for about 30 minutes to let the flavors meld.
Are red beans and rice a soup?
Red beans and rice should not be thin or watery. A creamy consistency is obtained thanks to the beans. This is why it is so important to let the beans simmer uncovered for the last 30 minutes. As the starch is released from the beans, the water evaporates, creating a thick stew that completely coats a spoonful of white rice.
Can I make the red beans and rice in advance?
Just like a rich chili or a hearty stew, these beans get even better over time. So setting it one day in advance is a win-win. Allow beans to cool completely before storing in the refrigerator. This makes a great make-ahead meal for parties and potlucks. Simply reheat the beans on the stove or in a slow cooker set on low (add water if it’s too thick). Don’t forget the warm cooked rice!