This is one of those weeknight dinners I can throw together on-the-fly and play around with, which is my favorite kind of recipe. I always have most of the ingredients on-hand, it’s forgiving and it’s a great base for lots of fun variations, so you can totally get kinky with it, switch up the peppers, add in whatever veggies you have laying around, drizzle in your favorite hot sauce.
This is my typical red beans and rice: smoky, hearty and just a wee little baby-sized kick. I’m not a fan of hot-pepper-induced runny nose while I’m trying to eat. I’d rather be fully capable of actually tasting my food. So if you love some major heat, just add extra hot sauce, or toss in some chopped jalapeño, seeds ‘n’ all.
I have a few simple secrets to making an exceptionally insane red beans and rice:
1…use the highest quality bacon and sausage (I swear by Niman Ranch).
2…always saute the onion, peppers and garlic in the bacon/sausage drippings.
3…use fire-roasted tomatoes (I love Muir Glen brand).
4…top the finished product with crisp, salty roasted okra when you dish up the servings.
Next. level. shit.
Prep Time | 10 minutes |
Cook Time | 30 minutes |
Servings |
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Ingredients
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