At Eureka Factory, we love our rice and beans! When we did a Frijoles Negros Instructables not long ago, someone commented that "We call it Red Beans." Maybe it's a regional thing, but we thought we'd do a pot for Red Beans & Rice to illustrate the difference, at least in our kitchen.
So here you have it- Quick and Easy Red Beans & Rice, made distinct from our Black Beans dish by virtue of:
- Red Beans
- Thyme, Rosemary, Sage (sing along!)
- Chile powder & chili peppers
Step 1: Ingredients
2 cups rice, cooked
1 15 oz can of red beans
Olive Oil - about 2 tablespoons
Apple cider vinegar - about 3 tablespoons
Onion - 1/2 cup diced
Garlic - one glove minced
Chili powder - 2 teaspoons
Salt & Pepper
Optional: Wickles, Saracha sauce, peppers
Step 2: Saute Onions and Garlic
Dice up your onion, mince your garlic and saute both together in a couple of tablespoons of olive oil, until translucent and fragrant.
Step 3: Add Beans
Add your red beans, stir and bring to a simmer.
Step 4: Add Vinegar and Spices
Add your apple cider vinegar, spices and a tablespoon of Wickles and/or other pepper choices.
Step 5: Cover and Simmer
Cover lighlty and let your beans simmer, stirring occasionally, for at least 30 minutes. Add water as needed, to get a nice thick broth.
Step 6: Serve and Enjoy!
Plate up over some rice and pair with grilled chicken and maybe some cucumber salad, and you've got a nice, pleasantly spicy summer dinner.