Bacon Red Beans And Rice Recipe — An inexpensive and easy riff on the classic Cajun dish of red beans and rice is to do the makin with bacon.
Heat up a large sauce pan and dice an onion, large bell pepper and a stalk of celery. Then dice about five strips of supermarket bacon.
Render the bacon in the sauce pan and sauté the veggies in the fat. If there is not enough fat add some butter or oil.
Add the seasoning. Remember, the one who adds the rice picks the spice. Garlic powder, salt and pepper is a safe choice. Don’t forget the bacon has a lot of salt.
Stir and add two cans of beans without draining them. What kind? Small red, kidney, pink, mix them up, you’re the chef.
Give the cans a scrape, fill them with water and add that.
There should be enough liquid to cover everything. If not add more water. Bring to a boil, lower to a simmer, and let it go for an hour or two.
About 20 minutes before mealtime, rinse the rice. How much rice? It’s decision time. Do you want the dish to be smooth like Popeyes? Run it through a food process or — much, much easier — use a hand-blender to cream it in the pot. Then cook as much rice as you want separately.
If not, estimate how much liquid is left, bring it back to a boil and add an appropriate amount of rice at the ratio of one part rice to two parts liquid.
Cook until the rice is soft and liquid absorbed then ladle out.
