I make this in a slow cooker and let it stew for about 6 hours because the flavors marry better that way. If you don’t have time, this can be done within 30 minutes, but it won’t be quite as savory. I usually double the recipe as well… it freezes well. Caveat, these are NOT the red beans I grew up with in New Orleans, these have a far more caribbean feel to them… you can find a very good recipe for creole Red Beans and Rice here.
I don’t care what the previous generations have said about rinsing canned beans… do it. You’ll be much happier, believe me. You won’t miss any flavor. If you want the beans to be creamy at the end of cooking, you can take some out and mash them with a fork and then stir them back in.
Red Beans and Rice (not New Orleans-Style)
Prep Time: 20 minutes
Cook Time: 30 minutes (or 6 hours for slow cooker)
Yield: 4 servings
1 can (15.5 oz.) Red Kidney Beans, drained and rinsed
1/2 cup water
2 tbsp. extra virgin olive oil
1 bell pepper diced
1 onion diced
1 small can tomato sauce (4 oz.)
1 packet Sazon Goya without Annatto (if unavailable substitute 1/8 tsp. garlic power, 1/8 tsp. cumin, 1/8 tsp. coriander and 1/8 tsp. salt)
1/8 tsp. oregano
Goya Adobo with Pepper to taste (if unavailable substitute a combination of dried oregano, black pepper, salt, turmeric and garlic power in fairly equal proportions; use to taste)
2 cups cooked long grain rice
Heat olive oil in a skillet and saute both the onion and bell pepper until the onion is carmelized.
Combine all ingredients in a slow cooker and set to the 6-hour (or equivalent) setting, or alternatively, combine all ingredients except rice in a 4-quart saucepan. Bring to boil over medium heat then simmer for 10 minutes or until it reaches desired consistency.
Serve over the cooked rice.