Sunday, June 7, 2009

Red Beans and Rice with Beef

One of my family's favorite dinners is also one of the easiest to make. I think Red Beans and Rice is traditionally made with ham or just a little bit of ground beef as a flavoring. My family requested more meat, so this is how I make it.

The quantities and proportions are flexible.

Red Beans and Rice with Beef

Ground beef (1 pound to 1-1/2 pounds)
Onions (about 2 small or 1 large, chopped)
Rice (2 cups, uncooked)
Kidney beans (2 15-ounce cans, drained and rinsed)
Salt and pepper to taste
Water (enough to cook the rice--I used about 4-1/4 cups)

In a large heavy pan, brown the ground beef. Drain fat, if desired. Add onion and cook a few minutes. Add rice and stir in for a minute. Add kidney beans, salt and pepper, and enough water to cook the rice.

Bring to a boil, then cover. Cook over medium-low heat until rice is tender and most of the liquid is absorbed.

We add hot pepper sauce at the table. This dish is good with cornbread or tortilla chips.

For more recipes, visit Recipe Swap Monday, Mouthwatering Monday, Tasty Tuesday, and Tempt My Tummy Tuesday.

11 comments :

  1. We love red beans and rice but we use sausage.
    That sounds yummy! Thanks for sharing and playing along.

    ReplyDelete
  2. I think my teenage son would appreciate this hardy meal!

    ReplyDelete
  3. Gorgeous card - and I love your blog background! Have a wonderful week!

    ReplyDelete
  4. I bet this is good with cornbread. Yum!

    ReplyDelete
  5. Sounds yummy. My husband would love it. Thanks!

    ReplyDelete
  6. Oh this sounds good.. has all the components we love!!!

    ReplyDelete
  7. I adore red beans and rice! Thanks so much for sharing your recipe with us!!

    ReplyDelete
  8. I love all in one pot type meals, yum.

    ReplyDelete
  9. This looks so simple and tasty, I am bookmarking it for later!

    ReplyDelete
  10. Thanks for the simple and easy recipe. We had a premixed packaged red beans and rice for dinner, last night. I thought, I can make this on my own next time. Now, with your recipe, I can!Thanks for sharing your TMTT recipe and linking up.

    ReplyDelete

I love to hear what you're thinking, so thank you for leaving a comment!

Spammers are unwelcome here, and spam comments will be deleted.

ShareThis