![]() With buttery red kidney beans and creamy coconut rice it will always be a favorite in my household! Traditional preparations cook the beans from dry and prepare the coconut milk from scratch, but with a couple easy and pantry friendly substitutions you have a recipe that equally delights with very little effort. Do not rush the time to simmer.These Jamaican red beans and rice are so delicious. It’s during this time that the rich creamy gravy develops and all of the flavors and spices meld together. Once you’ve made the recipe, make sure you simmer it, stirring occasionally, for at least 60 minutes.No need to soak beans overnight, just open the cans and use them right away. Secondly is because it makes the preparation much quicker. The first reason is that they are what you call shelf-stable which means they last a long time in the pantry and are one of those ingredients that you can keep on hand and use them whenever you’d like. I prefer to use canned beans for a couple of reasons.After it’s been simmering for 15 minutes, taste it, if you think it needs more spice, then add the second teaspoon. If you are unsure about how spicy this recipe is, I recommend that you start with only 1 teaspoon of the Creole seasoning.The liquid that beans are packed in is full of sodium and will definitely change the flavor of your recipe. Make sure you fully rinse the canned beans with water in a strainer. Traditionally this dish is served with a side of cornbread and sweet iced tea. Other stories say that ham and sausage were usual meats for Sunday dinner and a pot of red beans was a great way to use up leftover meats. Some stories say that Mondays were washing day and the ladies could put on a large pot of beans and tend to the laundry all day rather than fussing over dinner. Tradition is that red beans and rice is served on Mondays in the south. This is a traditional southern one-pot meal. What’s the tradition around Cajun red beans and rice? While beans are cooking prepare the rice per the package instructions.Bring to a boil, reduce heat to low, and simmer on low for 60 minutes.Add chicken stock (use just enough to cover the entire mixture).Add the can of fire-roasted diced tomatoes.Add andouille sausage and ham and cook for another 5 minutes stirring 2-3 times while cooking.Add onions, green pepper, celery, salt, and pepper to the olive oil and sweat for 4 minutes.In a large stock or soup pot, heat olive oil on medium-high heat for 1 minute.Pull out 1/3 of the beans and mash them with a potato peeler and set them aside until ready for use.Dice onions, green pepper, and celery into small pieces and set aside until ready for use.Dice the andouille sausage and the ham steak into small cubes and set aside until ready for use.Cajun Seasoning– I used Tony Chachere’s Original Creole Seasoning for this recipe.I use dark red canned kidney beans for this recipe. Red Beans or Kidney Beans – Red Beans are small red beans that are very similar to kidney beans.The name “holy trinity” simply means a combination of three ingredients that can be vegetables or spices. The Holy Trinity of Cajun cooking– equal parts of chopped onion, celery, and bell pepper.Andouille Sausage – a spicy smoked pork sausage that is infused with spices, onions, and peppers.This is serious food that comes from the heart!.After that, add everything to the soup pot and let it simmer. The toughest part about making it is chopping the veggies, sausage, and ham. Heads up – there are a lot of ingredients in this recipe, but they are all readily available at most grocery stores.It’s a freezer-friendly dish so you might just want to make a double batch.It’s a hearty one-pot dish that is as good as a leftover meal as it is when you first make it.You get all of the flavors without spending all of the time. The preparation of the beans creates an amazingly creamy and rich gravy. I have transformed the traditional slow-cooked version into a convenient weeknight recipe by using canned beans.
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