Monday, April 13, 2015

NEW RECIPE: Red Beans and Rice

© Constantine William Spyrou
To a college student, some of the best food is made on a really cheap budget. Red beans and rice, a classic Cajun dish, follows that tradition. It uses very cheap ingredients throughout, and makes a hearty meal that can last for several days or even feed a crowd of people! This particular recipe fed 15 people comfortably, and is one that I'm keeping in my recipe book for when I need it! 

Recipe serves 15 people.


3 cans kidney beans, with liquid
1 can chopped tomatoes
1 small can tomato paste
4 cups vegetable stock/water
Salt and pepper to season
1 medium onion, chopped
2 cloves of garlic
1 teaspoon cayenne pepper
1 1/2 tablespoons paprika
1/4 cup white vinegar
3 bay leaves
4 cups uncooked rice
1 tablespoon avocado oil (or vegetable oil)


1) Place the oil in a pot on medium-high heat and add in the garlic, bay leaves, onion, and salt and pepper to taste. Let the onions soften, taking about 2-3 minutes.

2) Add in the paprika and cayenne pepper, and stir until well mixed.

3) Make a hole in the center of the pot for the tomato paste to cook down in for 30 seconds, then stir into the onions.

4) Deglaze the pot with the vinegar, then add in the cans of beans and tomatoes. Bring up to a boil, and simmer for 30 minutes.

5) Cook the rice in a rice cooker, making sure to season it. Serve with the beans.

Again, this is a very simple yet effective recipe for any situation to cook in bulk, but to also impress!

I hope you enjoyed this recipe! Let me know what you think and what you would change. If you make it at home, let me know how it turns out! Enjoy! =) 

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