Tuesday, February 18, 2014

Red Beans and Rice

Red Beans and Rice

This is a very popular dish in Puerto Rico, Cuba and Jamaica. Smoked pork sautéed with onions, red bell peppers and garlic in a smoky seasoned broth with red beans. Served over cooked white rice. A hearty meal that I serve with some crusty bread to soak up the smoky broth...yum! I've been making this for many years. Always a favorite in my house!

Red Beans and Rice
Red Beans & Rice

2 Tbls. olive oil
1 lb. canned red beans
5 cups water
2lbs. smoked pork butt portion with bone
1 large onion-chopped
1 red bell pepper-chopped
2 large cloves of garlic-minced
1 tsp. liquid smoke flavoring
1/4 c butter
salt & pepper to taste
4 cups cooked rice

In a large soup pot, on medium heat, saute onion, bell pepper, smoked pork, and garlic in olive oil, until onions are tender.

Add beans and water. Cover and simmer on low heat for about 1 1/2 hours.

Remove smoked pork and cut meat off of the bone. Discard bone.
 Add meat back to the pot.

Add salt, pepper, liquid smoke and butter. Taste and adjust seasoning. If you want a thicker broth, make a cornstarch(1 tbls.) and cold water(1/4 cup) slurry and add it to the pot. Stir until thickened.

Serve over cooked rice with bread for dunking!
Serves 8


  1. this dish looks yummy! Love the beans!

  2. Such a simple but timeless meal! Thanks so much for posting.

    1. And thank you for checking it out and commenting! That is always appreciated! =D


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