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My Red Beans and Rice Recipe – Cheap and Delicious!

I’ll admit that I miss the food in New Orleans.  So much so that I did what I rarely do – I decided to full out cook something.  😉

Crystal’s Scrumptious Red Beans and Rice

Red Beans Ingredients:

  • 1 pound dry red kidney beans – $1
  • Favorite meat for beans – ham hock, bacon, or sausage – $2 for 2 small sausage links at Kroger’s
  • 2 diced onions – $1
  • 1 seeded and diced bell pepper – $0.75
  • 3 stalks of diced celery – $0.50
  • 4 cloves of garlic (up to 1 bulb to taste) – $0.50
  • 1 tablespoon of vegetable oil – $negligible
  • 1 bay leaf optional – $negligible
  • ½ teaspoon of Cayenne pepper – $negligible
  • 1 teaspoon Chili powder – $negligible
  • 1 teaspoon Paprika – $negligible
  • ½ teaspoon rosemary – $negligible
  • 2 tablespoons of Creole seasoning – $0.50
    (I used “Kevin’s Stuff” from the New Orleans School of Cooking but Kroger’s has Zatarain’s and other options)
  • ½ teaspoon crab boil – $0.50
  • 9 cups of water – $negligible
  • Salt and pepper to taste – $negligible
  • Green onion to taste – $0.50
  • TOTAL = $7.25 for 6+ servings

Red Beans and Rice Directions

  1. Add the vegetable oil along with the diced onions, bell pepper, and celery to a 5-8 quart soup pot. Stir until the onion is translucent.
  2. Add the garlic, bay leaf, cayenne pepper, chili powder, paprika, rosemary, and the Creole seasonings and stir in for 1-2 minutes.
  3. Add the kidney beans, meat, first salt, and pepper.
  4. Immediately add water until it is about 2-3 inches above the beans. It is about 9 cups of water.
  5. Add in small amount of crab boil.
  6. Bring that mix to a boil uncovered.
  7. Stir, cover, and bring the heat down to a simmer.
  8. Stir the pot every 15-20 minutes for 2.5 hours.
  9. To make it extra creamy, take out 1.5 cups of the beans and liquid about an hour before your done, blend them into a liquid, and stir them back in.
  10. Right before serving, add salt, pepper, and green onion to taste since every meat leads to different needs.
  11. Serve with cooked rice and/or cornbread and enjoy!

Crystal's Red Beans and Rice

I’ve made this twice this week and it’s gone over well with everyone including my picky husband. Its not that much different than the meal kit delivery services we’ve signed up for. This is a conglomeration of recipes I found online and my own changes. I recreated this step by step yesterday to make sure it would taste yummy to all of you! Let me know what you think if you try it!

4 thoughts on “My Red Beans and Rice Recipe – Cheap and Delicious!”

  1. Money Beagle

    I like the idea of making it creamier by blending a portion. Of course, we are currently between blenders as ours got dropped into the sink. Sounds yummy!

  2. Dee

    It was really really good! I book marked this post so I could make it when I want a large thing to freeze in individual portions.

  3. Crystal @ BFS

    @Money Beagle, we use a Magic Bullet for quick little blending needs like this and smoothies. Way easier to clean up. 🙂

    @Dee, I’m so glad you liked them!

  4. Crystal @ BFS

    Just made this again at my in-laws and left out the Bay Leaf and Cayenne. Used crushed red pepper and ended up using way too much crab boil (like 2 teaspoons). Right on the edge of too spicy for me, but my hubby and father in-law devoured it.

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