Basic red beans and rice recipes are ubiquitous in many cuisines for a reason: kidney beans soak up a ton of flavor and, when served over rice, will keep you full for hours. While some cooks use ham or sausage, this Puerto Rican-inspired meal uses bacon lardons.
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2 ounces thick-cut bacon, chopped
1/2 cup white onion, diced
1 tablespoon adobo seasoning
16 ounces tomato sauce
1 15.5-ounce can red kidney beans, drained and rinsed
1 cup low-sodium chicken broth
5 cups cooked rice
How to Make It
In a medium saucepan, cook the bacon over moderate heat, until browned, about five minutes. Add the onion and adobo seasoning and sauté for five minutes, until the onions are just beginning to brown. Add the tomato sauce, beans and broth and cover. Simmer for 20 minutes. Season with salt and pepper and serve over white rice.
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