By Victoria Hart Glavin of Tiny New York Kitchen
In keeping with the Mardi Gras theme here is a super easy Red Beans & Rice recipe. You can either use canned beans or dried beans (soaked and cooked).
- 1 Tablespoon Olive Oil
- 2 Minced Garlic Cloves
- 1 Diced Red Onion
- 1 Diced Celery Stalk
- 1 Diced Green or Red Bell Pepper
- 1 Pound Cooked Red Kidney Beans (2 Cans)
- 1 Teaspoon Onion Powder
- 1 Teaspoon Kosher Salt
- 1/2 Teaspoon Freshly Ground Pepper
- 2 Tablespoon Hot Sauce
- 2 1/2 Cups Chicken Stock
- 1 Cup White Rice
- 2 Tablespoons Unsalted Butter
In a large-size saucepan heat olive oil over a medium-high heat. Add garlic, onions, celery, and bell pepper and sauté for 5 minutes until tender. Add kidney beans, onion powder, kosher salt, pepper, and hot sauce. Stir until combined. Turn heat to low and simmer while cooking rice. To cook rice add chicken stock to a medium-size saucepan. Bring to a boil. Stir in rice and butter. Return to a boil. Turn heat to low and cover with lid. Cook for 20 to 25 minutes. Do not remove lid. Remove from heat and let stand for 5 minutes. Gently add rice to beans and stir to combine. Transfer to serving bowl and serve warm. Serves 6
Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.