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Red Beans and Rice

My daughter's favorite since she started on solid food, I usually pair with Asian-style short-grained rice cooked a little firm. While usually a side, the high protein content of the beans and the carbs in the rice can easily make it a full meal.


  • 1 lb dried small red beans (alternatively 3x16oz cans, including liquid)
  • Water to cover beans
  • 1/2 tsp onion powder
  • 1/2 tsp garlic salt
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1 packet Goya ham concentrate (optional)
  • 1 Tbs bacon drippings (optional)
  • Tabasco sauce to taste
  • Rice


  1. Add beans to saucepan and cover with water. Simmer for about one hour.
  2. Remove about 1/3 of the beans from the water and set aside.
  3. Add remaining beans and their liquid to a food processor or blender. Add the remaining ingredients save for the rice.
  4. Blend briefly until mostly liquid. Add the beans you set aside and VERY briefly blend once more, leaving larger chunks.
  5. Add the mixture to a crock pot and simmer for ~2-3 hours.
  6. Serve over rice.