Grammy's Kitchen · Red Beans and Rice · Red Beans and Rice
One of 31 red beans and rice recipes we measured
28 cooks on www.thecountrycook.net rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 31.
| this recipe | typical | |
|---|---|---|
| liquid | 8% | 162% |
| fat | 2% | 2% |
| protein add | 182% | 133% |
| vegetables and beans | 0% | 23% |
| aromatics | 1% | 21% |
| salt | 0% | 0% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 28 g | 2 Tablespoons bacon grease ((butter can be used)) |
| 14 g | 1 Tablespoon salted butter |
| 3 g | 1 teaspoon garlic powder |
| 3 g | 1 teaspoon onion powder |
| 1 teaspoon creole seasoning | |
| 3 g | 1/2 teaspoon salt |
| 1 g | 1/2 teaspoon black pepper |
| 1318 g | 3 (15.5 ounce) cans red beans (undrained ) |
| 59 g | 1/4 cup water |
| 740 g | 4 cups cooked long grain white rice, (to serve) |
Method: 6 steps, published by www.thecountrycook.net — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“In the vernacular of the South, "these red beans and rice were proper." One has savored red beans and rice from Breaux Bridge to Buras and this recipe is good as it gets. For lagniappe, the recipe is both economical and quick. Well done!” — a cook, 5.0★
“Super simple and easy. I diced up 2.5 links of andouille sausage and sauteed it in the bacon grease and seasonings (and added a wee bit more of the creole seasoning). So good!” — a cook, 5.0★