Red Beans and Rice

Red Beans and Rice

Lisa Phillips

What’s cooking at Blue Skye Mercantile? Red Beans and Rice! With the Roasted Chili Olive Oil and Nicolai Amende’s Hot Sauce, you’ll definitely be getting some heat with this recipe. Fight the frigid temps and stop in for these ingredients today!

Red Beans and Rice

¼ lb bacon, roughly chopped

¼ cup roasted chili olive oil

1 medium yellow onion, diced

2 stalks celery, diced

1 bay leaf

1 tbsp paprika

1 tbsp Nicolai Amende Chili Lime Hot Sauce

1 ½ lbs dried red kidney beans, soaked overnight

2 qt. chicken stock

½ tbsp sea salt

2 tsp sugar

1 bunch scallions

Cooked rice (Recipe Below)

Place a heavy Dutch oven on stovetop over medium heat. Add bacon and olive oil. Cook, stirring often until fat drippings are rendered, 3-5 minutes. Add onion, bell pepper and celery. Cook, stirring often until onion is translucent but not too broken down, 3-5 minutes. Add bay leaf, paprika and hot sauce. Drain and rinse beans, and add to pot. Pour in chicken stock, covering beans. Increase heat to high and bring mixture to a boil, skimming off and discarding foam from the surface. Reduce heat to low, cover and stir occasionally to break beans apart. Remove and discard bay leaf. Stir in salt and sugar and, if desired, more hot sauce. Serve beans over rice. Garnish with scallions.

Rice Recipe

¼ cup Persian Lime Olive Oil

1 large yellow onion, diced

¼ cup butter, softened

1 bay leaf

1 tsp sea salt

2 cups uncooked jasmine rice

3 cups chicken broth

Heat oil in saucepan over medium-high heat. Add onion, butter, bay leaf and salt. Cook, stirring often until onions are soft and translucent, about 6 minutes. Add rice and stir well. Stir in chicken broth and bring to mixture to a boil. Reduce heat to low, cover and simmer 15 minutes. Remove pan from heat and let stand, cover for 5 minutes. Fluff rice with a fork.

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