Grammy's Kitchen · Red Beans and Rice · Red Beans and Rice
One of 31 red beans and rice recipes we measured
from www.culinaryhill.com
2 cooks on www.culinaryhill.com 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 | 192% | 162% |
| fat | 5% | 2% |
| protein add | 235% | 133% |
| vegetables and beans | 103% | 23% |
| aromatics | 28% | 21% |
| salt | 2% | 0% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 1 pound Andouille sausages (or smoked sausage, cut into 1/2-inch slices (see note 1)) |
| 150 g | 1 medium onion (peeled and chopped) |
| 120 g | 1 green bell pepper (stemmed, seeded, and chopped) |
| 3 g | 1 clove garlic (minced) |
| 850 g | 2 (15-ounce) cans kidney beans (drained (see note 2)) |
| 454 g | 1 (16-ounce) can whole tomatoes (undrained, chopped) |
| 1 g | 1/2 teaspoon dried oregano |
| Salt and freshly ground black pepper | |
| 27 g | 2 tablespoons vegetable oil |
| 555 g | 3 cups long-grain white rice |
| 1065 g | 4 1/2 cups water |
| 9 g | 1 1/2 teaspoon salt |
| hot sauce (for serving) |
Method: 5 steps, published by www.culinaryhill.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Delicious!” — a cook, 5.0★