These rice and beans are tasty! Sriracha sauce is the kicker in this, but even without it they are delicious and hearty. Piled over a mound of rice, this will satisfy six, for certain it’ll feed four hungry angler after a day on the water. Serve this up with some grilled meat, fish or maybe sauteed shrimp. While this dish can be assembled and served in under an hour, you can save even more time by prepping the ingredients at home. Cooking it in advance at home though is the best option as this is one of those dishes that tastes even better the next day. When I have time, I’ll prepare it at home several days in advance, freeze it and pack it away in the cooler. I’ll cook the rice at camp while heating the beans in a separate pot – easy.
Despite the relatively short cooking time, these beans taste as if they were stewed all day. To achieve this, I use canned beans with the juices and mash them a bit to release the starches. “Sweating” the peppers, onion and celery first over medium heat, and then adding the rest of the ingredients in phases yields complex flavors to the dish.
3 tbs olive oil
equal portions of chopped onion, pepper and celery:
1/2 onion, diced small
1/2 green pepper, diced small
1 stalk of celery, diced small
2-3 cloves garlic, chopped fine
1 tsp cumin
1 tsp italian seasoning
7 oz (half of a 14oz package) of smoked sausage, diced
14 oz can diced tomatoes with juice
2 – 14 oz cans small red beans, or whatever beans you prefer.
2 tsp Worcestershire sauce
2 tsp red wine vinegar, or to taste
1 tbs of Sriracha sauce
Salt to taste
2 tbs of butter (optional)
Cooked white rice (about ½ cup of uncooked rice per person)
Use a bean or potato masher to release the starches. Add the Worcestershire sauce, vinegar and Sriracha sauce.
Simmer for at least 30 minutes, season to taste with salt.
Alternatively, you could could cook the beans in a pressure cooker lickity-split, say, 10 minutes.