When the cool autumn weather rolls around, it's time for me to break out some of our favourite simmering-all-day-in-a-big-pot recipes. And this stove top red beans and rice recipe is a winner. It gets top points from all of us for flavour, nutrition, and cost. Most of all, it's easy to make.
While I like to cook on our wood stove, I usually start my soup, stew, or rice and bean recipes (I have several different versions) on our propane stove top. Once the dish reaches a boil, I carry the stock pot or cast iron dutch oven to the wood stove. Because why pay extra for propane when we're running the wood stove for heat anyways? Then it can bubble along merrily for several hours until we're ready to eat. As with most of the recipes I use, my stove top red beans and rice recipe is pretty forgiving. You can substitute in all kinds of ingredients.
Since I'm always trying to save money and reduce our waste, I'm constantly on the lookout for recipes to make meals from leftovers. So if I have a small portion of baked beans, black beans, steak, or even a half pound of ground beef or chicken, I'll throw it in. And if not, the recipe is good enough to stand on its own.
Stove Top Red Beans and Rice Recipe
- 1 ½ onions, red or yellow, diced
- 2 cloves of garlic, crushed
- 4 large peppers, any combination of red, yellow, orange, and green, diced
- 1 ½ cups of chicken broth or beef broth
- 2 28 cans of diced tomatoes, plain or stewed
- 2 ½ cups of fresh or frozen corn
- 3 cans of red beans with liquid
- 3 tsp chilli powder
- ¾ tsp turmeric
- ¼ tsp cayenne pepper
- 1 cup brown rice
- Saute onion and garlic in olive oil in a large stockpot on medium-low heat.
- Add diced peppers and stir three to four minutes.
- Increase heat to medium-high.
- Add all remaining ingredients EXCEPT brown rice.
- Stir uncovered until bean mixture comes to a gentle boil.
- Turn heat down to low and simmer, covered, for at least two hours.
- Alternatively, simmer in a slow cooker on low or on a wood stove for four hours.
- Serve over brown rice.
Stove Rice and Red Beans Recipe Additions and Substitutions
Some of the additions and substitutions I use in this recipe include:
- add up to 1 cup of shredded cooked chicken, ground beef or steak
- reduce tomatoes to 1 ½ cans and peppers to 3 and add 1 cup of leftover salsa
- added 1 tsp diced jalapeno peppers
- used 1 can diced tomatoes and 2 cups chopped fresh tomatoes
- substituted 1 ½ cups dried beans (black, red, or any combination) and increased the chicken stock to 1 full carton or 2 ¼ cups
- replaced red beans with black beans
- used diced butternut squash instead of corn
- increased chilli powder to 4 teaspoons (but our littlest kids found it too spicy)
- occasionally I"ll add 1 ½ teaspoons of oregano just for a flavour change
I usually serve rice and beans with plenty of shredded cheddar or Monterey Jack cheese, sour cream, fresh avocado slices, fresh cilantro and hot green chilli sauce or lime sauce. Experiment with different hot and sweet sauces and garnishes to create your own family favourite comfort meal.
This post is part of the Homestead Blog Hop #208!
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