Prep 10 mins
Cook 30 mins
This is my Aunt Dainty's specialty! When we lived together, we had this just about every Sunday, but when I finally got out on my own, I craved our Sunday staple so bad! When I asked for the recipe, she said she wasn't even sure how she made it, but I was determined to try it until I felt it was right. This is what I came up with:
- 3⁄4 cup white rice (this makes about 2 cups cooked)
- 1 tablespoon olive oil
- 1 bay leaf
- 1 small onion, chopped fine
- 8 ounces red kidney beans
- 2 tablespoons barbecue sauce
- 1 tablespoon ketchup
- 1⁄2 teaspoon creole seasoning
- salt (to taste)
- 1 1⁄2 cups water
- Put rice, water, and olive oil into a medium-sized pot (uncovered) and bring to a boil.
- Once rice is boiling, bring down the temperature to medium-low heat and keep the rice at a low boil. Once water is at a low boil, cover and cook for about 20 minutes until water is almost completely absorbed.
- Add in 8 oz of canned of kidney beans, bay leaf, barbeque sauce, ketchup, onion, creole seasoning, and salt (to taste).
- Stir and let cook until rice is tender, then serve.
- *** Tastes great with a pot roast or another type of roast that would produce a brown gravy to pour over the rice.