Louisiana-Style Bacony Red Beans & Rice
with Scallions
Our chefs brought classic Louisiana flavors to this Black History Month-inspired play on red beans and rice. You'll simmer hearty red beans with bell pepper, scallions, tomato, cumin, and our Cajun Spice Blend until tender, then pile it all over fluffy white rice and finish with a sprinkle of crispy bacon and scallion greens.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 tablespoon
Flour
(Contains Wheat)
1 tablespoon
Cajun Spice Blend
1 teaspoon
Celery Salt
1 tablespoon
Fry Seasoning
1 unit
Green Bell Pepper
1 unit
Tomato Paste
2 unit
Scallions
1 unit
Kidney Beans
¾ cup
White Rice
1 teaspoon
Cumin
4 ounce
Bacon
1 unit
Tomato
Not included in your delivery
Salt
Pepper
Sugar
Cooking Oil
Nutrition Values
Utensils
Instructions
• Heat a drizzle of oil in a small pot. Add rice and a pinch of salt; toast, stirring frequently, until fragrant, 1-2 minutes. Add 1 1⁄4 cups water (2 1⁄4 cups for 4 servings); bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
• Heat a medium dry pot over medium- high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. • Turn off heat; transfer to a paper-towel- lined plate. Once cool enough to handle, roughly chop. Carefully transfer bacon fat to a small bowl (you’ll use it in Step 4). Wipe out pot.
• While bacon cooks, core, deseed, and dice bell pepper into 1⁄4-inch pieces. Trim and thinly slice scallions, separating whites from greens. Dice tomato into 1⁄4-inch pieces.
• In pot used for bacon, heat 2 TBSP reserved bacon fat (4 TBSP for 4 servings) over medium heat. TIP: If your bacon did not render enough fat, use oil or butter instead. • Slowly whisk in flour and cook, whisking, until no lumps remain and mixture is darkened and bubbling, 1-2 minutes. TIP: Mixture should have a toasty, nutty aroma. • Add bell pepper, scallion whites, Cajun Spice Blend, Fry Seasoning, cumin, half the celery salt, 1⁄4 tsp sugar (1⁄2 tsp for 4), and pepper. Stir to coat. Cook, stirring occasionally, until veggies are softened and spices are fragrant, 2-3 minutes.
• Add tomato paste to pot with veggies and cook, stirring, until combined and slightly darkened, 1-2 minutes. Stir in chopped tomato, beans and their liquid, and 1 cup of water (2 cups for 4 servings). • Bring to a boil, then lower to a simmer and cover. Cook, stirring occasionally, until thickened, 10-15 minutes.
• Fluff rice with a fork. Taste beans and season with more celery salt and pepper if desired. • Divide rice and beans between shallow bowls. Sprinkle with bacon and scallion greens and serve.
Pork is fully cooked when internal temperature reaches 145°.
