Red Beans & Rice (Version 2)

5 Nov

I planned on making my Cajun Red Beans & Rice but decided to try something different with one of my favorite homemade seasoning blends. Its not exactly pretty to look at but boy does it taste good!

Time: 30 min prep, 2 hour cook           Time: 4


  • 1/2 pound dry red kidney beans – picked over, soaked overnight & rinsed
  • 1 tbsp sazón: Sazón Seasoning Blend
  • 1/2 – 1 tsp salt
  • 2 tbsp olive oil
  • 1 cup chopped onion
  • 1 cup diced/cubed smoked ham (I used Bavarian)
  • 2 garlic cloves, minced
  • 1/2 cup tomato sauce
  • 1/2 tsp pepper
  • 1/4 tsp Mexican oregano
  • 4 green onions, chopped
  • 2 cups cooked rice (I used Basmati)

How to make it

  • Place beans in a medium stock pot and cover with the 2 quarts fresh cold water. Add sazón and 1/2 tsp salt. Bring to a boil over medium high heat; reduce heat to simmer, cover with vented lid, and cook for about 2 hours or until beans are tender, adding more water as needed.
  • Heat olive oil in a skillet. Add onion and cook, stirring occasionally, for 5 minutes. Add ham and cook, stirring, for 5 minutes. Add garlic and cook for an additional 2 minutes, stirring occasionally. Transfer to pot of cooked beans.
  • Add tomato sauce, pepper, oregano and more salt if needed. Add green onions (reserving some for garnish if you want). Feel free to add more sazón at this point if needed/desired as well. Mix to incorporate.
  • Serve over rice or mix rice into the pot.

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