Red Beans & Rice Burrito

I LOVE Red Beans & Rice and eat it at least every other week. This week I made a huge batch and wanted to give the leftovers a makeover….usually I just eat another bowl, but I decided to try a little fusion and Yum was my reaction. Next time you have leftover red beans and rice (Amy) give this one a try.

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Red Beans & Rice Burrito
 
Author: 
Recipe type: Main
Cuisine: Cajun, Mexican
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 bag Vigo brand Red Beans & Rice, Completely Seasoned Easy to Prepare Authentic New Orleans Recipe
  • 1 cup trinity, onion, celery, & bell pepper
  • 2 garlic cloves
  • 1 bay leaf
  • 3 & ½ cups water or broth
  • Whole grain burrito size tortillas
  • Chopped tomatoes, optional
Instructions
  1. In a large saucepan sauté 1 cup of trinity with 1 tablespoon butter and 1 teaspoon extra virgin olive oil until soft.
  2. Slowly add in the water or broth and bring to a boil.
  3. Stir in the package of red beans & rice and bring back up to a boil.
  4. Give it a good stir and cover saucepan.
  5. Reduce heat to a simmer, cook for 20 – 30 minutes.
  6. Fluff and allow to slightly cool.
  7. Heat the tortillas in the microwave between 2 damp paper towels for 1 minute.
  8. Spoon the red beans & rice mixture in the center of the tortilla and roll, burrito style.
  9. Place the burrito on a heated skillet and toast each side.
  10. Serve with chopped tomatoes, hot sauce, and Tabasco pepper vinegar.
  11. Enjoy

 

Cajun in a Cinch: Creole Cream Style Red Beans

I hope everyone had a wonderful Thanksgiving full of family, friends, and of course great food!

Now you’re in need of a break from all the holiday cooking, but still craving something easy, warm, and comforting? This can of Creole Cream style red beans is a favorite of mine. When I used to do a lot of traveling this goodness in a can always came with me along with a bottle of Crystal hot sauce and pre-cooked Boiled Cajun Rice for a quick meal away from home.

Directions

In a large saucepan sauté 1 cup of trinity with 1 tablespoon butter and a teaspoon of extra virgin olive oil until soft.

Add 2 garlic cloves, minced & saute until fragrant

Add 1/2 to a pound sliced smoked sausage

Open can, add to pan and just add water or broth to desired consistency and mix thoroughly. Heat through and serve over Cajun boiled rice. Top with sliced green onions and hot sauce.

Tip: For a little extra zing, I like to add a few dashes of Tabasco pepper vinegar.

Cajun in a cinch: New Orleans Red Beans & Rice with Sliced Smoked Sausage

Every so often, I like to try Cajun & Creole pre-packaged dishes. As a result, while I was at the store I noticed Vigo brand Red Beans & Rice. After reading the label, Completely Seasoned Easy to Prepare Authentic New Orleans Recipe, I decided to give it a go.

It was delicious, and you cannot beat Red Beans & Rice in 30 minutes.

Click here to read the history behind Red Beans & Rice.

Directions

In a large saucepan I sautéed 1 cup of trinity I substituted red bell pepper for green since I already had some chopped  with 1 tablespoon butter and teaspoon extra virgin olive oil until soft.

Add 2 garlic cloves, minced

Add 1 bay leaf

Add 3 & 1/2 cups chicken broth and bring to a boil.

Stir in the package of red beans & rice and 1/2 – 1 pound sliced smoked sausage and bring back up to a boil. Give it a good stir and cover saucepan. Reduce heat to a simmer, cook for 20 – 30 minutes. Fluff and serve.

Garnish with sliced green onion, hot sauce, and Tabasco peppers.

cajunlicious behind the dish: Red Beans & Rice

Red beans and rice is very much a part of the New Orleanians identity and a staple in our diet. There is a lot of history behind each Cajun dish so I am here to share it.
It all started on a Monday a long time ago when it was a tradition that ham was a Sunday meal. Mondays were for cleaning and washing, so the women could put on a pot of red beans in the morning and let it simmer all day with little fuss other than a stir now and then and adding some water as needed to keep the beans covered while the chores could be done. The ham bones from Sunday’s meal would go into the pot of red beans for a delicious flavor. The overall effect should be creamy, but the beans themselves should be firm.
Red beans and rice is one of the few New Orleans style dishes that is cooked both in homes and in restaurants. Countless neighborhood restaurants still offer it as a Monday lunch special, usually with a side order of smoked sausage.
Once the rice is cooked, beans are spooned all around the rice, and sausage is placed on one side if cooked separately. Chopped green onion is an optional garnish, and a bottle of hot sauce is always available.