Quick & Easy Red Beans and Rice

At Eureka Factory, we love our rice and beans! When we did a Frijoles Negros Instructables not long ago, someone commented that "We call it Red Beans." Maybe it's a regional thing, but we thought we'd do a pot for Red Beans & Rice to illustrate the difference, at least in our kitchen.

So here you have it- Quick and Easy Red Beans & Rice, made distinct from our Black Beans dish by virtue of:

• Red Beans
• Thyme, Rosemary, Sage (sing along!)
• Chile powder & chili peppers

You'll need:

2 cups rice, cooked

1 15 oz can of red beans

Olive Oil - about 2 tablespoons

Apple cider vinegar - about 3 tablespoons

Onion - 1/2 cup diced

Garlic - one glove minced

Chili powder - 2 teaspoons

Thyme

Rosemary

Sage

Basil

Salt & Pepper

Optional: Wickles, Saracha sauce, peppers

Dice up your onion, mince your garlic and saute both together in a couple of tablespoons of olive oil, until translucent and fragrant.

Add your red beans, stir and bring to a simmer.

Add your apple cider vinegar, spices and a tablespoon of Wickles and/or other pepper choices.

Cover lighlty and let your beans simmer, stirring occasionally, for at least 30 minutes. Add water as needed, to get a nice thick broth.

Plate up over some rice and pair with grilled chicken and maybe some cucumber salad, and you've got a nice, pleasantly spicy summer dinner.

Enjoy!