Recipes
Red Beans and Oats

Red Beans and Oats

In our version of this favorite Louisiana dish, steel cut oats stand-in for the traditional rice. Start your oats right before you begin preparing your beans.
Servings: 4
Course: Mains, Sides, Salads and Soups
Ingredients Instructions Notes

Ingredients
  

  • 1 Tbsp canola oil (15 ml)
  • 1 onion medium, diced
  • 1 green bell pepper diced
  • 2 celery diced
  • 4 cloves garlic minced
  • 1 bay leaf
  • 1 tsp thyme dried (5 ml)
  • 1 Tbsp hot sauce to taste (15 ml)
  • 1/4 tsp cayenne pepper (1 ml)
  • 1 1/2 tsp salt (7.5 ml)
  • 1/4 tsp black pepper (1 ml)
  • 4 cups chicken broth or vegetable broth, plus additional if required (1000 ml)
  • 2 x 19 oz red kidney beans (canned) drained and rinsed (2 x 540 ml)
  • 2 cups steel cut oats (500 ml)
  • 6 cups water (1500 ml)
  • parsley fresh, chopped
  • hot sauce for serving

Instructions
 

To make the beans:
  1. In a large, heavy-bottomed pot over medium-high heat, sauté onion, bell pepper and celery until tender. Add garlic and sauté for 30 seconds.
  2. Add bay leaf, thyme, cayenne pepper, hot sauce, salt, pepper and stock.
  3. Bring to a boil, add beans, then reduce to a simmer.
  4. Cook uncovered, stirring often, for 20 minutes. Remove bay leaf.
  5. Transfer about 2 cups of the mixture into a bowl and mash well with a potato masher or hand blender.
  6. Return mashed beans to the pot, taste and adjust seasoning, and simmer for 5 minutes longer, adding additional stock if bean mixture is too thick.
  7. Serve beans over hot, cooked oats, sprinkle with chopped parsley and pass the hot sauce.
To make the oats:
  1. In a saucepan, bring 6 cups water to a boil.
  2. Stir in steel cut oats and 1 tsp salt. Reduce heat and simmer oats, covered or uncovered, for 20 minutes, stirring occasionally.

Notes

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