Originally hailing a Cuban recipe, red beans and rice gets its red color from sausage, spices, and lots of tomatoes—it’s heavenly.
¼ pound thick-cut bacon, diced
1 onion, diced
1 green bell pepper, seeded, diced
1 pound smoked sausage, cut into ½-inch slices
1 teaspoon dried oregano
1 teaspoon ground cumin
½ teaspoon salt
½ teaspoon black pepper
1 (15-ounce) can kidney beans, drained
1 (15-ounce) can diced tomatoes in juice
1 (6-ounce) can tomato paste
2 cups water
1 cup long-grain white rice
1) Heat a medium saucepan over medium; when hot, add bacon. Cook until soft-crisp, stirring, about 4 minutes. Add onion and bell pepper; cook until softened, stirring, about 4 minutes. Add sausage, oregano, cumin, salt, and pepper; cook until fragrant, about 2 minutes.
2) Add beans, tomatoes, and tomato paste to saucepan; mix well to incorporate.
3) Add water and rice to saucepan; stir and bring to a boil over high heat. Reduce to a simmer, cover, and cook until liquid is absorbed, about 20 minutes. Serve warm.