Red Beans + Rice

[The Bayou Bowl Remix]

Creamy, smoky red beans served over fluffy cauliflower rice for a gut-friendly Louisiana classic. This remixed version uses pasture-raised bacon and anti-inflammatory spices while maintaining all that comforting Creole flavor.

Makes

Serves 4

Total Time

35 min (10 min prep)

Ingredients

For Cauliflower Rice:
1 large head cauliflower (about 6 cups/720g riced), or 2 lbs (900g) pre-riced cauliflower
2 tbsp (30g) grass-fed butter
1/2 tsp (1.5g) Diamond Crystal kosher salt

For Red Beans:
4 strips bacon (pasture-raised preferred, no sugar added), chopped
2 cans (15 oz/425g each) red beans, undrained
1/4 cup (60ml) water
1/2 tsp (1.5g) garlic salt
1/2 tsp (1g) onion powder
1 tsp (2g) Creole seasoning (homemade or store-bought)
1/4 tsp (1ml) liquid smoke
1/4 tsp (0.5g) cayenne pepper (optional, for heat)

Steps

Prep:

If using fresh cauliflower, remove leaves and core, cut into florets, and pulse in food processor until rice-sized pieces form. Set aside.

Cook:

Add chopped bacon to large deep skillet or saucepan over medium heat. Cook 5-7 minutes, stirring occasionally, until bacon starts to crisp and fat renders. Leave bacon and drippings in pan.

Mash:

Pour in both cans of red beans with their liquid. Using potato masher, mash about half the beans while leaving remaining beans whole for texture and visual appeal.

Season:

Add water, garlic salt, onion powder, Creole seasoning, liquid smoke, and cayenne if using. Stir well to combine all seasonings evenly throughout beans.

Simmer:

Reduce heat to low and let simmer 15 minutes, stirring occasionally to prevent sticking. Beans should soften and mixture should thicken into creamy consistency.

Rice:

While beans simmer, heat butter in large skillet over medium heat. Add cauliflower rice and salt. Cook 5-7 minutes, stirring frequently, until tender but not mushy. Season to taste.

Serve:

Divide cauliflower rice among four bowls. Ladle red beans generously over rice. Garnish with fresh parsley or green onions if desired.

Make it Good For The Gut (Optional)

Add 2 tbsp apple cider vinegar to beans during last 5 minutes of cooking for digestive support and subtle tang. Include 2 cloves minced fresh garlic instead of garlic salt for prebiotic benefits and anti-inflammatory compounds. Stir in 1 tsp fresh grated turmeric with seasonings for powerful anti-inflammatory properties. Top finished dish with fermented hot sauce for probiotics and heat. Serve with side of fermented pickles or sauerkraut for additional probiotic boost. Add 1 tbsp coconut aminos for umami depth and gut-friendly amino acids.

Remix Options

Vegetarian Version: Omit bacon and use 2 tbsp avocado oil with 1/2 tsp smoked paprika for smoky depth – add 1/2 cup (75g) diced celery and bell pepper sauteed until soft. Traditional White Rice: Use 2 cups (400g) uncooked white rice cooked in 4 cups (960ml) water with 1 tbsp grass-fed butter for 15-20 minutes for classic texture. Protein Boost: Add 1 lb (450g) andouille sausage (pasture-raised preferred), sliced and browned with bacon, or stir in 2 cups (280g) shredded rotisserie chicken during last 5 minutes. Spice Variations: Make homemade Creole seasoning with 1/2 tsp each paprika, garlic powder, onion powder, dried oregano, dried thyme, and 1/4 tsp cayenne. Ham Hock Method: Replace bacon with 1 smoked ham hock simmered in beans for 45 minutes, remove meat from bone, shred, and return to pot. Instant Pot Version: Use dried red beans (1 lb/450g soaked overnight), add all ingredients, cook on high pressure 25 minutes, natural release 10 minutes. Extra Creamy: Stir in 2 tbsp grass-fed butter or 1/4 cup (60ml) coconut cream at end for richer, silkier texture. Heat Levels: Add 1-2 diced fresh serrano peppers with bacon, or top with fermented hot sauce to taste – adjust cayenne from 1/4 tsp to 1 tsp for serious heat.

Good To Know

Cauliflower Rice Benefits: Swapping white rice for cauliflower rice eliminates grains while adding fiber, vitamin C, and anti-inflammatory compounds – keeps this Louisiana classic in the “No Grains” Remixology philosophy. Pasture-Raised Bacon: Higher in omega-3 fatty acids and conjugated linoleic acid (CLA) compared to conventional bacon – look for brands without added sugar or nitrates. Bean Mashing Technique: Mashing half the beans releases starches that naturally thicken the mixture into creamy consistency without flour or cornstarch – maintains texture with whole beans for visual appeal. Liquid Smoke Usage: A little goes a long way – start with 1/4 tsp and add more to taste, as too much can taste artificial and overpower other flavors. Creole Seasoning: Store-bought varieties often contain sugar – check labels or make your own blend using paprika, garlic powder, onion powder, oregano, thyme, and cayenne for sugar-free version. Make-Ahead Instructions: Cook beans up to 3 days ahead and refrigerate – reheat gently on stovetop, adding splash of water if needed, prepare fresh cauliflower rice just before serving. Storage Guidelines: Refrigerate beans and cauliflower rice separately in airtight containers up to 4 days – beans freeze beautifully up to 3 months, cauliflower rice best fresh. Reheating Instructions: Reheat beans in saucepan over medium-low heat, stirring frequently and adding water 1 tbsp at a time if too thick – microwave cauliflower rice 1-2 minutes until heated through. Freezing Tips: Freeze beans in portion-sized containers leaving 1-inch headspace for expansion – thaw overnight in refrigerator, not recommended to freeze cauliflower rice as it becomes watery. Troubleshooting: If beans are too thick, add water 2 tbsp at a time until desired consistency; if too thin, simmer uncovered additional 5-10 minutes or mash more beans; if cauliflower rice is watery, cook over higher heat uncovered to evaporate excess moisture.