Red Rice And Beans Recipe

Name: Red Rice And Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chinese Sausage; 1 pound bulk ground pork; 2 tablespoons minced garlic; 2 tablespoons minced fresh ginger; 1 tablespoon sesame oil; 2 tablespoons brown sugar; 2 tablespoons Shaoxing rice wine - or dry sherry; 1 teaspoon salt; 1 tablespoon soy sauce; 1 1/2 tablespoons Siracha Chili Sauce; 2 tablespoons Canola or Peanut oil; Red Rice and Beans; 2 cups Adzuki beans, soaked overnight; 1 cup Bhutanese Red Rice; 3 cups chicken stock; 1 teaspoon Five Spice Powder; 1 teaspoon salt; 1 tablespoon finely minced garlic; 1 tablespoon finely minced or grated ginger; 3-4 small, red Thai bird chiles, seeds removed, finely chopped; 1 bunch scallions, white and green parts, cut on the diagonal, 1/4 inch pieces; 2 tablespoons canola or peanut oil; 1 tablespoon sesame oil; 2 tablespoons kecap manis (sweet Indonesian Soy Sauce) You can substitute Hoisin Sauce; 1/3 cup Shaoxing rice wine or dry sherry; 1 can of diced water chestnuts; Kecap Manis and Siracha sauce to taste

Servings: persons

Chinese Sausage
1 pound bulk ground pork
2 tablespoons minced garlic
2 tablespoons minced fresh ginger
1 tablespoon sesame oil
2 tablespoons brown sugar
2 tablespoons Shaoxing rice wine - or dry sherry
1 teaspoon salt
1 tablespoon soy sauce
1 1/2 tablespoons Siracha Chili Sauce
2 tablespoons Canola or Peanut oil
Red Rice and Beans
2 cups Adzuki beans, soaked overnight
1 cup Bhutanese Red Rice
3 cups chicken stock
1 teaspoon Five Spice Powder
1 teaspoon salt
1 tablespoon finely minced garlic
1 tablespoon finely minced or grated ginger
3-4 small, red Thai bird chiles, seeds removed, finely chopped
1 bunch scallions, white and green parts, cut on the diagonal, 1/4 inch pieces
2 tablespoons canola or peanut oil
1 tablespoon sesame oil
2 tablespoons kecap manis (sweet Indonesian Soy Sauce) You can substitute Hoisin Sauce
1/3 cup Shaoxing rice wine or dry sherry
1 can of diced water chestnuts
Kecap Manis and Siracha sauce to taste

1
Mix together all the ingredients except the pork and canola oil.
2
Add the pork and mix well.
3
Cover and refrigerate for 6 hours or overnight.
4
Heat 2 TBL canola or peanut oil in a large pan on the stove and fry the pork mixture into crumbles until no longer pink and most of the liquid has evaporated.
5
Pour the cooked pork mixture into colander to drain fat, and let cool.
6
Use the seasoned sausage in any dish. Keeps for a week.
7
In a medium saucepan, place the adzuki beans with the chicken stock, salt, and five spice powder. Bring to a boil and simmer gently for 20 minutes.
8
After 20 minutes, add the rice and continue to cook another 20 minutes until the liquid is absorbed and rice is cooked.
9
Once the rice and beans are cooked, heat the oil in a large wok or skillet until shimmering hot.
10
Quickly stir fry the ginger, scallions (reserve a few TBL to scatter on top later), chiles, and garlic for 2 minutes.
11
Add the sesame oil, Kecap Manis, and mix well, stir fry for another minute.
12
Add the Shaoxing wine and reduce for one more minute until most of the wine has evaporated.
13
Reduce heat, and add the water chestnuts, cook for one minute
14
Mix in the rice and beans and Chinese sausage mixture. Stir well and heat through.
15
Mound the red rice and beans into a large bowl, scatter remaining scallions on top and season to taste with soy sauce and siracha sauce or sambal olek. Serve a fried egg on top if you like!

1204

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: Chinese Sausage, 1 pound bulk ground pork, 2 tablespoons minced garlic, 2 tablespoons minced fresh ginger, and more.

Yes, Red Rice And Beans falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Red Rice And Beans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions