Chicago Sun-Times - - TASTE -

Courtesy of Chris­tian Gill, ex­ec­u­tive chef of Boom­town Bis­cuits and Whiskey

Wake up your taste buds and make them smile with this hearty dish. The Cre­ole in­flu­ence will add some lit­eral spice to your life! Time: 30 min­utes

Yield: 6 serv­ings


1 can SPAM® (diced)

2 (15-ounce) cans dark red kid­ney beans

1 large white onion (large dice)

2 ser­rano pep­pers (Thinly sliced)

1 large green bell pep­per (large dice)

4 cloves of gar­lic (minced)

2 stalks of cel­ery (diced)

2 ta­ble­spoons chopped curly pars­ley

2 ta­ble­spoons but­ter

2 tea­spoons cre­ole sea­son­ing

2 cups cooked jas­mine rice

Cre­ole sea­son­ing:

2 tea­spoons chili pow­der

2 tea­spoons salt

1 tea­spoon gar­lic pow­der

1 tea­spoon onion pow­der

1 tea­spoon paprika

1 tea­spoon dried thyme

1 tea­spoon cayenne

1 tea­spoon black pep­per

1 tea­spoon oregano


1. In a large skil­let over high heat, sear diced SPAM® un­til browned and crispy on all sides.

2. Add but­ter to the skil­let and melt.

3. Once but­ter is melted, add diced onion, bell pep­per, gar­lic, and cel­ery to the skil­let and sauté for 5 min­utes or un­til veg­eta­bles soften and the aroma of gar­lic builds.

4. Once SPAM® and the veg­eta­bles are cooked, add cre­ole sea­son­ing and 2 cans of dark red kid­ney beans with the liq­uid from the cans.

5. Bring the con­tents of the skil­let to a boil, and then sim­mer for 10 min­utes, stir­ring oc­ca­sion­ally.

6. Serve with a side of hot jas­mine rice and gar­nish with coarsely chopped pars­ley.


SPAM® Red Beans and Rice.


“SPAM: 100+ Quick and De­li­cious Recipes from Tra­di­tional to Gourmet”

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