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Bean and Rice Wrap

Red Bean and Rice Wrap


Red Bean and Rice Wrap
Recipe By:
  • 1 lb. bag of red kidney beans
  • 1 (16-oz.) container chopped onion mix
  • 2 T. minced garlic
  • 3-4 bay leaves
  • 1 lb. of salted pork meat or ham hock
  • 1 lb. sliced smoked sausage
  • Salt, red/black pepper, garlic powder
  • Rice
  1. Place beans in large pot and cover with water. You can place in refrigerator overnite to soak or not.
  2. Place pot over medium-low heat, add all ingredients. Go easy on salt because the pork or ham hock is salty.
  3. Let simmer for 1-2 hours or until tender. You may have to add more water if it gets too thick before the beans are tender.
  4. Taste for seasoning.
  5. Serve over hot rice along with good garlic bread or hot biscuits.
Red Bean and Rice Wrap
Recipe By:
  • 10-12 whole wheat flour tortillas ( or your favorite; or pita bread, cut in half)
  • Leftover red beans and rice, mixed together to make a stiff mixture (you will need about ¼ c. per tortilla
  • OR
  • 1 Pkg. Tony Chachere’s Red Beans and Rice Mixture (if you do not have any leftover red beans and rice)
  • ½ c. chopped onion (if using Tony Chachere’s Mix
  • ½ c. chopped leftover grilled sausage
  • 1 c. chopped onion
  • Creole Mustard or Sweet and Spicy Mustard
  • Greek yogurt or Sour Cream
  • Grated Four Cheese Mexican Blend
  • Salsa, optional

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