Ingredients
- 3 cups uncooked white rice
- 3 cups water
- 1 (12 ounce) can fully cooked luncheon meat (such as SPAM®), cubed
- 3 (15 ounce) cans kidney beans, with liquid
- ¼ cup butter
Why This Recipe Works
A comforting and hearty meal that brings together creamy red beans and savory SPAM®. It’s quick to prepare and packed with flavor, making it perfect for busy weeknights or casual gatherings. The combination of spices and tender beans creates a satisfying taste that warms the soul.
Kitchen Tips
- Rinse the beans well before cooking to remove excess starch and help them cook evenly.
- Use low heat to simmer the beans slowly, which helps develop a richer flavor.
- Stir occasionally to prevent the beans from sticking to the bottom of the pot.
- Use low heat to simmer the beans slowly, which helps develop a richer flavor.
- Stir occasionally to prevent the beans from sticking to the bottom of the pot.
Step 1
Bring the rice and water to a boil in a saucepan over high heat. Once it’s boiling, lower the heat to medium-low, cover the pot, and let it simmer until the rice is tender and all the water is absorbed, about 20 to 25 minutes.
Step 2
While the rice is cooking, combine the SPAM®, kidney beans (with their liquid), butter, and onion flakes in a large saucepan. Heat it over medium-high until it just starts to simmer. Then turn the heat down to medium-low, cover, and let everything cook together for about 15 minutes, stirring now and then to keep it from sticking.
Step 3
When both the rice and the beans are ready, serve the beans over a bed of rice and enjoy!
Serving Guide
Serve over fluffy white rice for a classic presentation. Add a sprinkle of chopped green onions or fresh parsley on top for color and freshness. A side of crusty bread or cornbread pairs nicely to soak up the flavorful sauce.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if the mixture seems too thick. This dish can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.
