A smoked brisket version of a Southern classic with a punch of heat from a Poblano pepper. This version will really stick to your ribs.
A Lone Star version of a Southern classic, this Red Beans and Rice recipe is amped up with plenty of smoked brisket and a little heat from my little friend, the poblano.
The first time I had Louisiana Red Beans and Rice, it was legume love. It was actually from Popeyes Chicken, highly recommended by my friends from New Orleans. I was surprised a fast food restaurant could capture the love of a couple of New Orlean natives but after trying it I could see why.
I have been on a quest since that fateful night 20 years ago to replicate that dish. I was able to capture that taste in this Texas version and that makes me happy. I substituted brisket for the ham hocks and poblano pepper for green bell pepper. I love how meaty this dish came out with the help from some brisket leftovers. I realize Red Beans and Rice was and is a frugal dish made glorious by some use of smoked leftovers, with little meat to speak of, but adding the extra, left-over meat didn’t detract from the original spirit of this dish. It is a delightful and easy dish to make thanks to the crockpot.
So dust off your crockpot and git to cookin!
P.S. This would be great with Texas Style Baby Back Ribs, just in case you were wondering.
Try other grains in this recipe like Quinoa. Don’t know how to cook Quinoa? Check out this article How to Cook Quinoa – The Ultimate Guide!
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