Red Bean & Collard Green Dirty Rice with Buttermilk Biscuits & Honey Butter

Red Bean & Collard Green Dirty Rice

with Buttermilk Biscuits & Honey Butter

Group Created with Sketch. 30 min
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 685 Cals/serving

An authentic Creole dish, dirty rice gets its distinctive name from its appearance. White rice is cooked with spices and aromatics, which darken it—and imbue it with flavor. We’re using a combination of traditional ingredients like red beans and collard greens to create a wholesome and delicious vegetarian version. And what Southern meal would be complete without biscuits? We’re serving ours with a little homemade honey butter to add the perfect touch of sweetness.

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fresh
ingredients
Red Bean & Collard Green Dirty Rice with Buttermilk Biscuits & Honey Butter
Title
  • 1 Can Red Kidney Beans
  • ¾ cup Buttermilk Biscuit Mix
  • ½ cup Long Grain White Rice
  • 2 cloves Garlic
  • 1 bunch Collard Greens
  • 1 Yellow Onion
  • 2 Tbsps Butter
  • 1 Tbsp Honey
  • 1 Mini Bottle Tabasco Hot Sauce
  • 1 Tbsp Blue Apron Cajun Spice Blend (Smoked Paprika, Ground Mustard, Onion Powder, Garlic Powder, Dried Oregano, Dried Thyme & Cayenne Pepper)
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Remove the butter from the refrigerator to soften. Drain and rinse the beans. Peel and thinly slice the garlic. Remove and discard the collard green stems; roughly chop the leaves. Peel and small dice the onion.

Cook the aromatics:
2 Cook the aromatics:

In a large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic, onion and as much of the spice blend as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant.

Add the collard greens:
3 Add the collard greens:

Add the collard greens and 2 tablespoons of water to the pot of aromatics. Cook, stirring occasionally, 2 to 3 minutes, or until the collard greens have wilted.

Add the beans & rice:
4 Add the beans & rice:

Add the beans, rice and 1 cup of water to the pot of vegetables; season with salt and pepper. Cover and cook 15 to 17 minutes, or until the liquid has been absorbed. Fluff the finished rice with a fork. Cover and set aside in a warm place.

Make the biscuits:
5 Make the biscuits:

While the dirty rice cooks, in a large bowl, combine the biscuit mix and ¼ cup of cold water; stir until just combined. Lightly grease a sheet pan. Divide the biscuit dough into 4 even portions. Using slightly damp hands, form the portions into rounds and place onto the prepared sheet pan. Sprinkle with any remaining spice blend. Bake 10 to 12 minutes, or until golden brown.

Make the honey butter & plate your dish:
6 Make the honey butter & plate your dish:

While the biscuits bake, in a medium bowl, combine the softened butter and honey; season with salt. Divide the finished dirty rice between 2 bowls. Serve with the biscuits, honey butter and Tabasco hot sauce on the side. Enjoy!

Tips from Home Chefs

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1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Remove the butter from the refrigerator to soften. Drain and rinse the beans. Peel and thinly slice the garlic. Remove and discard the collard green stems; roughly chop the leaves. Peel and small dice the onion.

2 Cook the aromatics:

In a large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic, onion and as much of the spice blend as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant.

Cook the aromatics:
Add the collard greens:
3 Add the collard greens:

Add the collard greens and 2 tablespoons of water to the pot of aromatics. Cook, stirring occasionally, 2 to 3 minutes, or until the collard greens have wilted.

4 Add the beans & rice:

Add the beans, rice and 1 cup of water to the pot of vegetables; season with salt and pepper. Cover and cook 15 to 17 minutes, or until the liquid has been absorbed. Fluff the finished rice with a fork. Cover and set aside in a warm place.

Add the beans & rice:
Make the biscuits:
5 Make the biscuits:

While the dirty rice cooks, in a large bowl, combine the biscuit mix and ¼ cup of cold water; stir until just combined. Lightly grease a sheet pan. Divide the biscuit dough into 4 even portions. Using slightly damp hands, form the portions into rounds and place onto the prepared sheet pan. Sprinkle with any remaining spice blend. Bake 10 to 12 minutes, or until golden brown.

6 Make the honey butter & plate your dish:

While the biscuits bake, in a medium bowl, combine the softened butter and honey; season with salt. Divide the finished dirty rice between 2 bowls. Serve with the biscuits, honey butter and Tabasco hot sauce on the side. Enjoy!

Make the honey butter & plate your dish: