Quick Red Beans and Rice – Virtual
Servings
3Serving size
about 1 cup beans with riceThis recipe can be multiplied and keeps well in the refrigerator.
Ingredients
| 2 cup Water (or no salt added vegetable stock) |
| 1/2 cup Brown rice |
| 2 Tbsp. Olive oil |
| 1/2 large White or yellow onions (finely diced) |
| 1/4 large Green bell peppers (finely diced) |
| 1 clove Garlic, raw (minced) |
| 1/2 ounce Andouille or other spicy sausage (finely diced) |
| 1 15 ounce can Canned no salt added kidney beans (NOT drained and rinsed) |
| 2 cups No salt added vegetable stock (or water) |
| 1 leaf Bay leaves |
| 25 tsp., leaves Dried thyme |
| 1/2 tsp. Tabasco sauce (or other hot sauce) |
| 1/8 tsp. Cayenne pepper (optional) |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
Instructions
Add the brown rice, stir, and reduce to a simmer.
Partially cover the pan and cook for 40 minutes or until rice is tender and the water is fully absorbed.
Fluff with a fork when finished.
While the rice is cooking, place a medium sized pot over medium-high heat.
Add the oil.
Once hot, add the onion, celery, green pepper, sausage, thyme, cayenne, salt, and pepper.
Cook until vegetables are soft, about 5 to 7 minutes. Stir frequently.
Add the garlic and cook for another 1 to 2 minutes. Stir frequently.
Add the beans, stock, and bay leaves.
Reduce the heat to medium-low and simmer for 15 to 20 minutes to thicken.
If you prefer a creamy texture, mash some of the beans with a potato masher or whisk.
Serve over hot brown rice.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Traditional Red Beans and Rice takes hours to cook. Simmering for a long time thickens the red beans and makes a great rich, creamy dish. Sometime you just don’t have the time, and this recipe is a fast and tasty substitute to traditional red beans and rice.
Not draining or rinsing the beans and using the liquid makes for an even thicker sauce.
Most recipes call for a lot of sausage and you just need a bit for a big punch of flavor. Look for as natural a sausage as possible with as little sodium as you can find. There are a lot of sausages on the market with about 350 milligrams of sodium per ounce. This is where most of the calories, saturated fat and sodium come from in traditional recipes.