Quick Red Beans and Rice
Servings
4Serving size
about 1 cup beans with riceThis recipe can be multiplied and keeps well in the refrigerator.
Ingredients
| 4 cup Water |
| 1 cup Brown rice |
| 1 Tbsp. Olive oil |
| 1 large White or yellow onions (finely diced) |
| 1/2 large Green bell peppers (finely diced) |
| 2 clove Garlic, raw (minced) |
| 1 ounce Andouille or other spicy sausage (finely diced) |
| 2 15 ounce can Canned no salt added kidney beans (NOT drained and rinsed) |
| 2 cups No salt added vegetable stock (or water) |
| 2 leaf Bay leaves |
| 1/2 tsp., leaves Dried thyme |
| 1 tsp. Tabasco sauce (or other hot sauce) |
| 1/8 tsp. Cayenne pepper (optional) |
| 1/2 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.
Print Recipe
Would you like to print or download the document?
Special Diet Information
Click on the icon for information.
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.