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Express red beans & rice

Express red beans & rice

6
Points®
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
6
Difficulty
Easy
This recipe offers a lightning-fast version of the Louisiana classic, because it starts with canned beans and bacon in place of dried beans and ham hocks. The beans stew is flavored with the quintessential Cajun trinity of onions, bell peppers, and celery, with an extra kick of garlic and spice. Serve this one dish dinner with a side plate of slaw made from shredded cabbage, carrot and scallion. with a splash of cider vinegar. Leftovers make a great side dish for any roasted or grilled proteins.

Ingredients

Uncooked turkey bacon

2 slice(s), cut into 1⁄2-inch pieces

Canola oil

2 tsp

Onion

1 medium, chopped

Celery

2 rib(s), medium, halved lengthwise and sliced

Bell pepper

2 item(s), small, assorted colors, diced

Garlic

2 clove(s), finely chopped

Creole seasoning

1 Tbsp, salt-free

Fresh thyme

1 tsp, chopped

Table salt

½ tsp

Canned kidney beans

31 oz, rinsed and drained

Canned diced tomatoes

14½ oz

Reduced sodium chicken broth

½ cup(s)

Uncooked instant brown rice

3 cup(s)

Instructions

  1. In a large nonstick skillet over medium heat, cook bacon, stirring occasionally, until browned, about 2 minutes. Transfer bacon to a paper towel-lined plate.
  2. To skillet, add oil, onion, celery, and bell peppers. Cook, cov- ered, stirring occasionally, until vegetables are lightly browned and tender, 8 to 10 minutes. Add garlic, Cajun seasoning, thyme, and salt and cook, stirring constantly, until fragrant, about 30 seconds. Stir in beans, tomatoes, and broth and bring to boil. Cook, uncovered, stirring occasionally, until slightly thickened, about 5 minutes.
  3. Meanwhile, cook rice according to package directions. Stir reserved bacon into bean mixture and serve over rice.
  4. Serving size: ⅔ cup rice and generous ¾ cup bean mixture

Notes

Serve the beans and rice with a side of slaw. Toss together 6 cups shredded cabbage, ½ cup shredded carrot, 1 thinly sliced scallion, ¼ cup chopped fresh parsley, a splash of cider vinegar, salt, and freshly ground black pepper.

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