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
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