Quick Red Beans and Rice

Quick Red Beans and Rice Quick, easy approximation of Louisiana-style red beans and rice. Just before serving, sprinkle with smoked salt or a little liquid smoke. Serve atop brown rice with more hot sauce at the table.


Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 40 mins

    TOTAL : 55 mins

    SERVING : 6

    YIELD : 6 servings

  • Heat a large nonstick pot over medium-high heat.

  • Place onion and garlic into a food processor and pulse on and off to mince. Add to the heated pan. Chop bell pepper finely in the processor and add to pan. Repeat with the celery.

  • Stir vegetables well and add 2 tablespoons water. Cook until soft, 6 to 10 minutes.

  • Place 1/2 of the beans and tomatoes into the food processor. Process until all beans are coarsely chopped, just short of pureed.

  • Stir the blended beans, whole beans, remaining tomatoes, hot sauce, thyme, oregano, smoked paprika, salt, black pepper, and cayenne. Cover tightly, reduce heat to lowest setting, and cook until flavors combine at least 30 minutes. Stir every 5 or 10 minutes.

Per Serving: 215 calories; protein 12.5g; carbohydrates 40.1g; fat 1g; sodium 1013.7mg.