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Red Beans and Rice
Traditional New Orleans recipe for Red Beans and Rice made quicker cooking with canned beans.
Prep Time
15
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
40
minutes
minutes
Servings
4
servings
Ingredients
▢
1
tablespoon
olive oil
▢
1
onion
(1 medium or 1/2 a large)
▢
3
cloves
garlic
▢
1
green bell pepper
(1 medium or 1/2 a large)
▢
3
ribs
celery
▢
1 ½
teaspoons
fresh thyme leaves
(or 3/4 teaspoon dried)
▢
2
tablespoons
fresh parsley
chopped
▢
32
ounces
canned light red kidney beans
drained (2 cans)
▢
29
ounces
canned diced tomatoes in juice
(2 cans)
▢
14
ounces
turkey kielbasa
sliced
▢
1
bay leaf
▢
2
cups
water
▢
1
cup
rice
▢
salt and pepper to taste
▢
Tabasco
optional, to finish
Instructions
In a large, deep skillet, heat the olive oil over medium high heat.
Add the chopped veggies and saute until soft, about 5-7 minutes.
Add the thyme, parsley, salt and pepper to taste.
Add the beans, tomatoes with their juice, kielbasa, and bay leaf.
Taste for seasoning and adjust if needed.
Reduce the heat to low, cover and let it simmer while you prepare the rice.
For the rice:
Bring the water to a boil, add salt (about 1/2 tsp) and rice.
Stir well, reduce heat to low and cover.
Cook approximately 20-22 minutes until all water is absorbed.
Remove the pan from heat and fluff the rice with a fork.
To serve:
Spoon 1/2 to 1 cup rice into each individual bowl.
Spoon the red bean mixture over the rice.
Add a few splashes of Tabasco if desired.
Notes
Nutrition
Serving:
1
|
Calories:
602
kcal
|
Carbohydrates:
89
g
|
Protein:
33
g
|
Fat:
14
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
5
g
|
Cholesterol:
53
mg
|
Sodium:
2097
mg
|
Potassium:
1420
mg
|
Fiber:
17
g
|
Sugar:
15
g
|
Vitamin A:
835
IU
|
Vitamin C:
83
mg
|
Calcium:
198
mg
|
Iron:
15
mg