Quick Red Beans and Rice Recipe

Red beans and rice
Groesbeck/Uhl/Photodisc/Getty Images
  • Total: 55 mins
  • Prep: 15 mins
  • Cook: 40 mins
  • Yield: 4 to 6 servings
Nutritional Guidelines (per serving)
1090 Calories
15g Fat
194g Carbs
47g Protein
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Nutrition Facts
Servings: 4 to 6 servings
Amount per serving
Calories 1090
% Daily Value*
Total Fat 15g 19%
Saturated Fat 5g 24%
Cholesterol 30mg 10%
Sodium 624mg 27%
Total Carbohydrate 194g 70%
Dietary Fiber 32g 116%
Protein 47g
Calcium 305mg 23%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe for red beans and rice is a quick-and-easy version of the Cajun/Creole classic simmered on the stovetop.

Canned kidney beans with cooked bacon, chopped vegetables -- the "holy trinity" of onions, bell peppers and celery -- and seasonings are simmered to make this tasty mixture.

While andouille sausage is preferred, Polish sausage can be used instead and added to the beans to make a complete meal when served atop a mound of hot cooked rice.

Ingredients

  • 3 slices bacon
  • 1 large chopped onion
  • 1/2 cup chopped celery
  • 1 small chopped bell pepper
  • 2 (15-ounce) cans drained red kidney beans
  • 2 tablespoons chopped parsley
  • 1/2 cup chopped green onions with tops
  • 2 tablespoons ketchup
  • 1 1/2 teaspoons Worcestershire sauce
  • 1 (8-ounce) can tomato paste
  • 1 teaspoon chili powder
  • 1/2 pound andouille or Polish sausage, sliced if desired
  • Optional: 1 (2-ounce) jar chopped pimiento
  • Kosher salt and freshly ground black pepper to taste
  • 3 to 4 cups hot cooked rice

Steps to Make It

  1. Place a large saucepan or Dutch oven over medium heat. Add the bacon and fry until crisp. Transfer the bacon to paper towels to drain.

  2. Add the onion, celery, and bell pepper to the pan and cook, stirring for 4 to 5 minutes, or until the onions are translucent.

  3. Add the drained beans to the sautéed vegetables. Stir in the parsley, green onions, ketchup, Worcestershire sauce, tomato paste, chili powder, and sliced sausage. Add the pimiento, if you wish to use it.

  4. Taste and adjust seasonings, adding salt and pepper, as needed.

  5. Cover the pan and simmer for 30 minutes. Serve over hot cooked rice.

Difference Between Andouille and Polish Sausage

  • The ingredients of andouille are garlic, pepper, onions, wine, seasonings (usually cayenne pepper and others), and pork from a smoked Boston shoulder roast (Boston butt). After stuffing the casings with the mixture, the sausage is smoked again (double smoked).

  • Polish sausage can be of the fresh unsmoked variety or smoked and dried and almost always is made with pork, garlic, marjoram, black pepper, and salt. Unlike andouille sausage, it does not contain cayenne or other spicy pepper.