Speedy Red Beans & Rice
If you like food and have never been to New Orleans, you really need to go. Although I’ve had great meals in many cities, New Orleans has a unique place of affection for the foodie in me. And of all of the cajun and creole dishes that I’ve tried, red beans and rice is my favorite (although really good crawfish gumbo is close). I make red beans and rice in two ways. The first way, is to start with dry small red beans, soak them overnight and cook all day in a crockpot with a ham hock, vegetables and sausage. At the end of the cooking time, I mash a cup of the beans to thicken the dish, and then serve the beans over hot cooked rice.
When I’ve forgotten to soak the beans overnight, or I’m cooking smaller portions, I often prepare speedy red beans and rice which uses canned beans, a bit of tomato sauce, and leftover cooked rice stirred directly into the dish. Both versions are delicious, but this one is a bit faster. I like to use a nitrite free spicy turkey sausage and usually have leftover cooked brown rice in the fridge. Once the vegetables are chopped, this comes together quickly. I serve the red beans and rice over huge servings of braised collard greens, and if we have guests, with squares of cornbread on the side.
Speedy Red Beans & Rice
Serves about 3
1 medium onion, diced
2 celery sticks, diced
1 red pepper, diced (you can use green)
2 cloves of garlic, minced
1 T olive oil
1/2 pound smoked sausage, kielbasa, or hot links, sliced
1 8 oz. can tomato sauce
3/4 cup low salt chicken stock
1 16 oz. can kidney beans, rinsed and drained
2 cups of cooked rice
1 bay leaf
1/2 t dried thyme
1/2 t cayenne pepper
In a large saucepan or deep walled skillet, saute the onion, celery and bell pepper until translucent and softening. Add the minced garlic and sausage. Saute for about 2 minutes. Add the spices and tomato sauce and chicken stock and drained beans. Bring to a boil and then simmer the mixture for about 10 minutes. Add the cooked rice and mix well. Let simmer for about 5 minutes (not too long or the rice will take on too much liquid). Serve with tobasco and sliced green onions for garnish.
posted at Kitchen Tip Tuesday, Tempt My Tummy Tuesday, Ultimate Recipe Swap, and $5 Dinners
read more about me in an interview at Early Retirement Extreme
So good!! Thanks for linking up to Tempt My Tummy Tuesday and for the recipe.
Hi Lisa, thanks again for hosting
This looks good. I have never had red beans and rice and dream of going to New Orleans. We actually planned on going in Nov 05 but it was right after the hurricane so it got canceled. hopefully one of these days I will b able to go.
I have never made red beans and rice. I need to : ). One of the coolest families I ever worked with as a social worker used to make me big pots of red beans and rice. We aren’t really supposed to accept food, but these red beans and rice…well, they were out of this world. And I accepted every. single. time : ). Don’t tell on me!
Courtney, I hope you get the chance to go and try the real thing in person.
Life with Kaishon, I won’t tell.
Thanks for visiting
I have never made them either but now I have the receipe to try, thanks
Oh yum! I think I have all these ingredients, I might make this for supper tonight. I love it when I find a recipe to use on the same day
Pamela, hope you try it.
Brenda, I hate it when I find a recipe that I want to try but find out I’m missing *one* key ingredient. Hope you enjoy it.
Hi,
I’m a physician and former faculty member at Harvard and Stanford Medical Schools. I discovered your blog while looking for the best health writers on the web. I reviewed your posts, and think your writing would be a great addition to the Healthy Living Community on Wellsphere, a top 5 health website that has nearly 5 million visitors monthly. If you would like to learn more about how you can join our Health Blogger Network, republish your blog posts and be featured on the Wellsphere platform, just drop me an email.
Cheers,
Geoff
Love your blog and red beans and rice too!
Ginger
Geoff, Thank you. I’ve sent you an email. I removed your address from the spam bots.
Ginger, thanks.
I love red beans and rice. It’s one of my favs! I haven’t had it when it New Orleans though. Very strange, I know.
Pam, there are so many great foods in New Orleans to try. But next time, do try the red beans and rice. I suspect they make it super tasty by adding lots of pork fat.
This looks fantastic, and frugal too. Definitely going to try this one.
Heather, rice and beans is always a good budget option. Hope you like it.
It will be nice to try a new R&R recipe!
We made these tonight… nice and quick, not too expensive, flavorful… I see why you like it!
Sarah, thanks for trying the recipe and letting us know.
Hi! I host a weekly blog hop — It’s a Keeper Thursdays. I’d love for you to stop by and link up!
Thanks!
Christina @ It’s a Keeper
http://www.everydaytastes.com/
http://twitter.com/itsakeeperblog
http://www.facebook.com/ItsAKeeper