EASY RED BEANS AND RICE WITH CANNED BEANS RECIPES

QUICK RED BEANS AND RICE RECIPE | ALLRECIPES

Quick Red Beans and Rice Recipe | Allrecipes image

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.

Provided by coldweatherkim

Categories Everyday Cooking

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 6 servings

Number Of Ingredients 14

Ingredients

1 medium onion, quartered
3 cloves garlic
½ green bell pepper, quartered
2 stalks celery, cut into 2-inch pieces
2 tablespoons water
3 (15 ounce) cans red kidney beans, drained and rinsed
1 (15 ounce) can fire-roasted diced tomatoes
2 teaspoons hot sauce
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon smoked paprika
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon cayenne pepper

Steps:

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.

Nutrition Facts : Calories 214.8 calories, CarbohydrateContent 40.1 g, FatContent 1 g, FiberContent 14.5 g, ProteinContent 12.5 g, SodiumContent 1013.7 mg, SugarContent 3 g

CAJUN RED BEANS AND RICE RECIPE | MYRECIPES

Cajun Red Beans and Rice Recipe | MyRecipes image

Prechopped vegetables and canned beans keep this version of red beans and rice simple yet satisfying. Because this recipe begins with oil-sautéed aromatics, it contains more grams of fat per serving than its boxed counterpart—but the calories and sodium are significantly lower, and the taste is terrific.

Provided by Maureen Callahan

Yield 5 servings (serving size: about 3/4 cup bean mixture and about 3/4 cup rice)

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
2 (3-ounce) chicken andouille sausage links, chopped
1 (8-ounce) container prechopped onion, bell pepper, and celery mix
1?½ teaspoons salt-free Cajun seasoning
¾ teaspoon salt
½ teaspoon dried oregano
2 garlic cloves, minced
1 (15-ounce) can red beans, rinsed and drained
¼ cup water
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
¼ teaspoon freshly ground black pepper
4 cups hot cooked long-grain rice

Steps:

Heat oil in a large nonstick skillet over medium-high heat. Add sausage and onion mix to pan; sauté 4 minutes. Add Cajun seasoning, salt, oregano, and garlic to pan; cook 1 minute, stirring constantly. Partially mash beans with a fork. Add beans, 1/4 cup water, and tomatoes to pan; bring to a boil. Reduce heat, and simmer 10 minutes or until thickened. Remove from heat; stir in pepper. Serve over rice.

Nutrition Facts : Calories 336 calories, CarbohydrateContent 51.6 g, CholesterolContent 36 mg, FatContent 8.4 g, FiberContent 5.9 g, ProteinContent 12.7 g, SaturatedFatContent 1.8 g, SodiumContent 698 mg

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QUICK RED BEANS AND RICE RECIPE | ALLRECIPES

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.
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