View cart background image
0
items
Free Shipping Over $49
America
Advertisement
Get Timely and Delicious Recipe Updates
 
Cooking.com Shopping Ideas For You

Louisiana Red Beans & Rice

Source: © EatingWell Magazine
Recipe Reviews Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rating: 1.5   Reviews: 3 See Reviews
Rate/Review this Recipe
Active Time:  25 Minutes
Total Time:  50 Minutes
  6 servings, 1 1/3 cups each
A pot of this classic Cajun comfort dish used to bubble on the back of the stove on wash day. This quick version gets its smoky goodness from super-lean Canadian bacon and a hit of ground chipotle pepper.
RECIPE INGREDIENTS
4 1/3 cups  water, divided
1 1/2 cups  brown basmati rice
1/2 teaspoon  salt
1 tablespoon  extra-virgin olive oil
1 cup  diced onion
2 teaspoons  minced garlic
2 15-ounce cans  red kidney beans or pink beans, rinsed
6 ounces  sliced Canadian bacon, chopped
1/2 cup  chopped celery plus 1 tablespoon finely chopped celery leaves
1/2 cup  diced green bell pepper
1/4-1/2 teaspoon  ground chipotle pepper (see Note) or cayenne pepper

Note: Chipotle peppers are dried, smoked jalapeno peppers. They are often used to add heat and a smoky flavor to foods. Ground chipotle can be found in the specialty spice section of most supermarkets.
Louisiana Red Beans & Rice Recipe at Cooking.com
DIRECTIONS
Combine 3 1/3 cups water, rice and salt in a large saucepan. Bring to a simmer; reduce heat to low, cover and cook until all the water has been absorbed, about 45 minutes.


About 10 minutes before the rice is ready, heat oil in a large skillet over medium-high heat. Add onion and garlic and cook, stirring, until the onion is lightly colored and tender, about 3 minutes.


Place 1 cup beans in a small bowl and mash with a fork. Add the mashed and whole beans, the remaining 1 cup water, Canadian bacon, celery, celery leaves, bell pepper and ground chipotle (or cayenne) to the pan. Simmer, stirring occasionally, until the liquid has thickened into a gravy and the vegetables are crisp-tender, about 6 minutes. Serve in shallow bowls, spooned over the rice.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Election Eating: Red, White and Blue Foods
 Beans and Rice
Nutrition Facts per Serving
Yield:   6 servings, 1 1/3 cups each
Calories: 342
Fat. Total: 6g
Protein: 17g
Carbohydrates, Total: 55g
Fat, Saturated: 1g
Fiber: 8g
Cholesterol: 14mg
Sodium: 773mg
% Cal. from Fat: 16%
Spotlight Recipe Review See all 3 reviews »

Rating: 1
by: RuthAnn, LA Reviewed: 03/21/2011
Rename this recipe
I'm always looking for new and different recipes but this in no way resembles classic red beans, which is not Cajun food but Creole cooking. Slow cooking of beans is best but cannned kidney beans are almost foreign to La/New Orleans red bean recipes. Think creamy and delicious. This recipe looks like bean stew!
30 people gave this Cheers. Click here to Cheer this review. Report Violation
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 

Follow Cooking.com

Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards
NEXT: WANNA COOKIE?

NEXT: WANNA COOKIE?

Who doesn't? Get recipes now.