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Louisiana Red Beans & Rice

Source: © EatingWell Magazine
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Rating: 1.5   Reviews: 3 See Reviews
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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.
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
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
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 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
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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!
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