Quick, Easy And Cheap Meal – Red Beans And Rice Dinner Recipe

Simple Red Beans and Rice Recipe

If you’re looking for an easy and delicious red beans and rice recipe that won’t disappoint, you’ve come to the right place. As someone who hails from the vicinity of New Orleans, I have a deep-rooted love for a hearty bowl of red beans and rice. In this article, we’ll introduce you to the ultimate recipe that’s not only speedy to prepare but also bursting with flavor. Whether you’re a kitchen novice or a seasoned cook, this recipe will soon become your go-to dish, especially during busy weeknights.

The Simplicity of Red Beans and Rice

What makes this red beans and rice recipe so effortless? The secret lies in the use of canned beans. While it may not replicate the creamy richness of a traditional red beans and rice dish from Southern Louisiana, it’s still loaded with flavor and can be whipped up in just 30 minutes – perfect for those hectic weekdays.

Cajun and Creole cuisine, which heavily influences the flavors of this dish, often relies on a mirepoix-style base that swaps out carrots for bell peppers. This culinary tradition owes its roots to French influence in the region. This trio of vegetables, consisting of bell peppers, onions, and celery, is affectionately known as the “holy trinity” because it forms the heart and soul of many beloved dishes such as jambalaya and gumbo. In our easy red beans and rice recipe, we put an emphasis on the holy trinity because it not only contributes to the dish’s healthiness but also enhances its overall flavor.

Preparation Time: 5 minutes
Cooking Time: 30 minutes
Yield: 4 servings

Red Beans and Rice: The Ingredients

For the Rice:

• 1 cup of long-grain white rice
• 2 cups of water
• 1/2 tsp salt
• 1 tbsp butter

For the Beans:

• 1 tbsp olive oil
• 1 tbsp butter
• 1 medium yellow onion, diced
• 1 green bell pepper, diced
• 4 celery stalks, thinly sliced
• 2 cloves of garlic, minced
• 1 tsp Cajun seasoning (If you can’t find creole seasoning, you may substitute 1/2 tsp salt and 1/2 tsp smoked paprika.)
• 2 bay leaves (2 small bay leaves or 1 large bay leaf)
• 1/2 tsp thyme
• 1/2 tsp oregano
• 1/2 – 1 tsp cayenne pepper (adjust to your spice preference) or a fresh jalapeño, seeded and minced
• 1 can of red kidney beans
• 1/4 cup of chicken broth
• 1 lb andouille sausage, sliced
• Chopped parsley for garnish (optional)

If you can’t find spicy andouille sausage at your local grocery store, you can substitute it with another smoked pork sausage like kielbasa and add extra cayenne pepper to achieve the desired level of spiciness. I use less andouille sausage because my daughter and I prefer less meat, but feel free to adjust the quantity to your taste.

Cooking Instructions for Red Beans and Rice

1. Prepare the Rice:
Start by getting your rice going. Follow the instructions on the rice package. If you don’t have any guidance, here’s a quick method: Bring the salted water to a boil, then stir in the butter and rice. Once it returns to a boil, give it another stir, then reduce the heat to a gentle simmer, cover, and cook for about 20 minutes until the rice is done. Once done, leave it covered and set it aside.

2. Sauté the Aromatics:
In a large skillet over medium heat, add the olive oil and butter. Once the butter melts, toss in the diced onions, green pepper, and celery. Stir the vegetables every few minutes and cook for approximately 8 minutes, or until they become tender. Next, add the garlic, seasoning, and herbs to infuse your aromatic base with flavor. Allow this to cook for an additional 2 minutes.

3. Brown the Sausage:
While the veggies are cooking, use a separate pan over medium-high heat to give your sliced andouille sausage a light browning. The sausage is already precooked, but this step enhances its flavors.

4. Combine Everything:
Now, stir the red kidney beans, chicken broth, and sausage into the large skillet with the sautéed vegetables. If you prefer a saucier red beans and rice, feel free to double the broth. Mash some of the beans with your spoon to thicken the sauce and cook it all for about 15 minutes over low heat. Taste and adjust the salt and black pepper to your liking.

5. Serve:
Serve your red beans and rice in a bowl with a generous scoop of rice on top. You can create a neat rice mound by placing it into a ramekin and flattening it with a spoon. An ice cream scoop also works well for this purpose. To add a burst of color and an extra layer of flavor, sprinkle some fresh herbs on top. Chopped parsley or green onions make excellent choices. And for that extra kick, don’t forget the hot sauce. In New Orleans, they’d accompany your red beans and rice with a slice of fresh French bread.

Pro Tips for Perfecting Red Beans and Rice

1. Slowly Sauté the “Holy Trinity”: The foundational trio of onions, celery, and bell peppers, often referred to as the “holy trinity,” is crucial for building flavor. Take your time with this step, allowing these vegetables to soften and release their natural sweetness over low heat. The slow sautéing process will extract their flavors, adding depth to your dish.
2. Embrace Slow Cooking: Letting your red beans and rice simmer over low heat allows the flavors to meld and evolve. This gradual cooking process encourages the beans to break down and release starch, resulting in a creamy and rich texture. Patience is a virtue here; the longer you cook, the more flavorful the dish will become.
3. Use Homemade Chicken Stock: If you have homemade bone broth available, use it. Homemade chicken stock imparts a depth of flavor and richness that store-bought options simply can’t match.
4. Season to Taste: Seasoning is a matter of personal preference, so adjust it to suit your palate. Adding hot sauce to the finished dish is a common practice. Tabasco and Louisiana hot sauce, both made from cayenne peppers and vinegar, provide the perfect acidity to complement the rich flavors of beans and sausage.
5. Perfect Your Rice: To achieve the ideal rice consistency, ensure you use the correct rice-to-water ratio and rinse your long-grain rice before cooking. Rinsing helps remove excess starch that can lead to sticky or clumpy rice. Place your rice in a fine-mesh sieve and rinse it under cold water until the water runs clear. This step is essential for achieving fluffy and separate rice grains. After the cooking time, remove the pot from the heat and let the rice sit, covered, for an additional 5 minutes. This resting period allows the residual steam to complete the rice’s cooking and separates any grains that may have stuck together.

With these tips in your arsenal, you’re well-prepared to create a delectable batch of red beans and rice that’ll have everyone asking for seconds. Enjoy the simplicity, flavor, and cultural richness of this classic dish right at home. Bon appétit!