Best 2 Weeknight Red Beans And Rice Recipes

In the realm of quick and flavorful weekday dinners, "Weeknight Red Beans and Rice" stands out as a culinary beacon of comfort and convenience. This classic Creole dish not only delights the taste buds with its hearty flavors and vibrant colors but also offers a practical solution for busy weeknights. With pantry staples and a few fresh ingredients, you can whip up a pot of this flavorful goodness in no time, ensuring a satisfying and nutritious meal for your family or a fulfilling solo dining experience.

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WEEKNIGHT RED BEANS AND RICE

Weeknight Red Beans and Rice image

Make and share this Weeknight Red Beans and Rice recipe from Food.com.

Provided by PanNan

Categories Rice

Time 30m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2 cups raw long grain rice (or brown rice)
1 tablespoon canola oil (or butter)
2 3/4 cups water
1 medium onion, diced
1 bell pepper, diced
3 stalks celery, diced
2 tablespoons canola oil (or butter)
1 lb smoked turkey sausage, sliced
1/2 teaspoon red cayenne pepper (or to taste)
1 teaspoon cajun seasoning
1 bay leaf
1 teaspoon minced garlic
1 can diced tomato
2 cans red beans (or kidney beans)
salt, pepper and hot sauce to taste

Steps:

Heat 1 tbsp oil or butter in medium non-stick pan (that has a lid).
Add rice and stir in the hot oil until most of the kernels are opaque.
Add water and bring to a boil.
Reduce to a simmer, cover, and cook for 15 minutes.
(If using brown rice, increase water and cooking time slightly) Meanwhile dice vegetables.
Heat 2 tbsp oil or butter in a large non-stick pan or Dutch oven.
Add the diced onion, bell pepper, celery and garlic.
Saute until tender.
Add the sliced turkey smoked sausage and saute until heated through and slightly browned.
Add pepper, seasoning and bay leaf.
Continue to stir and saute for about three minutes.
Add diced tomatoes and canned beans (do not drain).
Add salt, pepper and hot sauce to taste.
Simmer about 15 minutes, then remove bay leaf.
Place about 3/4 cup rice in the bottom of a soup bowl.
Cover with red bean mixture.
Serve with French bread and pass more hot sauce.

RED BEANS AND RICE - WEEKNIGHT RECIPE

Red Beans and Rice - Weeknight Recipe image

This recipe is a VERY modified recipe I got years ago. Very little of the original recipe exists. I took the general concept, made it a 'weeknight' recipe (--45 minutes prep to eat) and gave it a LOT of homemade flavor without all the work. As good as this is the day you eat it, it is better the next day, so it is great as leftovers AND if you bring this to a potluck, I guarantee you will be the hero.

Provided by Julie - Goddess olo

Categories One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

4 slices bacon, diced
1 bunch fresh parsley, finely chopped
1 (16 ounce) package smoked sausage, sliced
3 (15 ounce) cans red beans, rinsed
2/3 cup Worcestershire sauce
1 large onion, chopped (yellow or white)
2 garlic cloves, smashed
1 cup chicken stock
4 cups plain white rice, cooked

Steps:

PREP STEP:.
Just think, small piles of stuff, don't worry about being perfect, ultimately this all ends up in one pot and imperfect is still delicious and beautiful too!
Pile one: Dice the bacon.
Pile two: Finely chop the parsley.
Pile three: Slice smoked sausage.
Pile four: Rough chop onion.
Pile five: Smash garlic.
Colander 1: Drain and rinse canned beans.
You are now ready to cook:.
In a dutch oven or deep skillet with a lid, toss in the bacon. Fry until crispy. (I use home grown bacon, so there is not a lot of fat. If you have more fat than needed to sauté your onion, you can remove the extra and toss it (or give it to the dog).)
If you haven't started your rice yet, start it now. This timing will typically ensure everything is done at the same time.
Sauté onion and garlic with cooked bacon. When onions are translucent, toss in the fresh parsley. It wilts quickly, so be ready to toss everything else in at this step.
Add sausage, Worcestershire sauce, beans, chicken stock. Put lid on pan and simmer (not boil) at least 15 minutes or until the rice is done.
Serve over plain white rice.

Nutrition Facts : Calories 1740.8, Fat 51.9, SaturatedFat 17.7, Cholesterol 99, Sodium 2560.3, Carbohydrate 243.4, Fiber 27, Sugar 8.4, Protein 72.3

Tips:

Choose the right type of beans: Red beans, also known as kidney beans, are the traditional choice for this dish. However, you can also use other types of beans, such as black beans, pinto beans, or even lentils.
Soak the beans: Soaking the beans overnight will help to reduce the cooking time and make them more digestible. If you don't have time to soak the beans overnight, you can quick-soak them by boiling them for 1 minute, then removing them from the heat and letting them sit for 1 hour.
Use a flavorful base: The base of the red beans and rice is made with a combination of onions, celery, and bell peppers. You can also add other vegetables, such as carrots, garlic, or tomatoes, to the base.
Season the dish well: Red beans and rice is a flavorful dish, so don't be afraid to season it well. Use a combination of salt, pepper, cayenne pepper, and other spices to taste.
Cook the rice separately: Red beans and rice are typically served together, but they are cooked separately. This allows you to control the texture of the rice and prevents the beans from becoming mushy.

Conclusion:

Red beans and rice is a delicious and easy-to-make dish that is perfect for a weeknight meal. With a few simple tips, you can make a pot of red beans and rice that is flavorful, hearty, and satisfying. So next time you're looking for a quick and easy meal, give red beans and rice a try.

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