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Louisiana Red Beans & Rice
Louisiana Red Beans & Rice
0 Reviews
From: EatingWell Magazine, April/May 2005
This quick version of red beans and rice gets its smoky goodness from super-lean Canadian bacon and a hit of ground chipotle pepper. It's delicious as a leftover but will thicken as it stands. To keep it properly syrupy, just thin with a little water and reheat.
- By: Susan Herr EatingWell Recipe Contributor
Ingredients 6 servings
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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- 4⅓ cups water, divided
- 1½ cups brown basmati rice
- ½ 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
- ½ cup chopped celery, plus 1 tablespoon finely chopped celery leaves
- ½ cup diced green bell pepper
- ¼- ½ teaspoon ground chipotle pepper, (see Note) or cayenne pepper
Preparation
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Active
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Ready In
- Combine 3⅓ 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 taste 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.
- Note: Chipotle peppers are dried, smoked jalapeño peppers. Ground chipotle can be found in the specialty spice section of most supermarkets.
- Serving size: 1⅓ cups
- Per serving: 319 calories; 5 g fat(1 g sat); 8 g fiber; 55 g carbohydrates; 17 g protein; 12 mcg folate; 14 mg cholesterol; 5 g sugars; 0 g added sugars; 130 IU vitamin A; 13 mg vitamin C; 42 mg calcium; 3 mg iron; 571 mg sodium; 290 mg potassium
- Nutrition Bonus: Vitamin C (22% daily value)
- Carbohydrate Servings: 3½
- Exchanges: 3 starch, 1 vegetable, 2 lean meat
