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. Source: EatingWell Magazine, April/May 2005

Susan Herr


Ingredient Checklist


Instructions Checklist
  • 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 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.

Nutrition Facts

319 calories; 4.7 g total fat; 0.6 g saturated fat; 14 mg cholesterol; 571 mg sodium. 290 mg potassium; 54.9 g carbohydrates; 8.2 g fiber; 5 g sugar; 16.9 g protein; 130 IU vitamin a iu; 13 mg vitamin c; 12 mcg folate; 42 mg calcium; 3 mg iron; 13 mg magnesium;