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.

Susan Herr
Source: EatingWell Magazine, April/May 2005

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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.

Tips

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; protein 16.9g 34% DV; carbohydrates 54.9g 18% DV; exchange other carbs 3.5; dietary fiber 8.2g 33% DV; sugars 5.1g; fat 4.7g 7% DV; saturated fat 0.6g 3% DV; cholesterol 13.6mg 5% DV; vitamin a iu 130.1IU 3% DV; vitamin c 12.8mg 21% DV; folate 11.6mcg 3% DV; calcium 41.6mg 4% DV; iron 3mg 16% DV; magnesium 12.6mg 5% DV; potassium 289.7mg 8% DV; sodium 571.3mg 23% DV; thiamin 0.2mg 17% DV.