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.

Makes 6 servings, 1 1/3 cups each

ACTIVE TIME: 25 minutes

TOTAL TIME: 50 minutes

EASE OF PREPARATION: Easy

4 1/3 cups water, divided
1 1/2 cups brown basmati rice
1/2 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
1/2 cup chopped celery plus 1 tablespoon finely chopped celery leaves
1/2 cup diced green bell pepper
1/4-1/2 teaspoon ground chipotle pepper (see Note) or cayenne pepper

1. 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.
2. 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.
3. 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.

NUTRITION INFORMATION: Per serving: 342 calories; 5 g fat (1 g sat, 3 g mono); 14 mg cholesterol; 57 g carbohydrate; 17 g protein; 8 g fiber; 645 mg sodium; 196 mg potassium.
Nutrition bonus: Fiber (33% daily value), Vitamin C (20% dv), Iron
(15% dv).
3 Carbohydrate Servings
Exchanges: 3 starch, 1 vegetable, 2 very lean meat

TIP: Note: Chipotle peppers are dried, smoked jalapeño peppers. Ground chipotle can be found in the specialty spice section of most supermarkets.

Authentic New Orleans red beans take hours to cook so I'd just call this a red beans dish - not one that we eat in Louisiana. The real thing is much tastier!

Anonymous, Baton Rouge, LA

I've made this recipe since it first appeared in the magazine a few years ago, I think. We love it over brown rice and I make it often.

Maya, Roxbury, MA

This was quick, easy, tasty and everyone went back for more. Soooo much better than the stuff in a box. We used leftover bbq ribs. Could also use regular bacon or even sausage.

Randy, Whitefish, MT