Tuesday, October 27, 2009

Shortcut Red Beans and Rice

Quick Red Beans and Rice made with The Trinity, bacon, smoked sausage and canned kidney beans - you'll never believe they're a shortcut version!

Shortcut Red Beans and Rice

Red beans and rice made from dried beans are delicious, but of course, like any dried bean, take a bit of time to stew down to delicious creaminess on the stove top, so there is a bit of a time commitment.

When I was living in New Orleans one of the gals that I met through my then boyfriend was a true born and bred New Orleans gal who had lived there all of her life. We hung out with them regularly, and one evening she and her husband invited us over to watch a movie and eat red beans and rice for dinner.

She and I were in the kitchen chatting and I noticed that she was only just then beginning to sweat down The Trinity, and I didn't notice any beans going on the stove yet either. I remember thinking, this was gonna be some late supper! Then, I saw her reach into the cabinet and much to my surprise, pull out cans of kidney beans. What??

Now ... even over here in Mississippi, I always knew red beans and rice to come from dried beans, and though the process of preparing the beans can be shortened with the quick boil method, it is still, well, a process that takes a few hours to complete. I had never seen anybody make red beans and rice from a can, never mind somebody from New Orleans!

Well, yesterday, I was in the mood for red beans and rice but when I went to the pantry, I didn't have any dried beans. Now I've been wanting to do a shortcut version of my homemade red beans, and since I do keep the pantry stocked with canned beans, this was the perfect opportunity to experiment. I grabbed some cans of kidney beans and knew with some simple conversions, I could turn those cans into a respectable red beans and rice.

The seasonings are pretty much the same as my regular homemade red beans and rice, though some of the methodology is a bit different. You can't just dump some canned kidney beans in a pot and call them red beans and rice, so you've got to build up some layers of flavor, since you're missing the nice, long stewing time. I gotta say, despite the shortcuts, these taste pretty darned close to homemade from dried beans y'all.


One thing. DO NOT add salt to these beans until the end! There is a little bit of salt coming from the meats and Cajun seasoning, but there is plenty of sodium in the canned version of beans that you likely will not need any salt at all, but definitely do not add salt before you taste them. In fact, if you're watching your sodium, be sure to drain and rinse the beans, use low sodium chicken broth, and use a bit extra as needed. Rinsing canned beans before use removes most of the sodium.


Blue Runner brand kidney beans are excellent and for this shortened version of red beans and rice make the best beans, although any brand of light or dark kidney beans, and yes, even generic, work very well.


If you can't get your hands on the Blue Runner Creole cream style kidney beans, just substitute two cans of regular beans and mash them to the consistency of canned refried beans.


I still have peppers coming in the garden so I used a couple of green chilies that I had picked the other day. I seeded and removed the ribs, and used them in place of some of the sweet bell pepper. It provided a nice gentle spicy tingle to the lips and taste buds, and did not disappoint. You may substitute jalapeno peppers to punch that up even more, or just use any color of sweet bell pepper - yellow, orange, red or green - to keep it on the mild side. I mostly use green bell pepper for my red beans, but for these photos I had a yellow that I needed to use up so that's what I used here.

Here in the Deep South, red beans and rice are often a main dish, served with a side of some kind of bread, more often than not, Pistolettes, a French bread style roll, rather than cornbread, but they are often a side dish too. They go well as a side to any kind of pork chop and you'll often find them served that way here where I live.



Recipe: Shortcut Red Beans and Rice

©From the Kitchen of Deep South Dish
Prep time: 15 min |Cook time: 20 min | Yield: About 4 servings


Ingredients
  • 1/2 tablespoon of cooking oil (vegetable, canola, olive oil)
  • 1/2 pound of andouille or other spicy smoked sausage, coarsely chopped
  • 4 slices of bacon, chopped
  • 1/4 cup of onion, chopped
  • 1/4 cup of sweet bell pepper (yellow, orange, red or green), chopped
  • 1/4 cup of celery, chopped
  • 1 large toe of garlic, minced
  • 1/2 teaspoon of dried basil
  • 1/2 teaspoon of Creole or Cajun seasoning (like Slap Ya Mama), or to taste, optional
  • 1/4 teaspoon of freshly cracked black pepper, or to taste
  • 1 bay leaf
  • 3 (16 ounce) cans of light or dark red kidney beans, undrained (Blue Runner recommended)
  • 1 (27 ounce) can of Creole cream style red beans (Blue Runner recommended)
  • 1 to 3 cups of chicken broth, as needed
Instructions

Heat oil in a large, heavy bottomed skillet or pot over medium high heat, add the smoked sausage and cook until lightly browned. Add the bacon and cook until soft, but not browned. Add the onion, bell pepper and celery, cook until softened. Add the garlic, basil, Cajun seasoning, pepper, and bay leaf. Stir in the beans and enough of the chicken broth to reach the consistency desired; bring to a boil. Reduce heat and simmer, uncovered, about 15 to 20 minutes, or until cooked through, and slightly reduced and thickened. Serve as a main dish over hot, cooked rice with a mixed garden salad or green veggie, or as a side dish with meat and a veggie.

Cook's Notes: Do not add any salt until the end of cooking time and only after you have tasted it. Canned beans contain plenty of sodium, so you likely will not need any. At the end of cooking, taste and adjust. If you are watching sodium, rinse the beans well, and use lower sodium chicken broth, adding in a bit more if necessary. If Blue Runner brand cream style canned beans are not available in your area, substitute a canned regular light kidney bean, mashing two cans. May also substitute leftover ham for the sausage, or use both ham and sausage.

Source: http://deepsouthdish.com

Requires Adobe Reader - download it free!
©Deep South Dish
Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.
Check These Recipes Out Too!

Homemade Southern Red Beans and Rice (scratch)
Southern Butter Beans
Crockpot Chicken and White Bean Chili

Posted by on October 27, 2009
Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, please do not copy and paste to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
140524
.

Bookmark and Share

34 comments:

  1. Looks and sounds fantastic! My hubby is from Mobile so when we are in town visiting, I make it a point to have red beans and rice. SOOO Tasty! I like your quick version...good job!

    ReplyDelete
  2. Gorgeous! I'm a big fan of rice and beans and your shortcut version sounds just perfect!

    ReplyDelete
  3. Oh Mary these sound great! Man I just love red beans and rice. Really any beans and rice. I have yet to see creamed kidney beans in the grocery stores here. I guess I had better start searching if I want to try this!

    ReplyDelete
  4. Love this- this is about as "New Orleansy" as it gets!

    ReplyDelete
  5. Who needs porkchops that sounds like a meal already. :) Seriously, I make beans and chop up a jalpeno, serrano or habanaro from my garden toss it it and -doodeedoo- a perfect meal for lunch. LOL

    ReplyDelete
  6. I love canned beans in dishes. Such a wonderful time saver. I will try your recipe!

    ReplyDelete
  7. LOVE red beans! They are super healthy!
    -Mini Baker

    ReplyDelete
  8. Just made these for supper, and had to tell you how much my family enjoyed them! Took just under an hour, start to finish, but tasted like they had cooked all day. Definitely will do this again! I had no problem finding Bluerunner Creamed Beans in North Mississippi. Thanks for the recipe!!

    ReplyDelete
  9. I have been looking for a good cajun recipe blog site and so glad that I came across yours! I wouldn't try any recipes until I got the Slap Yo Mama's cajun spice! We were in LA a couple weeks ago and just bought it before we returned back home to MD. This recipe is sooo good and sooo simple! Thank you for sharing!

    ReplyDelete
  10. OMG!! I tried this recipe tonight and my whole family loves it! My mom used to make red beans and rice with the dried beans and all. I have never made it on my own before. I will be making this one of my regulars! thanks so much

    ReplyDelete
  11. You are so welcome Stephanie! So glad y'all enjoyed them. The homemade version from dried beans is great of course, but this recipe is such a timesaver and is a pretty close match. Happy New Year!!

    ReplyDelete
  12. These are a staple in our house. The only difference I do is use two cans creamy beans and one can light red kidney beans. Bake some hot cornbread, iced tea...and throw some green onions on the side. Yum.

    ReplyDelete
    Replies
    1. And don't call me late for supper Judy LOL!! Thanks for stopping by.

      Delete
  13. I am northern raised, but have a southern soul. Being 7 months pregnant, I was craving some comforting red beans and rice BUT there was absolutely NO way I was waiting all day for it. Stumbled on your blog, and my hormones and husband are very grateful I did. It was absolutely amazing! Never thought I could have such a tasty meal in an hour. Would have been much sooner, but with a 2 year old, sometimes things get to brown and simmer longer (no complaints since it was extra flavor, not plain burnt this time lol). I can't wait to check out more of your recipes!

    ReplyDelete
    Replies
    1. Thank you so much for taking the time to come back by and let me know and congratulations!!

      Delete
  14. This was fantastic, looking forward to my leftovers tomorrow! My daughters ate every bite; which is high compliments from them. Going to have to try the from scratch method next time.

    ReplyDelete
    Replies
    1. That is a compliment - so glad they enjoyed them!

      Delete
  15. Even faster--use a box of Zatarain's.

    Love red beans and rice.

    ReplyDelete
    Replies
    1. LOL Margie - but I wouldn't be much of a recipe site if I gave you recipes like that now would I?? ;)

      Delete
  16. This is how I've been making mine for about a year...and I'll never go back to from scratch. Too easy and too good!

    ReplyDelete
    Replies
    1. Oh I still make the from scratch the most, but these shortcuts beans runs a pretty close second for me!

      Delete
  17. just finished putting this together and WOW it smells awesome!! can't wait to have a big bowl later today. just don't tell anyone i'm eating red beans on sunday. :) thank you from one of your biggest fans!

    ReplyDelete
    Replies
    1. Thank Stacy! And, your secret is safe with me!! :)

      Delete
  18. Oh. My. Word. I made these for dinner last night and they are awesome! So awesome in fact that I'm having leftovers for breakfast!

    ReplyDelete
    Replies
    1. Thanks Kathlyn - I'm so glad that you enjoyed the recipe!

      Delete
  19. I made this a few weeks ago pretty much by the recipe (I didn't have any bell pepper, so I guess I had a Duo instead of a Trinity, ha!). I also had to substitute smoked kielbasa because I already had it on hand, and it was so awesome! Even my four year old cleaned her plate.

    It's a perfect day for another batch, with this yucky weather and all, but this time I'm going to use the Trinity, and see how it works if I throw it all in the Crock pot after the first two paragraphs of steps, just to let it all simmer low & get happy-happy-happy for a few hours> I can get some laundry done and not have to babysit the stove, know what I mean? And hubby is working late tonight so I know it will still be ready whenever he gets home. I just hope it doesn't overcook.

    Thanks for a great site! I am from MS but live in Atlanta area now. and...I've been able to find the Blue Runner cream style beans at Walmart here.

    have a blessed day!

    ReplyDelete
    Replies
    1. I do cook them in the slow cooker to so I'm sure that they were fine. You need a little bit less water. Hope you enjoyed the beans!

      Delete
  20. I've been using a different recipe (using canned beans) for a few years now, but I always felt it was missing something. I already had the ingredients for the other recipe when I came across yours. So, I ended up using ground sausage and mashed 2 cans of kidney beans using their method. It was very good. Next time I'll be sure to use the andouille sausage. Or, if I'm feeling ambitious, I'll use your original recipe.

    ReplyDelete
  21. Decided to impress my Minnesotan friends with some Southern cooking like I used to get growing up. Unfortunately I decided too late to let beans soak overnight. Thank goodness for this recipe! They loved it and had no clue I used the "shortcut"...it tasted like the real deal. Thanks for sharing!

    ReplyDelete
    Replies
    1. You're welcome & your secret is safe with me!! :)

      Delete
  22. 1st time I saw this done I was at a friends house. Just like you I did a double take when I saw him taking cans of beans out of the pantry. I just knew this would be some mediocre red beans and rice, but I was wrong. I've been using canned beans ever since, it's so much faster, and to tell the truth, the difference in taste is negligible.

    ReplyDelete
    Replies
    1. I do still love the slow stewing ones & make those the most but long as you treat the canned beans by building some layers of flavor, they turn out pretty good too!!

      Delete

Thanks for taking the time to comment - I love hearing from readers and I read every single comment and try to respond to them right here on the site, so stop back by!

From time to time, anonymous restrictions and/or comment moderation may be activated due to comment spam. I also reserve the right to edit, delete or otherwise exercise total editorial discretion over any comments left on this blog.

 
Related Posts with Thumbnails