Quick, easy approximation of Louisiana-style red beans and rice. Just before serving, sprinkle with smoked salt or a little liquid smoke. Serve atop brown rice with more hot sauce at the table.


Recipe Summary

15 mins
40 mins
55 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat a large nonstick pot over medium-high heat.

  • Place onion and garlic into a food processor and pulse on and off to mince. Add to the heated pan. Chop bell pepper finely in the processor and add to pan. Repeat with the celery.

  • Stir vegetables well and add 2 tablespoons water. Cook until soft, 6 to 10 minutes.

  • Place 1/2 of the beans and tomatoes into the food processor. Process until all beans are coarsely chopped, just short of pureed.

  • Stir the blended beans, whole beans, remaining tomatoes, hot sauce, thyme, oregano, smoked paprika, salt, black pepper, and cayenne. Cover tightly, reduce heat to lowest setting, and cook until flavors combine at least 30 minutes. Stir every 5 or 10 minutes.

Nutrition Facts

215 calories; protein 12.5g; carbohydrates 40.1g; fat 1g; sodium 1013.7mg. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Made as written and this was okay but it needed some liquid. It was quick however and the flavor was good. I did use the red kidney beans as called for but I would use canned red beans instead next time to be more authentic. Regardless, taste was good but definitely plan on adding a little liquid to the beans while they cook. Read More