Name: Quick Red Beans and Rice
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Onion, quartered - 1 medium; Garlic - 3 cloves; Green bell pepper, quartered - ½; Celery, cut into 2-inch pieces - 2 stalks; Water - 2 tablespoons; Red kidney beans, drained and rinsed - 3 (15 ounce) cans; Fire-roasted diced tomatoes - 1 (15 ounce) can; Hot sauce - 2 teaspoons; Dried thyme - 1 teaspoon; Dried oregano - 1 teaspoon; Smoked paprika - 1 teaspoon; Kosher salt (Optional) - 1 teaspoon; Freshly ground black pepper - ½ teaspoon; Cayenne pepper - ½ teaspoon

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Quick Red Beans and Rice

1. Onion, quartered - 1 medium

2. Garlic - 3 cloves

3. Green bell pepper, quartered - ½

4. Celery, cut into 2-inch pieces - 2 stalks

5. Water - 2 tablespoons

6. Red kidney beans, drained and rinsed - 3 (15 ounce) cans

7. Fire-roasted diced tomatoes - 1 (15 ounce) can

8. Hot sauce - 2 teaspoons

9. Dried thyme - 1 teaspoon

10. Dried oregano - 1 teaspoon

11. Smoked paprika - 1 teaspoon

12. Kosher salt (Optional) - 1 teaspoon

13. Freshly ground black pepper - ½ teaspoon

14. Cayenne pepper - ½ teaspoon

How to cook deliciously - Quick Red Beans and Rice

1. Stage

Heat a large nonstick pot over medium-high heat.

2. Stage

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.

3. Stage

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

4. Stage

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

5. Stage

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.