Quick Red Beans and Rice is a quick and easy recipe that tastes great. Canned beans are turned into a pantry dinner that people will rave about with bacon (or sausage), onion, and lots of spices.
Red beans and rice is a simple yet satisfying meal. But if you don’t have time to soak and cook dried beans, you can still enjoy this hearty and comforting dish! This recipe for Quick Red Beans and Rice only needs a few basic ingredients and can be put together quickly.
Even though I can’t say for sure that this is a real recipe, I can say that it is delicious, very simple, and I think you will love it!
I love this recipe because its versatile. You can use the ingredients you do have even if you don’t have all of them. It will still taste great.
I had to change some things because I normally use one green bell pepper and one onion in this recipe. But, I couldnt get any bell pepper this week. So I used two onions instead. If you don’t have any onions, just use two bell peppers instead. You could also add in celery to fill in for missing onion or bell pepper.
The ingredients list above says that the recipe needs salt, black pepper, cumin, coriander, and garlic powder. Now, Im assuming you have salt in your pantry. But, if you dont have one of the spices I listed, theres a couple things you could do.
To begin, if you are missing just one, you could add a little more of each of the other spices to make up the difference. You could also use smoked paprika, chili powder, Cajun seasoning, or dried thyme instead.
If you dont have bacon, or youre not a fan, you can substitute a few different things. The most obvious substitute would be sausage – any kind would work, although andouille would be especially nice.
If the sausage isn’t cooked yet, take it out of its casing and cook it in a pan like you would bacon, breaking it up into chunks with a wooden spoon or spatula as you go. For the bacon, you may not need to cook it for as long as the recipe says. Just make sure it’s brown and the fat has died down.
If your sausage isn’t too fatty, you might not even need to drain out any grease. I like a little bit of grease personally!.
Canned red beans are a pantry staple that can be transformed into delicious, hearty meals with minimal effort. Whether you want to make a pot of chili prepare red beans and rice or use them in a salad, learning how to cook canned red beans properly is essential.
In this comprehensive guide, I’ll walk you through everything you need to know about cooking with canned red beans, from rinsing and draining to seasoning and recipe ideas. With a few simple tips you’ll be able to bring out the best flavors and textures in these versatile legumes.
Rinsing Canned Red Beans
Before cooking canned beans, it’s important to rinse them thoroughly under cool running water in a colander. This helps remove any clinging liquid from the canning process. The liquid in canned beans often has a higher sodium content, so rinsing helps reduce the saltiness.
Place the colander in the sink and pour the beans into it. Run cool water over the beans for 30 seconds to a minute, swirling them around gently with your hand. The rinsing process also helps hydrate and plump up the beans.
Shake the colander gently to drain off any excess water. The beans are now ready to use in your recipes.
Draining and Reheating Canned Beans
If you want to use canned red beans right away without any extra flavorings, an easy way is to simply drain and reheat them.
- Drain the beans in a colander and shake off excess liquid.
- Transfer the drained beans to a saucepan. Add a splash of fresh water or chicken/vegetable broth.
- Heat the beans over medium heat, stirring gently until warmed through, about 5-7 minutes.
- Add any extra seasonings if desired and serve.
This quick reheating method works well for topping salads or tacos, adding to grain bowls, making bean dip, or simply enjoying a side of warm beans.
Seasoning Canned Beans
One of the best ways to maximize the flavor of canned beans is to season them as they cook. Here are some simple ways to add delicious flavor:
- Sauté onions, garlic, and bell peppers in olive oil. Then add drained beans and vegetable broth. Simmer until thickened.
- Add spices like cumin, chili powder, paprika, and cayenne.
- Stir in fresh herbs such as cilantro, oregano, basil.
- Splash in lemon juice or vinegar for brightness.
- Grate in fresh ginger and sprinkle of brown sugar for sweetness.
- Toss beans with pesto or chimichurri sauce for richness.
- Top with crumbled feta or cotija cheese for creaminess.
- Finish with olive oil or avocado for healthy fats.
Experiment with different herb and spice combos to find your favorite canned bean seasonings.
Cooking Canned Beans in Recipes
Canned red beans truly shine when incorporated into full recipes. Here are some delicious ways to use them:
Red Beans and Rice
Sauté trinity aromatics (bell pepper, onion, celery). Add beans, broth, cajun seasoning. Simmer until thickened. Serve over rice. Garnish with scallions and hot sauce.
Red Bean Chili
Cook onion, jalapeno, garlic in oil. Add beans, tomatoes, spices like cumin, chili powder, paprika, and stock. Simmer until thick. Top with cheese, cilantro.
Red Bean Burgers
Mash beans with breadcrumbs, egg, and spices. Form into patties and pan-fry. Serve on buns with all your favorite toppings.
Red Bean Soup
Sauté aromatics. Add beans, veggies, broth, tomatoes, and spices. Purée half the soup for creaminess. Garnish with shredded cheese and tortilla strips.
Red Bean Salad
Toss drained beans with diced bell pepper, red onion, corn, and vinaigrette. Add spinach, avocado, cotija cheese for hearty salad.
Helpful Tips for Cooking Canned Red Beans
Follow these tips for perfectly cooked canned red beans every time:
- Always rinse and drain beans before cooking.
- Add seasonings like onions, garlic, chili powder, cumin, and cayenne when cooking for flavor.
- For creamier beans, mash some of them against the side of the pot with a spoon.
- Add acidic ingredients like tomatoes, lime juice, or vinegar at the end to preserve texture.
- Underseasoning is better than overseasoning. You can always add more salt later.
- Cook beans in broth or water rather than oil for healthier results.
- Let beans simmer at least 10 minutes for flavors to develop.
- For shortcuts, use canned beans in salsa, dips, soups and chili.
With these handy tips on selecting, rinsing, draining, seasoning, and cooking canned red beans, you’ll be able to easily transform this pantry staple into fast, nourishing meals. Explore new bean recipes and enjoy this versatile legume in all its glory.
Other meat substitution ideas
Ok, so you dont have bacon or sausage but you still really want to make this recipe. Now what? Here are some other crazy ideas I had: cubed ham, shredded leftover pork roast, or hot dogs cut up? Why not? Anything that tastes a little meaty will make the dish taste better.
Just add some oil to the pan to help the meat brown before moving on to the next step of the recipe if the meat doesn’t have a lot of fat in it. Again, if the meat is already cooked, all that’s left to do is give it a nice color on the outside.
Why do I like white rice for this recipe? It cooks quickly, so the whole dish is ready in 30 minutes or less. You can use any kind of white rice you like; I like how fluffy long-grain rice is.
You can also use other types of rice, like brown rice or wild rice. Or, substitute any grain you have in the pantry! Quinoa, farro, and couscous come to mind. But remember, if you want to use a grain other than white rice, read the directions on the package to find out how long it takes to cook. You might need to start cooking the grain ahead of time so that everything is ready at the same time.
Here are a couple quick tips to help you make this recipe perfectly the first time:
- Some nice brown crusts should form on the bottom of your pan while the bacon cooks (especially if you’re not using a non-stick pan!) When you add the liquid to the pan, these brown bits will start to come loose. Scrub them up with your wooden spoon to speed this up. This will really make the dish taste better when it’s done!
- Once you’re done cooking the bacon, you’ll need to drain off the extra grease. But I like to leave some behind for extra flavor and richness! This is how much I like to leave behind:
- When the food is done, the sauce should be nice and thick, like this:
- Let your sauce simmer slowly on the stove for a little longer, stirring it often, if it’s too thin.
- Add more water if the sauce is too thick. But don’t add too much at once; add a little at a time to avoid making the sauce too thin.
I hope you like this recipe for Quick Red Beans and Rice. If you’ve tried it, please let me know what you thought about it in the comments down below, I would love to hear from you! You can also follow me on Facebook, Instagram and Pinterest to see more delicious recipes from Nibble and Dine!
I also have recipes for other 30 minute dinners you can try, like this one for Lemon Butter Chicken or this one for 30 Minute Stovetop Enchiladas!
How To Cook: Canned Kidney Beans
FAQ
Do canned red beans need to be cooked?
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