Red beans and rice are one of those standard southern dishes that will put a smile on anyone's face. My recipe makes this dish as easy as 1, 2 3 to put together and cuts the prep and cooking time down to something that is mangeable for even the most hurried of individuals.

With a good rice cooker this dish can be completed in less than an hour (figuring in the 35-40 minutes to cook the rice), but if you have some leftover or already cooked rice then this will take a whopping 10 to 15 minutes from start to finish. The faster you can cut the faster this will be done. So for those who think that southern food takes all day to cook and is inaccessable should try this quick, easy and quite tasty red beans and rice recipe. When I get the craving for southern food (from my days at the Blue Chalk Cafe) I reach for this recipe, fry up some catfish, stew some collards and I am on my way back to the bayou, hurricane in hand!

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Red beans and rice

Printable version of this Red beans and rice recipe (word doc)

Yield - 4 to 6 servings

½ # bacon, diced
½ onion, diced
1 ea celery, diced
1 ea carrot, diced
1 teaspoon thyme
½ teaspoon oregano
¼ cup parsley, chopped
2 garlic cloves, chopped
2 tablespoons tomato paste
¼ cup red wine
1 28 oz can red beans
2 cups cooked white rice

Instructions:

1. Over a high flame, render the fat from the bacon and pan-fry until crisp.
2. Add the onions, celery and carrots and sauté until browning occurs.
3. Add the herbs, garlic and the tomato paste and sauté for 2 minutes.
4. Deglaze with the wine and reduce au sec.
5. Add the beans and simmer until ¼ of the bean juice has evaporated.
6. Add the cooked rice and sauté until almost dry.
7. Check seasonings and cool.

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