Here is a very easy Red Beans and Rice Recipe.  Make this in advance and refrigerate. It is good warmed up and will last for a week or so.  Red beans and rice makes for an extremely healthy meal and doesn’t require really anything else. It is a complete meal – great to take to the office for lunch or to serve as a light dinner.

For a very quick red beans and rice recipe use canned red beans. This is simple and easy. For a fresher, more flavorful home made red beans and rice taste, use dried beans. Both recipes are shown below.

Traditional Red Beans and Rice Recipe (Dried Beans)

4 cups package dry red beans
2 quarts water
1 ham bone or about a pound of ham
1 bell pepper, chopped (optional)
1 carrot, chopped (optional)
2 bay leaves
Salt to taste
Pepper to taste

Red Beans and Rice Preparation:

Soak the beans overnight in cold water if possible, then drain. Boil beans and remaining ingredients, except salt for about two hours or until beans are tender.  Remove Bell pepper and discard.

Minced Garlic – 2-3 Tbsp
One Medium Onion, finely chopped
1 Tbsp Olive Oil

Fry onion and garlic in oil until tender. The onions should be translucent. Add some of the softened beans and mash together. Add this back into the beans to thicken the beans. Stir and serve over white, Mexican with meat (ham) on top, if desired.

Serves 10-12. Cut recipe in half for a smaller group.

This red beans and rice recipe is a quicker alternative if you don’t have the time or desire to work with dried beans. It is still yummy.  As in the dried red beans and rice recipe, you can mash some of the red beans and add back to the mixture for a variety of texture.

2 cans red kidney beans
3 slices bacon (optional)
1 large onion, chopped
1 small bell pepper, chopped
1 tsp minced garlic
1 ½ tsp Worcestershire sauce
2 Tbsp fresh parsley chopped
1 small jar chopped pimiento
1 can (8 oz) tomato paste
1 tsp chili powder
½ pound Polish sausage, sliced (optional)

Fry bacon till crispy and crumble into beans. Saute vegetables and garlic in a small amount of olive oil (1 Tbsp) until onions are translucent. Add bean and bacon mixture and remaining ingredients.  Cover and simmer in large frying pan for about half an hour.  Serve over white or Mexican rice.

Serves 4-5 (adjust recipe for larger or smaller groups)