Red Beans and Rice Recipe
This quick red beans and rice recipe delivers rich, creamy comfort using simple pantry ingredients.
Ingredients
Flavor Base
- 3 tablespoons salted butter for base
- 1 tablespoon salted butter added later
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Creole seasoning
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Beans
- 3 cans red beans 15.5 oz each, do not drain
- 0.25 cup water
For Serving
- 4 cups cooked long grain white rice
Instructions
- Place a large skillet over medium heat. Add both portions of butter and let it melt until slightly bubbling.
- Add garlic powder, onion powder, Creole seasoning, salt, and black pepper. Stir well and cook for about 1 minute to release the flavors.
- Pour in the canned red beans with their liquid. Add the water and stir to combine.
- Use a potato masher to mash some of the beans, creating a mix of creamy and chunky texture.
- Bring the mixture to a gentle simmer and cook for 15 to 20 minutes. Stir frequently to prevent sticking and allow the sauce to thicken.
- Taste and adjust seasoning if needed.
- Serve hot over cooked white rice and enjoy.
Notes
For extra flavor, replace water with chicken or vegetable broth. Avoid blending the beans completely to keep a traditional texture. You can add cooked sausage or plant-based protein for a heartier version.
Nutrition Facts Per Serving
- Calories: 386 kcal
- Carbohydrates: 62 g
- Protein: 10 g
- Fat: 11 g
- Sodium: 599 mg
- Fiber: 7 g
- Sugar: 2 g