Quickie Red Beans and Rice

When you don’t have time to soak and boil dry beans, these Quickie Red Beans and Rice get you all the flavor in a fraction of the time.

The post Quickie Red Beans and Rice appeared first on Budget Bytes.

Mardi Gras is definitely looking a little (okay, a lot) different this year, but that doesn’t mean people aren’t celebrating! I no longer live in New Orleans, but I still like to celebrate every year with a big pot of red beans and rice. I usually make a traditional pot of my Louisiana Style Red beans using dry beans, but I get so many questions about how to do it with canned beans that I decided to make this Quickie Red Beans and Rice recipe for those who just don’t have time to soak and cook dry beans. It’s not a traditional pot of red beans, but it’s faster, satisfying, and will make you wish you were watching parades and catching beads!

Overhead view of a pot of red beans with sausage, corn muffins on the side

You’ll Still Need a Little Time…

Okay, I’m calling these “quickie” red beans and rice, but they do still need a little time to cook and for all those delicious flavors to blend and develop. But we’re talking more like one hour instead of several hours, like a traditional pot of beans.

What Kind of Red Beans Should I Use?

I used dark red kidney beans for this recipe because that’s the only canned variety that was available when I was shopping. When I make a pot of red beans from dry beans, I prefer small red beans instead of kidney beans because they make a smoother, creamier pot of beans. I usually can’t find small red beans canned, so kidney beans are the next best option. You can use either light or dark kidney beans.

Are Red Beans and Rice Spicy?

You can make these red beans and rice either spicy or mild, according to your preference. If you prefer mild, make sure the sausage you get is not spicy and skip the cayenne pepper in the spices listed below. If you want your red beans to be spicy, use a spicy sausage and increase the cayenne pepper to your liking.

Make Your Red Beans Vegetarian

It’s super easy to make this recipe vegetarian or vegan. Just skip the sausage and use vegetable broth in place of the chicken broth. To make up for the richness of the pork fat that comes from the sausage, use coconut oil in place of the cooking oil listed below, and consider adding a couple extra tablespoons. This will make your red beans super rich and delicious! Here’s a link to my Vegan Red Beans made from dry beans.

Overhead view of a bowl of quickie red beans and rice with corn muffins on the side
Overhead view of a bowl of quickie red beans and rice with corn muffins on the side

Quickie Red Beans and Rice

When you don't have time to soak and boil dry beans, these Quickie Red Beans and Rice get you all the flavor in a fraction of the time.
Total Cost $8.02 recipe / $1.34 serving
Prep Time 15 minutes
Cook Time 45 minutes
Servings 6 1.5 cups beans, 1 cup rice
Calories 603.18kcal
Author Beth – Budget Bytes

Equipment

Ingredients

  • 1 Tbsp cooking oil $0.04
  • 14 oz. Andouille sausage* $2.99
  • 1 yellow onion $0.32
  • 1 bell pepper $0.69
  • 3 ribs celery $0.25
  • 4 cloves garlic $0.32
  • 2 tsp smoked paprika $0.20
  • 1 tsp dried oregano $0.10
  • 1 tsp dried thyme $0.10
  • 1/2 tsp garlic powder $0.05
  • 1/2 tsp onion powder $0.05
  • 1/4 tsp cayenne pepper $0.03
  • 1/4 tsp freshly cracked black pepper $0.02
  • 3 15oz. cans kidney beans $1.50
  • 1 cup chicken broth $0.13
  • 3 green onions, sliced $0.30
  • 1.5 cups long grain white rice $0.93

Instructions

  • Slice the sausage into rounds or half-rounds. Add the sausage and cooking oil to a large pot and cook over medium heat, stirring occasionally, until the sausage is browned.
  • While the sausage is cooking, dice the onion, bell pepper, and celery. Mince the garlic.
  • Add the onion, bell pepper, celery, and garlic to the pot with the sausage and continue to cook until the onions are soft and translucent.
  • Add the smoked paprika, oregano, thyme, garlic powder, onion powder, cayenne, and black pepper to the pot and continue to cook and stir for a minute more.
  • Drain two of the cans of beans. Add the third can to a blender, with the liquid from the can, and purée until smooth. The puréed beans will help thicken the pot and make everything extra creamy. Add the drained beans, puréed beans, and chicken broth to the pot, then stir to combine.
  • Place a lid on the pot and allow the beans to come up to a boil. Once boiling, turn the heat down to medium-low, and let the pot continue to simmer for about 30 minutes, stirring occasionally.
  • While the red beans are simmering, begin cooking your rice. Add the uncooked rice to a pot with 3 cups water. Place a lid on the pot and turn the heat up to high. Once the pot reaches a full boil, turn the heat down to low and let the rice simmer for 15 minutes. After 15 minutes, turn the heat off and let the rice sit, undisturbed, lid in place, for an extra 5 minutes. Fluff with a fork just before serving.
  • After the beans have simmered for 30 minutes, give them a taste and add salt if needed (between the sausage and canned beans I didn't find I needed to add any, but salt content can vary so be sure to give it a taste). Serve the beans in a bowl, topped with a scoop of rice, and a few sliced green onions.

Notes

*If you can’t find Andouille sausage you can use any other type of smoked sausage. The sausage I bought came in a 14oz. package, but you can use anywhere from 12-16oz.

Nutrition

Serving: 1serving | Calories: 603.18kcal | Carbohydrates: 74.85g | Protein: 23.73g | Fat: 23.1g | Sodium: 1396.82mg | Fiber: 11.6g
Close up of a spoonful of quickie red beans and rice with the bowl in the background

How to Make Quickie Red Beans and Rice – Step by Step Photos

browned sausage rounds in a pot

Slice 14oz. Andouille sausage (or any smoked sausage, if you can’t find Andouille) into rounds or half-rounds. Add it to a large pot with 1 Tbsp cooking oil and cook over medium heat, stirring occasionally, until it has browned.

Onion, celery, bell pepper, and garlic added to the pot

While the sausage is cooking, dice one yellow onion, one bell pepper, and three ribs of celery. Mince four cloves of garlic. Add the onion, bell pepper, celery, and garlic to the pot with the sausage and continue to stir and cook until the onion is soft and translucent.

Spices being poured into the pot with sausage and vegetables

Next, add 2 tsp smoked paprika, 1 tsp dried oregano, 1 tsp dried thyme, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp cayenne pepper, and ¼ tsp freshly cracked black pepper. Continue to stir and cook for about a minute more.

Pureed red beans in a blender

No, this is not a photo of a strawberry smoothie, but this is where the recipe gets a little interesting. Drain two 15oz. cans of kidney beans. Pour the third can, including the liquid from the can, into a blender and purée until smooth.

red beans added to the pot

Add the two cans of drained beans and the one can of puréed beans to the pot. The puréed beans are going to help thicken the pot and make everything nice and creamy.

Chicken broth added to the pot, beans ready to simmer

Finally, add 1 cup chicken broth to the pot and stir everything to combine. Place a lid on the pot and let it come up to a boil. Once boiling, turn the heat down to medium low, and let it simmer, stirring occasionally, for about 30 minutes. (Photo above is before simmering)

Cooked rice in sauce pot

While the beans are simmering, begin the rice. Add 1.5 cups long grain white rice to a pot with 3 cups water. Place a lid on top and turn the heat on to high. When it reaches a full boil, turn the heat down to low and let the rice simmer for 15 minutes. After 15 minutes, turn the heat off and let it rest, with the lid in place, for an additional 5 minutes. Fluff just before serving.

Simmered pot of red beans

Once the beans have simmered for 30 minutes, give them a taste and add salt if needed. Between the sausage and canned beans, I didn’t find that I needed to add any salt, but if your beans are tasting bland try adding a little. Salt doesn’t just make things salty, it actually helps our tongue distinguish different flavors, so it can really make a dish pop when used correctly!

Overhead view of a pot of red beans with corn muffins on the side

Serve your red beans in a bowl topped with a scoop of rice and a few sliced green onions. Cornbread or corn muffins are also a nice side with red beans. ;)

The post Quickie Red Beans and Rice appeared first on Budget Bytes.

Mediterranean Tuna Salad

This simple, fresh, and filling Mediterranean Tuna Salad makes an easy protein-packed make-ahead lunch for your workweek. Tons of ideas for add-ins and substitutions included!

The post Mediterranean Tuna Salad appeared first on Budget Bytes.

I had a request for more tuna recipes lately but instead of heavy casseroles, I was in the mood for something lighter and more fresh (I’m soooo ready for Spring). So I made this Mediterranean Tuna Salad, which is sort of a hybrid of two of my other favorite recipes. And guess what? It holds up great in the fridge, so it’s another meal prep ready salad! 🙌

Overhead view of a bowl full of Mediterranean Tuna Salad with a fork in the side

What’s in Mediterranean Tuna Salad?

As I mentioned in the intro, this salad is a hybrid of two of my other favorite recipes: Super Fresh Cucumber Salad and Tuna and White Bean Salad. The salad starts with a base of fresh vegetables, like cucumber, tomato, red onion, and parsley, then gets a dose of protein from tuna and white beans, and is finished off with a tangy homemade vinaigrette and just the right amount of crumbled feta. The combo is absolutely perfect!

What Else Can I Add?

What I love about “refrigerator salads” (besides the fact that they hold up for days in the fridge) is that they are always quite flexible. You can add, substitute, or skip ingredients based on your needs. Here are some other ingredients that you can add into this Mediterranean Tuna Salad:

  • Sun dried tomatoes
  • Olives
  • Bell peppers
  • Chickpeas
  • Avocado
  • Cooked orzo, penne, or bowtie pasta
  • Spinach or Romaine (keep separate if meal prepping)
  • Roasted red peppers

How to Serve Mediterranean Tuna Salad

This well rounded salad could be served on its own in a larger portion as a stand alone meal, but you could also round it out by adding some pita and hummus on the side, stuffing the salad itself into a pita or wrap, or adding some cooked pasta to make it into a pasta salad. However you eat it, it’s going to be filling, fresh, and flavorful!

What Kind of Tuna Should I Use?

I definitely suggest chunk light tuna for this recipe because I think it’s the happy medium between good texture (large pieces instead of tiny flakes) and price. You can use tuna packed in either water or oil, whichever you prefer. The nutritional stats below are calculated using tuna packed in water.

How Long Does it Last?

My salad stayed fresh for about 3-4 days. The ingredients hold up extremely well in the refrigerator. You do want to give it a good stir before serving, though, to redistribute the dressing and make sure everything is as flavorful as possible.

Close up side view of Mediterranean Tuna Salad in a bowl
Close up side view of Mediterranean Tuna Salad in a bowl

Mediterranean Tuna Salad

This simple, fresh, and filling Mediterranean Tuna Salad makes an easy protein-packed make-ahead lunch for your workweek.
Total Cost $7.89 recipe / $1.32 serving
Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Servings 6 about 1 cup each
Calories 283.55kcal
Author Beth – Budget Bytes

Ingredients

Vinaigrette

  • 1/4 cup olive oil $0.52
  • 2 Tbsp red wine vinegar $0.20
  • 1 Tbsp lemon juice $0.06
  • 1 tsp dried oregano $0.10
  • 1/2 tsp salt $0.02
  • 1/4 tsp freshly cracked black pepper $0.02

Salad

  • 1 English cucumber* $1.29
  • 1 pint grape tomatoes* $1.49
  • 1/2 red onion $0.16
  • 1/4 bunch fresh parsley, chopped (about ½ cup) $0.35
  • 1 15oz. can cannellini beans $0.69
  • 1 12oz. can chunk light tuna $1.89
  • 2 oz. feta $1.10

Instructions

  • Make the vinaigrette first, so the flavors have a little time to blend. In a bowl or jar, combine the olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper. Whisk the ingredients together, or close the jar and shake until combined. Set the vinaigrette aside.
  • If you want to soften the flavor of the red onion a bit, slice it then soak the slices in ice water for about five minutes before dicing. Otherwise, finely dice the red onion, cut the cucumber into quarter rounds, slice the tomatoes in half, and roughly chop the parsley.
  • Combine the cucumber, tomato, onion, and parsley in a bowl. Pour the vinaigrette over top, then stir until the vegetables are coated.
  • Rinse and drain the beans, and drain the tuna. Add the beans, tuna, and feta to the salad, then gently stir to combine. These three are added last and only gently stirred to make sure the tuna remains in larger flakes instead of falling apart into tiny pieces.
  • Serve immediately, or refrigerate up to four days. Give it a quick stir after refrigerating and before serving to redistribute the dressing.

Notes

*You can use a conventional cucumber and diced Roma tomatoes in place of English cucumber and grape tomatoes if needed. 

Nutrition

Serving: 1cup | Calories: 283.55kcal | Carbohydrates: 23.75g | Protein: 22.48g | Fat: 11.98g | Sodium: 691.93mg | Fiber: 5.18g

How to Make Mediterranean Tuna Salad – Step by Step Photos

Homemade vinaigrette in a bowl with a fork

Start with the vinaigrette, so the flavors have a little time to blend. Combine ¼ cup olive oil, 2 Tbsp red wine vinegar, 1 Tbsp lemon juice, 1 tsp dried oregano, ½ tsp salt, and ¼ tsp freshly cracked pepper. Set the dressing aside.

red onion slices soaking in a bowl of water

If you want to soften the flavor of the red onions, soaking them for five minutes or so in ice water really helps! I slice them first to give more surface area to water contact, then finely dice them after soaking. For this recipe I used about ½ of a red onion.

Chopped vegetables in a bowl

You also want to cut one cucumber into quarter rounds, slice a pint of grape tomatoes in half, and roughly chop about ¼ bunch of parsley (about ½ cup chopped). Add them all to a bowl with the finely diced red onion.

Vinaigrette being poured over vegetables in the bowl

Pour the vinaigrette over top, then stir until everything is coated. We’ll add the tuna and feta last so they don’t break apart too much when stirring.

beans, tuna, and feta added to the salad

Rinse and drain one 15oz. can of cannellini beans, and drain one 12oz. can of chunk light tuna. Add the beans, tuna, and 2oz. feta to the salad, then fold to combine.

Finished Mediterranean Tuna Salad in the bowl with a spatula

And that’s a wrap! Your Mediterranean Tuna Salad is ready to go. You can either serve it immediately or refrigerate for up to four days. Enjoy!

Mediterranean Tuna Salad in a white serving dish from above

The post Mediterranean Tuna Salad appeared first on Budget Bytes.