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Quick Red Beans and Rice

User Rating 2.5 Star Rating (7 Reviews)


Red beans and rice
Groesbeck/Uhl/Photodisc/Getty Images

Cook Time: 40 minutes

Total Time: 40 minutes


  • 2 cans red kidney beans, (15 ounces each)
  • 3 slices bacon
  • 1 large onion, chopped
  • 1/2 cup chopped celery
  • 1 small bell pepper, chopped
  • 2 tablespoons chopped parsley
  • 1/2 cup chopped green onions, with tops
  • 2 tablespoons ketchup
  • 1 1/2 teaspoons Worcestershire sauce
  • 1 jar (2 oz) chopped pimiento
  • 1 can (8 oz) tomato paste
  • 1 teaspoon chili powder
  • 1/2 pound Polish sausage, sliced, if desired


Fry bacon and crumble into kidney beans. Saute vegetables in the bacon drippings. Cook until vegetables are wilted. Add beans and remaining ingredients. Cover and simmer for 30 minutes. Serve over rice.
Serves 4.

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User Reviews

Reviews for this section have been closed.

 4 out of 5
We liked it!, Member DocPK

I had everything going in the pan and realized I had forgotten the bell pepper! The sweetness also comes from the tomato paste and ketchup. Leave out the ketchup if you don't like the slightly sweet taste and see if that is more to your liking. I also added some salt, black pepper, and cayenne pepper. This ""spiced"" it up a bit. I don't like traditional red beans and rice, too bland. This was much better and I will make it again.

7 out of 9 people found this helpful.

See all 7 reviews

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