How to Make Red Beans and Rice (canned beans)

• 3 cans of kidney beans (2 drained not raised, 1 can with the liquid)
• 3 cups of water
• 1 tablespoon olive oil
• 1 medium sweet onion, diced
• 1 green bell pepper, diced
• 2 celery ribs, diced
• 2 tablespoon tomato paste
• 3 cloves garlic, minced
• 1 ½ teaspoon Cajun seasoning
• ½ teaspoon smoked paprika
•  ½ teaspoon liquid smoke
• 1 dried Thai chili
• 2 bay leaves
• 1 teaspoon salt
• ½ teaspoon ground black pepper

1. The Beans: Drain 2 cans of the kidney beans. Do not rinse them. For the third can, you will be adding all the liquid to the can. This will help thicken the dish- and bring a little more of the creaminess you would have in the slower-cooked dried bean version. 
2. Cook the Veggies: Heat olive oil over medium heat in a large pot. Sauté diced onion, green bell pepper, and celery (your “holy trinity”) until soft, about 15 minutes.
3. Add Seasonings: Stir in Cajun seasoning, smoked paprika, liquid smoke, tomato paste, salt, and black pepper. Cook for another minute to let the spices bloom.
4. Add Beans and Liquid: Add the beans to the pot with 3 cups of water, dried chili, and a bay leaf. Bring to a boil, then reduce the heat to a simmer.
5. Simmer Until Tender: Let the beans cook for about an hour, stirring occasionally. Once tender, remove the lid and cook for an additional 30 minutes to thicken.
6. Mash for Creaminess: For a creamier consistency, mash some of the beans with the back of a spoon or a potato masher.
7. Cook the Rice: While the beans are finishing up, cook your rice in a separate pot. Fluff the rice once done.
8. Serve: Spoon the red beans over white rice and garnish with fresh parsley and green onions.
9.  

Tips, Tricks, and Alterations

• Use Canned Beans: If you’re short on time, canned red beans work well. Just reduce the cooking time since they’re already soft.
• Use Different Beans: pink beans, cannellini, pinto beans
• Season to Taste: Taste and adjust the seasoning before serving. Some Cajun seasonings are saltier than others, so go easy at first.
• Quick Soak: if you didn't do the overnight soak, you can do a "quick Soak":
  • Step 1: Sort and RinseSpread the beans out on a sheet pan or another flat surface, making it easy to inspect them. Sort through the beans with your fingers, removing any small stones, shriveled beans, or other debris. Once sorted, transfer the beans to a colander and rinse thoroughly to wash away any dust or dirt.
  • Step 2: Bring to a Boil Place the beans in a large pot and cover them with at least 2 inches of water. Bring the water to a boil over high heat, then reduce the heat and let the beans cook at a gentle boil for 2 minutes. If desired, add a pinch of salt to the water.
  • Step 3: Soak for 1 Hour
    Remove the pot from the heat and let the beans soak, uncovered, for 1 hour. After soaking, drain the beans and cover them with fresh water. Simmer according to your recipe, checking frequently until the beans are tender and cooked to your liking.