Red Bean and Rice with Corn on the Cob

This classic Southern dish makes use of Cajun seasoning to give it a blend of spicy, smoky and soulful flavors. To achieve a creamy flavor and texture, use dried beans instead of canned cooked beans.

Red Bean and Rice with Corn on the CobIngredients

Corn on the Cob

  • 4 large ears of corn
  • pepper
  • butter substitute spray (optional)

Red Beans and Rice

  • 1 cup uncooked rice
  • 2 tsp. extra virgin olive oil
  • 4 cloves garlic (chopped) OR
  • 2 tsp. jarred, minced garlic
  • 11/2 cups cooked red beans, cooked without salt, or 1 15.5-ounce can so-added red beans, kidney beans, black beans, pinto beans, or black-eyed peas
  • 1/2 tsp. salt-free Cajun seasoning
  • 1/4 tsp. black pepper
  • 1/2 small white onion (thinly sliced) OR
  • 4 scallions (sliced)


Corn on the Cob

  1. Removing the husks, pull off the silky threads, and cut out any blemishes with a pointed knife
  2. Bring a large pot of water to a boil. Add the corn, cover and cook 5 minutes. Drain and cut into halves, if desired.
  3. Season to taste with butter substitute spray and pepper.

Red Beans and Rice

  1. Cook rice to package directions.
  2. While rice cooks, heat oil in skillet over medium heat. Add onions and cook 2 minutes, stirring occasionally. Add garlic and cook for 1 minute. Add beans, seasoning and pepper. Cook until heated through, 3-5 minutes, stirring occasionally.
  3. Add rice to bean mixture.

Recipe and photo courtesy of American Heart Association.

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