Red Beans and Oats

In our version of this favorite Louisiana dish, steel cut oats stand-in for the traditional rice. Start your oats right before you begin preparing your beans.
Course Mains, Sides, Salads and Soups
Servings 4


  • 1 Tbsp canola oil (15 ml)
  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 bay leaf
  • 1 tsp dried thyme (5 ml)
  • 1 Tbsp hot sauce, or to taste (15 ml)
  • 1/4 tsp cayenne pepper (1 ml)
  • 1 1/2 tsp salt (7.5 ml)
  • 1/4 tsp pepper (1 ml)
  • 4 cups chicken or vegetable stock, plus additional if required (1000 ml)
  • 2 x 19 oz cans red kidney beans, drained and rinsed (2 x 540 ml)
  • 2 cups steel cut oats (500 ml)
  • 6 cups water (1500 ml)
  • Fresh parsley, chopped
  • Hot sauce, for serving


To make the beans:

  1. In a large, heavy-bottomed pot over medium-high heat, sauté onion, bell pepper and celery until tender. Add garlic and sauté for 30 seconds.
  2. Add bay leaf, thyme, cayenne pepper, hot sauce, salt, pepper and stock.
  3. Bring to a boil, add beans, then reduce to a simmer.
  4. Cook uncovered, stirring often, for 20 minutes. Remove bay leaf.
  5. Transfer about 2 cups of the mixture into a bowl and mash well with a potato masher or hand blender.
  6. Return mashed beans to the pot, taste and adjust seasoning, and simmer for 5 minutes longer, adding additional stock if bean mixture is too thick.
  7. Serve beans over hot, cooked oats, sprinkle with chopped parsley and pass the hot sauce.

To make the oats:

  1. In a saucepan, bring 6 cups water to a boil.
  2. Stir in steel cut oats and 1 tsp salt. Reduce heat and simmer oats, covered or uncovered, for 20 minutes, stirring occasionally.

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