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Red Beans and Rice
with green beans

Active: 35 minTotal: 35 min

Red beans and rice is budget friendly and quick to put together on a busy weeknight! Served with a flavorful tomato sauce and green beans on the side, this meal has everything you need for a little midweek pick-me-up.
Smarts: This recipe makes enough tomato sauce for Thursday night's calzones.



Tomato Sauce with Garlic and Thyme:
  • Onions, medium - 1, diced
  • Bell peppers, red - 1, diced
  • Garlic - 4 cloves, chopped
  • Thyme leaves - 1 tsp, leaves torn
  • Oil, olive - 1 Tbsp
  • Paprika - 1/2 tsp
  • Tomatoes, crushed (28 oz / 794 g) - 1 can
Red Beans and Rice:
  • Beans, pinto (14 oz / 397 g) - 2 cans, drained and rinsed
  • Tomato Sauce with Garlic and Thyme (ingredients listed separately) - ~2 cups
  • Cooked rice (leftover from Monday) - ~2 cups
Boiled Green Beans:
  • Green beans, fresh or frozen - 1 lb, chopped into 1” / 2.5 cm pieces
  • Butter - 1 Tbsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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  1. Green beans / Onions / Bell peppers / Garlic / Thyme - Prep as directed. Store green beans in one container. Combine onions and bell peppers in another container. Combine garlic and thyme in a third container. (Can be done up to 5 days ahead)
  2. Make tomato sauce - (This makes enough for Thursday’s meal. If prepping right before cooking, get water for green beans boiling before continuing with prep.) Heat a saucepan with olive oil over medium heat. Add onions and bell peppers and saute until soft, 3 to 4 minutes. Add garlic, thyme, and paprika and saute for 1 minute. Pour tomatoes over top and simmer for 5 minutes. Season with some salt and pepper. (Can be done up to 5 days ahead)
  3. Beans - Drain and rinse beans.


  1. Bring a large stock pot of salted water to a boil.
  2. While water is coming to a boil, combine pinto beans and tomato sauce (reserve half for Thursday) in a large skillet. Place skillet over medium heat and cover. Simmer beans and sauce for 10 minutes to let the flavors come together.
  3. Once water in the stock pot comes to a boil add green beans and simmer until tender, 4 to 6 minutes. Drain.
  4. Return to beans and sauce. Gently mash some of the beans with a fork or spatula. (Note: Mashing some of the beans will give the dish a creamier texture.) Season with some salt and pepper. Stir in some hot sauce if you’d like the beans spicy.
  5. Toss green beans with butter. Season with some salt and pepper.
  6. Reheat leftover rice in the microwave.
  7. Serve red beans / sauce over rice. Enjoy green beans on the side.

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This meal has 35 reviews

Testy meatballs! The potatoes and green beans were delicious!

By: Kate
Posted: Nov 08, 2018
Diet: Original

My husband and i enjoyed this combination. The only thing i didnt like was cooking the meatballs on the stove as i feel the oven is much easier and will free up cooking space.

By: Crystal
Posted: Nov 08, 2018
Diet: Original

I was not impressed with this meal as written. I ended up doctoring up the sauce a good bit - adding salt, pepper, Italian and creole seasonings as well as garlic and onion powder. I didn't have any breadcrumbs so I left those out of the meatballs, but I did add 2 tsp Worcestershire sauce. I also decided to roast the potatoes with salt, pepper and garlic and added the same to the sautéed green beans because the recipe as written seemed very bland. Overall though I liked the components of the meal and would make it again using the adjustments I made.

By: Courtney
Posted: Nov 08, 2018
Diet: Gluten-free

Did not enjoy this match up at all!

By: Laurey
Posted: Nov 07, 2018
Diet: Original

Boiled green beans and cauliflower was so bland and boring. Meatballs were nothing to write home about and I hadn’t even cleaned the kitchen and the kids were cruising for snacks because they were still hungry.

By: Rebecca
Posted: Nov 07, 2018
Diet: Paleo

Added some Italian seasoning to jazz up the taste a little. Different and the whole family enjoyed it.

By: Lorra
Posted: Nov 07, 2018
Diet: Original