Description
A hearty and flavorful traditional Red Beans and Rice recipe featuring tender red kidney beans simmered with aromatic vegetables and spices, served over fluffy white rice. Perfect for a comforting and nutritious meal.
Ingredients
Scale
Beans and Vegetables
- 1 cup dried red kidney beans (or 2 cans of beans)
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 bay leaf
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- 1 can diced tomatoes (14.5 oz)
- 1 ½ cups vegetable broth
Rice and Seasoning
- 1 ½ cups white rice, cooked
- Salt and pepper to taste
Instructions
- Soak Beans: If using dried beans, soak the red kidney beans overnight in water. Drain before cooking to ensure they cook evenly and become tender.
- Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add the chopped onion, bell pepper, and celery. Cook until softened, about 5 minutes, to release their flavors.
- Add Garlic: Stir in minced garlic and cook for an additional 1-2 minutes until fragrant, enhancing the aroma of the dish.
- Combine Ingredients and Simmer: Add the drained beans, bay leaf, dried thyme, smoked paprika, and cayenne pepper to the pot. Stir in the diced tomatoes and vegetable broth. Bring the mixture to a boil, then reduce heat to a simmer. Cook for 1 to 1.5 hours or until beans are tender and flavors meld.
- Season: Remove the bay leaf. Season the beans with salt and pepper to taste, adjusting to your preference.
- Serve: Spoon the red beans over a bed of cooked white rice and enjoy this classic comforting meal.
Notes
- For faster cooking, canned beans can be used and added directly without soaking.
- Adjust cayenne pepper according to desired spice level.
- Use vegetable broth for a vegetarian or vegan option.
- Soaking beans overnight reduces cooking time and improves digestibility.
- Leftovers can be refrigerated for up to 3 days and reheat well.
