Description
A classic and comforting Red Beans and Rice recipe featuring tender red kidney beans simmered with aromatic vegetables and spices, served over fluffy white rice. This hearty dish is full of flavor and perfect as a satisfying vegetarian main course.
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
- 1 ½ cups white rice, cooked
Seasoning
- Salt and pepper to taste
Instructions
- Prepare Beans: If using dried beans, soak the red kidney beans overnight in water to soften them. Drain the beans before cooking to remove excess water.
- Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion, bell pepper, and celery. Cook these vegetables for about 5 minutes until they are softened and fragrant.
- Add Garlic: Stir in the minced garlic and cook for another 1-2 minutes to let the flavors develop.
- Combine Ingredients and Simmer: Add the drained beans (or canned if using), bay leaf, dried thyme, smoked paprika, and cayenne pepper to the pot. Pour in the diced tomatoes and vegetable broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 1 to 1.5 hours, or until the beans are tender and the flavors meld together.
- Season: Remove the bay leaf and season the beans with salt and pepper to your taste, adjusting seasoning as needed.
- Serve: Spoon the cooked red beans over a bed of fluffy white rice and serve immediately while hot.
Notes
- If using canned beans, reduce the simmering time since the beans are already cooked.
- Soaking dried beans overnight helps reduce cooking time and improves digestibility.
- You can add smoked sausage or ham for a non-vegetarian variation.
- Adjust cayenne pepper to control the heat level of the dish according to taste.
- Leftover red beans and rice reheat well and taste even better the next day.
