Description
A hearty and flavorful Red Beans and Rice recipe featuring tender red kidney beans simmered with aromatic vegetables and spices, served over fluffy white rice. This classic dish is perfect for a comforting meal and easy to prepare with either dried or canned beans.
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
- Soak the Beans: If using dried beans, soak the red kidney beans overnight in water to soften them, then drain before cooking. This helps reduce cooking time and improves texture.
- Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add chopped onion, bell pepper, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Add Garlic: Stir in the minced garlic and cook for an additional 1-2 minutes until the garlic releases its aroma but doesn’t brown.
- Combine Ingredients and Simmer: Add the drained beans, 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, cover, and let it simmer for 1 to 1.5 hours or until the beans are tender.
- Season: Once the beans are cooked through and tender, season the stew with salt and pepper to taste. Remove the bay leaf before serving.
- Serve: Spoon the red beans over a bed of cooked white rice and enjoy this classic, comforting dish.
Notes
- Using canned beans can reduce the cooking time significantly.
- For extra flavor, you can add smoked sausage or ham if not vegetarian.
- Adjust the amount of cayenne pepper to control the spiciness.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Soaking beans overnight reduces cooking time and improves digestibility.
