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 comforting dish is perfect for a wholesome family meal.
Ingredients
Scale
Beans and Seasonings
- 1 cup dried red kidney beans (or 2 cans of beans)
- 1 bay leaf
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- Salt and pepper to taste
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 can diced tomatoes (14.5 oz)
Liquids and Others
- 1 ½ cups vegetable broth
- 1 ½ cups white rice, cooked
Instructions
- Soak Beans: If using dried beans, soak the red kidney beans overnight in water. Drain them well before cooking to ensure even cooking and soften texture.
- Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add chopped onion, bell pepper, and celery. Cook until softened and fragrant, about 5 minutes, stirring occasionally.
- Add Garlic: Stir in minced garlic and cook for an additional 1 to 2 minutes until the garlic is fragrant but not browned.
- Simmer Beans: 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 heat to low and simmer gently for 1 to 1.5 hours, or until the beans are tender.
- Season: Remove the bay leaf and season the beans with salt and pepper according to taste.
- Serve: Spoon the cooked red beans over a bed of hot, cooked white rice and enjoy immediately.
Notes
- For quicker preparation, canned beans can be used instead of dried beans, reducing cooking time significantly.
- Soaking dried beans overnight helps reduce cooking time and improves digestibility.
- Adjust cayenne pepper according to your preferred spice level.
- This recipe is vegetarian and can easily be made vegan by confirming the vegetable broth is free from animal products.
- Leftovers store well and flavors develop further overnight.
