Description
A comforting and hearty Red Beans and Rice recipe featuring tender red kidney beans simmered with aromatic vegetables and spices, served over fluffy white rice. Perfect for a satisfying vegetarian meal with a touch of smoky and spicy flavors.
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 Beans: If using dried beans, soak the red kidney beans overnight in water. Drain before cooking to soften them and reduce cooking time.
- Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add the chopped onion, bell pepper, and celery. Cook until softened and fragrant, about 5 minutes.
- Add Garlic: Stir in the minced garlic and cook for another 1-2 minutes until aromatic.
- Combine and Simmer: Add the soaked 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 covered for 1 to 1.5 hours until the beans are tender and flavors meld.
- Season: Remove the bay leaf and season the beans with salt and pepper to taste. Adjust seasoning as needed.
- Serve: Spoon the red beans over a bed of cooked white rice and enjoy a delicious and wholesome meal.
Notes
- For quicker preparation, canned beans can be used instead of dried beans; reduce simmering time accordingly.
- Soaking beans overnight helps in reducing cooking time and improves digestibility.
- Add more cayenne pepper if you prefer a spicier dish.
- For a non-vegetarian version, smoked sausage or ham can be added with the vegetables during sautéing.
- Leftovers store well in the refrigerator for up to 4 days and can be frozen for longer storage.
