Red Beans And Rice
A soulful, hearty Louisiana favorite made with creamy red beans, aromatic spices, and fluffy white rice — a comforting dish with rich Creole flavor.
Ingredients:
For the Red Beans:
1 tablespoon olive oil
1 medium onion, chopped
1 green bell pepper, chopped
2 celery stalks, chopped
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (adjust to taste)
1/2 teaspoon ground black pepper
1/2 teaspoon salt (more to taste)
2 cans (15 oz each) red kidney beans, drained and rinsed
3 cups low-sodium vegetable or chicken broth
2 bay leaves
1 teaspoon hot sauce (optional)
For Serving:
2 cups cooked white rice
Chopped green onions (for garnish)
Fresh parsley (optional)
Directions:
Sauté the Aromatics:
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, bell pepper, and celery. Sauté for 5–7 minutes until softened. Add the garlic and cook for another 1–2 minutes.
Season and Simmer:
Stir in thyme, smoked paprika, cayenne, black pepper, and salt. Mix in the red beans and pour in the broth. Add the bay leaves and bring to a gentle boil.
Simmer the Beans:
Reduce the heat to low and cover. Let simmer for about 45–60 minutes, stirring occasionally, until the beans are creamy and tender. Use a wooden spoon or potato masher to mash some of the beans against the side of the pot for a thicker texture.
Adjust Seasoning:
Taste and adjust salt, pepper, or hot sauce as desired. Discard bay leaves before serving.
Serve:
Spoon the red beans over fluffy white rice. Garnish with green onions and parsley for freshness. Enjoy with cornbread or hot sauce on the side if you like.