Why You’ll Love This Recipe
Red Beans and Rice is a comforting, hearty dish that’s both satisfying and easy to make. It’s a staple in Southern cuisine, known for its rich flavor and filling nature. This vegetarian version skips the sausage but still packs a punch with its blend of spices, beans, and perfectly cooked rice. It’s a perfect choice for a quick weeknight dinner or a flavorful side dish for any meal. You’ll love how simple yet flavorful this dish is, and it’s sure to become a family favorite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 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
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1 can diced tomatoes (14.5 oz)
- 1 1/2 cups vegetable broth
- 1 1/2 cups white rice, cooked
- Salt and pepper to taste
Directions
- If using dried beans, soak the red kidney beans overnight in water. Drain before cooking.
- In a large pot, heat olive oil over medium heat. Add the onion, bell pepper, and celery. Cook until softened, about 5 minutes.
- Add the garlic and cook for another 1-2 minutes until fragrant.
- Stir in the beans, bay leaf, thyme, paprika, and cayenne pepper. Add the diced tomatoes and vegetable broth. Bring to a boil, then reduce the heat and simmer for about 1-1.5 hours, or until the beans are tender.
- Season with salt and pepper to taste.
- Serve the red beans over a bed of cooked rice.
Servings and Timing
- Servings: 4
- Prep time: 10 minutes
- Cook time: 1 hour 30 minutes (if using dried beans)
- Total time: 1 hour 40 minutes
Variations
- Add Sausage: If you’re not vegetarian, add smoked sausage or Andouille sausage for a traditional touch.
- Spicy: Increase the cayenne pepper or add a chopped jalapeño for extra heat.
- Vegetable Medley: Feel free to add other vegetables like carrots or tomatoes for added texture and flavor.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish also freezes well for up to 3 months. To reheat, microwave or warm on the stove until heated through.
FAQs
Can I use canned beans instead of dried beans?
Yes, you can use 2 cans of red kidney beans if you want to skip the soaking and cooking process.
Can I make this dish in a slow cooker?
Yes! After sautéing the vegetables, add everything to a slow cooker and cook on low for 6-8 hours.
How do I make this dish spicier?
Increase the amount of cayenne pepper or add diced jalapeños to the pot for extra heat.
Can I use brown rice instead of white rice?
Yes, brown rice works just as well but will require a longer cooking time.
What can I serve this dish with?
This dish pairs wonderfully with cornbread, sautéed greens, or a side salad.
Can I use vegetable broth instead of water?
Yes, vegetable broth adds more flavor and depth to the dish, but water works as a substitute if needed.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free.
How can I make this dish more filling?
Add more vegetables like carrots, zucchini, or spinach for a more hearty meal.
Can I make this dish ahead of time?
Yes, it can be made ahead and stored in the refrigerator for up to 3 days. The flavors only get better as it sits!
How do I store the leftover rice?
Keep any leftover rice in a separate container and store in the fridge for up to 3 days.
Conclusion
Red Beans and Rice is a classic dish that’s both comforting and versatile. With its blend of savory beans, spices, and tender rice, it’s a filling meal that’s perfect for any occasion. Whether you enjoy it as a main dish or a hearty side, this recipe is simple, satisfying, and packed with flavor. It’s a great way to celebrate Southern comfort food while keeping things vegetarian-friendly!
Print
Red Beans and Rice
- Total Time: 1 hour 40 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Red Beans and Rice is a classic Southern dish that’s both hearty and comforting. This vegetarian version skips the sausage but still delivers rich, flavorful beans cooked in a blend of spices, and served over perfectly cooked rice. It’s the perfect choice for a weeknight dinner or a filling side dish. With its easy prep and bold flavors, this dish is sure to become a family favorite.
Ingredients
- 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
- 1 ½ cups white rice, cooked
- Salt and pepper to taste
Instructions
- If using dried beans, soak the red kidney beans overnight in water. Drain before cooking.
- In a large pot, heat olive oil over medium heat. Add the onion, bell pepper, and celery. Cook until softened, about 5 minutes.
- Add the garlic and cook for another 1-2 minutes until fragrant.
- Stir in the beans, bay leaf, thyme, smoked paprika, and cayenne pepper. Add the diced tomatoes and vegetable broth. Bring to a boil, then reduce the heat and simmer for about 1-1.5 hours, or until the beans are tender.
- Season with salt and pepper to taste.
- Serve the red beans over a bed of cooked rice.
Notes
- Add Sausage: For a non-vegetarian version, add smoked sausage or Andouille sausage for a more traditional flavor.
- Spicy Version: Increase the cayenne pepper or add chopped jalapeños for a spicy kick.
- Vegetable Medley: Add other vegetables like carrots or zucchini for extra texture and flavor.
- Prep Time: 10 minute
- Cook Time: 1 hour 30 minutes (if using dried beans)
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern
