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
