A classic dish combining red beans and rice, flavored with vegetables and spices for a hearty meal.
Author:Lorenzo Bonucci
Prep Time:6 hours (soaking time)
Cook Time:1 hour 30 minutes
Total Time:7 hours 30 minutes
Yield:Serves 6
Category:Main Course
Method:Stovetop
Cuisine:Creole
Diet:Vegetarian
Ingredients
Scale
1 cup dried red beans
4 cups water (for cooking beans)
1 tablespoon olive oil
1 medium onion, diced
1 green bell pepper, diced
2 celery stalks, diced
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon smoked paprika
1 bay leaf
1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper (optional, for heat)
4 cups cooked white rice
1/4 cup chopped green onions (for garnish)
Instructions
Rinse the dried red beans under cold water and remove any debris. Soak the beans in water for at least 6 hours or overnight.
Drain the soaked beans and place them in a large pot. Add 4 cups of fresh water and bring to a boil. Reduce heat and simmer for about 1 hour, or until beans are tender.
In a separate large skillet, heat olive oil over medium heat. Add the diced onion, green bell pepper, and celery. Sauté for about 5 minutes until vegetables are softened.
Stir in the minced garlic, thyme, smoked paprika, bay leaf, salt, black pepper, and cayenne pepper (if using). Cook for an additional 2 minutes until fragrant.
Once the beans are cooked, add them to the skillet with the sautéed vegetables. Stir to combine and let simmer for 15-20 minutes, allowing the flavors to meld. If the mixture is too thick, add a little water to reach desired consistency.
Serve the red beans over cooked white rice and garnish with chopped green onions.
Notes
For a vegetarian version, omit any meat and use vegetable broth instead of water for cooking the beans.
Add cooked sausage or ham for a heartier dish and additional flavor. Adjust cooking time accordingly to ensure meat is heated through.