Red Beans and Rice
A creamy, hearty Southern classic from Louisiana featuring red kidney beans simmered with spices and served over fluffy white rice. This comfort food dish is easy to prepare, budget-friendly, and perfect for weeknight dinners.
Ingredients
- 1 cup dried red kidney beans soaked overnight
- 1 medium onion diced
- 1 bell pepper diced
- 2 celery stalks diced
- 4 cloves garlic minced
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 teaspoon cayenne pepper adjust to taste
- salt and black pepper to taste
- 4 cups vegetable or chicken stock
- 1 cup white rice
- chopped green onions for garnish
Instructions
- Soak the Beans: Rinse the dried red kidney beans under cold water and soak them in water overnight. This will help tenderize them for cooking.
- Sauté the Veggies: In a large pot, heat a splash of oil over medium heat. Add the diced onion, bell pepper, and celery, cooking until they are soft, about 5 minutes.
- Add the Garlic and Spices: Stir in the minced garlic, thyme, cayenne pepper, bay leaves, salt, and black pepper. Cook for an additional minute until the garlic is fragrant.
- Cook the Beans: Add the soaked and drained beans to the pot along with the vegetable or chicken stock. Bring the mixture to a boil, then reduce to a simmer and cover. Let it simmer for about 45 minutes, or until the beans are tender.
- Prepare the Rice: While the beans are cooking, prepare the white rice according to the package instructions.
- Combine and Serve: Once the beans are tender, remove the bay leaves and adjust seasoning if needed. Serve the creamy red beans over a bed of fluffy rice and garnish with chopped green onions.