Description
This Simple Red Beans and Rice recipe is a hearty Southern comfort dish made with red kidney beans, aromatics, and spices simmered to perfection. It’s an easy, budget-friendly, and gluten-free meal perfect for cozy dinners or weekly meal prep.
Ingredients
2 tablespoons olive oil
1 medium onion, chopped
2 celery stalks, chopped
1 green bell pepper, chopped
3 garlic cloves, minced
1 teaspoon smoked paprika
1 teaspoon dried thyme
1 bay leaf
2 cans (15 ounces each) red kidney beans, drained and rinsed
2 cups vegetable or chicken broth
4 cups cooked white rice
Salt and pepper, to taste
1 cup cooked sausage slices (optional)
Instructions
1. In a large pot, heat olive oil over medium heat. Add chopped onion, celery, and green bell pepper. Sauté until softened, about 5 minutes.
2. Stir in minced garlic, smoked paprika, thyme, and the bay leaf. Cook for 1 minute until fragrant.
3. Add red kidney beans and broth. Bring to a boil, then reduce to a gentle simmer. Cook uncovered for 25 to 30 minutes, stirring occasionally.
4. Remove 1 cup of the beans and mash with a spoon. Return mashed beans to the pot and stir to thicken.
5. Season with salt and pepper. If using sausage, stir it in now and let it heat through.
6. Serve beans over warm cooked rice and garnish with fresh parsley if desired.
Notes
This dish tastes even better the next day as the flavors develop.
You can freeze the beans without the rice for up to 2 months.
Use canned beans for a quick meal or dried beans for traditional texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Southern / Creole
Nutrition
- Serving Size: 1.5 cups
- Calories: 390
- Sugar: 3g
- Sodium: 720mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 12g
- Protein: 17g
- Cholesterol: 15mg