Description
Hearty Southern Red Beans and Rice with tender beans, aromatic vegetables, and Cajun spices cooked low and slow for deep flavor.
Ingredients
- 1 lb dried red kidney beans, rinsed and soaked overnight
- 1 tbsp olive oil
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1/2 tsp dried oregano
- 1/2 tsp cayenne pepper (optional)
- 2 bay leaves
- 6 cups low‑sodium vegetable broth (or water)
- 1 tsp salt, plus more to taste
- 1/2 tsp black pepper
- 3 cups cooked white or brown rice
- 2 tbsp chopped fresh parsley (for garnish)
- Hot sauce, to serve (optional)
Instructions
- Drain and rinse soaked red beans.
- Heat olive oil in a large pot over medium heat. Add onion, bell pepper, and celery. Sauté until softened, about 5–7 minutes.
- Add garlic and cook 1 more minute until fragrant.
- Stir in smoked paprika, thyme, oregano, and cayenne (if using). Cook 1 minute.
- Add beans, bay leaves, and vegetable broth. Bring to a boil.
- Reduce heat to low, cover partly, and simmer gently, stirring occasionally, until beans are tender, about 1½–2 hours.
- Remove bay leaves. Season with salt and pepper. If thicker texture is desired, mash some beans against the pot’s side and stir.
- Serve over warm rice. Garnish with parsley and offer hot sauce on the side.
Notes
- Use soaked beans to reduce cooking time; quick‑soak by boiling beans 2 minutes, removing from heat, and soaking 1 hour.
- For a richer flavor, add a smoked vegan sausage or small diced ham.
- Beans will thicken upon standing; add splash of water if needed when reheating.
- Make‑ahead: Keeps well in fridge for up to 5 days—flavors deepen over time.