Description
A classic dish from Louisiana, Red Beans and Rice is a hearty and flavorful meal made with red beans, rice, and a variety of spices and vegetables.
Ingredients
Scale
- 1 cup red beans
- 4 cups water
- 1 cup long-grain rice
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 teaspoon thyme
- 1 teaspoon cayenne pepper
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Soak the red beans overnight in water.
- In a large pot, heat olive oil over medium heat and sauté the onion, bell pepper, celery, and garlic until softened.
- Add the soaked beans, water, thyme, cayenne pepper, bay leaf, salt, and pepper to the pot.
- Bring to a boil, then reduce heat and simmer for about 1.5 to 2 hours, or until the beans are tender.
- In a separate pot, cook the rice according to package instructions.
- Once the beans are cooked, remove the bay leaf and serve the beans over the rice.
Notes
- For added flavor, consider adding smoked sausage or ham hocks to the beans while cooking.
- This dish is best served with a side of cornbread.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 1g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg