Here is a classic red beans and rice recipe that brings the taste of the South right to your kitchen. This dish is not only hearty and filling, but it also offers a delightful blend of spices and textures that will keep you coming back for more. Easy to prepare and perfect for family gatherings, this recipe will surely impress your guests and loved ones alike.
Ingredients
– 1 cup dried red beans
– 4 cups water
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 bell pepper, chopped
– 1 teaspoon smoked paprika
– 1 teaspoon cumin
– 1 bay leaf
– Salt and pepper to taste
– 2 cups cooked white rice
Servings and Cooking Time
This recipe serves 4 people. Preparation time is approximately 10 minutes, and cooking time is about 1 hour and 30 minutes.
Nutritional Value
Based on a serving size of 1 cup, the nutritional value for one person includes approximately 300 calories, 15g protein, 60g carbohydrates, 5g fat, and 12g fiber.
Step-by-Step Cooking Process
1. Rinse the dried red beans and soak them overnight in water.
2. Drain the beans and set aside.
3. In a large pot, heat olive oil over medium heat.
4. Add chopped onion and sauté until translucent.
5. Stir in minced garlic and chopped bell pepper, cooking for another 2 minutes.
6. Add the soaked beans to the pot along with 4 cups of water.
7. Sprinkle in smoked paprika, cumin, bay leaf, salt, and pepper.
8. Bring the mixture to a boil, then reduce to a simmer.
9. Cover the pot and let it cook for about 1 hour, stirring occasionally.
10. Once the beans are tender, serve them over cooked rice.
Alternative Ingredients
You can substitute dried red beans with canned beans for a quicker option. Additionally, if you prefer a vegetarian version, replace chicken broth with vegetable broth.
Serving and Pairings
Red beans and rice can be served alone or paired with cornbread, collard greens, or a simple green salad for a complete meal.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 5 days. You can also freeze the dish for up to 3 months. Reheat in the microwave or on the stovetop, adding a splash of water if necessary.
Cooking Mistakes
– Avoid using too much salt before tasting.
– Don’t skip soaking the beans; it reduces cooking time.
– Stir occasionally to prevent sticking.
– Ensure beans are fully cooked for better texture.
– Adjust spices to your taste preference.
Helpful Tips
– Use fresh ingredients for the best flavor.
– Consider adding diced smoked sausage for extra protein.
– Let the dish sit for a few minutes before serving to enhance flavor.
– Experiment with different spices to find your perfect blend.
FAQs
Can I use canned beans instead of dried?
Yes, you can use canned beans. Just rinse and add them in the last 15 minutes of cooking to heat through.
How can I make this dish spicier?
Add diced jalapeños or a dash of cayenne pepper to increase the heat level.
Is this recipe vegan?
Yes, this recipe can be made vegan by using vegetable broth and omitting any meat.
How can I store leftovers?
Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
Can I make this dish in a slow cooker?
Absolutely! Combine all ingredients and cook on low for 6-8 hours for a hands-off approach.
Conclusion
Red beans and rice is a timeless dish that offers comfort and flavor in every bite. Whether you’re enjoying it as a main course or a side, this recipe is sure to become a favorite in your household. Try it today and savor the deliciousness of this classic meal.
Red Beans And Rice
Ingredients
- 1 cup dried red beans
- 4 cups water
- 1 tablespoon olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 1 bell pepper chopped
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 bay leaf
- Salt and pepper to taste
- 2 cups cooked white rice
Instructions
- Rinse the dried red beans and soak them overnight in water.
- Drain the beans and set aside.
- In a large pot, heat olive oil over medium heat.
- Add chopped onion and sauté until translucent.
- Stir in minced garlic and chopped bell pepper, cooking for another 2 minutes.
- Add the soaked beans to the pot along with 4 cups of water.
- Sprinkle in smoked paprika, cumin, bay leaf, salt, and pepper.
- Bring the mixture to a boil, then reduce to a simmer.
- Cover the pot and let it cook for about 1 hour, stirring occasionally.
- Once the beans are tender, serve them over cooked rice.
