Simple Red Beans And Rice Recipe

I love preparing my favorite Red Bean Rice Recipe on Meatless Monday nights. I soak red kidney beans overnight, then simmer them with olive oil, chopped yellow onion, garlic and green bell pepper, accented by bay leaf, thyme and smoked paprika. This dish keeps dinner exciting with wholesome, hearty flavor.

I love finding recipes that are simple yet pack tons of flavor, and my Simple Red Beans and Rice is no exception. This recipe is perfect for Meatless Monday or any night when you dont wanna overcomplicate dinner.

I start with 1 lb of dried red kidney beans that I soak overnight and drain before cooking. I heat up 1 tablespoon of olive oil in my pot, then toss in a chopped large yellow onion, a green bell pepper cut into pieces, and 2 diced celery stalks.

Adding 3 minced garlic cloves, a bay leaf, dried thyme, and smoked paprika really brings the dish together, with a hint of cayenne pepper for those who like a little kick. I simmer everything in 4 cups of vegetable broth until the flavors meld and then mix in 2 cups of cooked white rice.

Its a solid red bean rice recipe thats been compared to some of the best crockpot beans and rice recipes out there. Enjoy!

Why I Like this Recipe

I really like this recipe for a few reasons. First, it’s really easy to make even if I’m not a master chef; I just toss in the veggies and beans and let it simmer, which makes it super relaxed to cook. Second, I love that the dish is hearty and comforting – those red beans mixed with rice always remind me of home and they fill me up real good. Third, it’s great for meatless days because it’s flavorful without needing any meat, and that makes me feel a bit healthier too. Lastly, I love how the spices like smoked paprika and cayenne pepper really kick up the taste, giving it a fun and slightly spicy twist that keeps me coming back for more.

Ingredients

• Red kidney beans: provide protein and fibre, giving the dish a hearty feel and plenty of sustenance.
• Olive oil: adds healthy fats and a smooth, rich taste that really makes the flavors pop.
• Yellow onion: offers natural sweetness and vitamins that help balance the savory spices.
• Green bell pepper: infuses crisp freshness and a slight tang that lightens the overall dish.
• Garlic: brings a bold aroma, natural anti-inflammatory perks and a little zest in every bite.
• Rice: delivers carbs and energy, acting as a comforting base for the flavors.
• Bay leaf: adds an herbal note to tie flavors together, soft and subtle.

Ingredient Quantities

• 1 lb dried red kidney beans (soaked overnight and drained)
• 1 tablespoon olive oil
• 1 large yellow onion, chopped
• 1 green bell pepper, chopped
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional for heat)
• 4 cups vegetable broth
• Salt and black pepper, to taste
• 2 cups cooked white rice

How to Make this

1. Heat the olive oil in a large pot over medium heat. Toss in the chopped onion, green bell pepper, and diced celery. Cook ’em for about 5-7 minutes, until they’re soft.

2. Mix in the minced garlic, bay leaf, dried thyme, smoked paprika, and cayenne pepper if you’re using it. Stir for about 1 minute until it smells great.

3. Add the soaked and drained red kidney beans into the pot. Pour in the vegetable broth and bring everything to a simmer.

4. Season with a pinch of salt and some black pepper. Give it a good stir.

5. Let the beans cook on low heat. Cover the pot and simmer for about 90 minutes to 2 hours, stirring every now and again, until the beans are nice and tender.

6. If the pot gets too thick or dry, you can splash in a bit more water or broth as needed.

7. Once the beans are soft and creamy, remove the bay leaf and taste the dish, adjusting the salt and pepper if needed.

8. Serve the red beans over 2 cups of freshly cooked white rice. Enjoy your meal!

Equipment Needed

1. Large pot for simmering the beans and veggies
2. Cutting board for chopping the onion, bell pepper, celery, and garlic
3. Chef’s knife for slicing and dicing your ingredients
4. Colander to drain the soaked beans
5. Wooden spoon or spatula for stirring the mix
6. Measuring spoons and cups for spices, oil, and broth
7. Another pot or rice cooker to prepare the white rice

FAQ

Simple Red Beans And Rice Recipe Substitutions and Variations

• Olive Oil: Instead of olive oil, you can use canola oil or even vegetable oil if you’re in a pinch
• Dried Red Kidney Beans: You can swap them out for pinto beans or black beans, just keep in mind the cooking time might change a little
• Green Bell Pepper: If you can’t find green, red or yellow bell peppers are a good alternative
• Vegetable Broth: Chicken broth works as a replacement if you’re not strictly vegetarian
• White Rice: Brown rice or quinoa can be used instead for a different texture and extra nutrients

Pro Tips

1. Try cooking the onion, peppers, and celery a little longer if you’re into a sweeter, deeper flavour; sometimes letting them go a bit over can really bring out a nice base taste.
2. Keep an eye on the bean mixture while it simmers – if it gets too thick or seems too dry, adding a splash more broth or even water can save the dish.
3. Don’t be afraid to adjust the seasonings towards the end of cooking; sometimes a pinch more salt or pepper right before serving can make a huge difference.
4. If you like a little more kick, feel free to play around with the cayenne pepper – adding it slowly while tasting ensures you get the heat just right without overpowering the other flavours.