Red Beans and Rice

  4.6 – 121 reviews  • Healthy Dinner
A Monday night staple in New Orleans, this iconic and easy one-pot dish has deep roots in the city’s history. Much before the time of washing machines, New Orleanians dedicated their Mondays to laundry — a day-long affair that left little time to prepare any meals. So they combined rice and kidney beans with aromatics, spices and ham bone leftover from Sunday supper in one big pot and let it simmer until it was time to eat. This streamlined version of the dish leaves out the ham, but has the rice cooking in chicken stock for extra flavor. The rice and beans get cooked separately to ensure that the grains don’t overcook and hold their shape. Although there’s some debate on the lineage of this dish (some trace it back to enslaved West African people, other’s credit Haitian refugees fleeing the revolution), everyone can agree that red beans and rice is synonymous with the very essence of New Orleans.
Level: Easy
Total: 30 min
Prep: 10 min
Cook: 20 min
Yield: 8 servings

Ingredients

  1. 1 tablespoon olive oil
  2. 2 large cloves garlic, lightly crushed with the side of a knife blade and minced
  3. 1 large red onion, diced
  4. 1 stalk celery, diced
  5. 1 green bell pepper, stem and seeds removed and small diced
  6. 2 (1-pound) cans red kidney beans
  7. 1 teaspoon onion powder
  8. 1 teaspoon salt
  9. 1/4 teaspoon ground black pepper
  10. 1 tablespoon hot sauce
  11. 2 1/2 cups chicken stock
  12. 1 cup white rice
  13. 1 tablespoon butter
  14. 1 tablespoon minced fresh cilantro leaves

Instructions

  1. Heat olive oil over medium-high heat in a large saucepan. Saute garlic, onion, celery, and bell pepper until tender. Stir in kidney beans, onion powder, salt, pepper, and hot sauce. Reduce heat to low and let mixture simmer slowly while you cook the rice.
  2. Bring the chicken stock to a boil and stir in rice and butter. Return to a boil, reduce heat to low, cover and cook for 20 minutes without removing the lid. Remove from heat and let stand for 5 minutes.
  3. Fold rice and beans gently together and transfer to a serving dish. Serve garnished with cilantro.

Nutrition Facts

Sugar 3 grams
Protein 11 grams
Dietary Fiber 9.5 grams
Carbohydrates 43 grams
Sodium 315 milligrams
Cholesterol 4 milligrams
Saturated Fat 1 grams
Total Fat 4 grams
Calories 247

Reviews

Mrs. Susan Martinez
I made this recipe just like it was written. But used dried cilantro and yellow onion as it was what I had. I left the juice in the canned beans. It was awesome. The minced aromatics were delicious. Will make again.
Elizabeth Sims
What a great recipe, made it for my wife and she loved it. Im not a cook and first time making rice and beans, success!!!!!!…Thank u..
Paula Fry
my 1 “pot”  4 qt glass bowl  2-4 cups water 1 cup rice / salt.  microwave hi for  8 min (boiling ) add can tomato sauce & beans, a few chunks of ground beef  & continue on med.  for 10-15/ 20 min. when rice is done   season with chili powder, garlic, pepper , etc  serves  8-12 bowls 
Dennis Green
I’ve made this recipe several times and last night after making the full version that requires an overnight soak and hours of cooking, I wish I’d just made this one. I’m sure Louisiana cooks might have something to quibble with, but I would have rather had the time savings over authenticity. What’s nice about this recipe is you can easily add some sausage or jazz it up with some of your favorite seasonings. 
Elaine Young
I used one pan,sauteed veggies and garlic then add rice,liquid and beans.Obviously Roberts not doing his own dishes.Lol
Kimberly Brown
i lUv beAnS aNd RiCe -=<>.*$ -cArTi BiH 
Dawn Logan DVM
This might be the best meatless red beans and rice recipe I’ve ever prepared.  I included the liquid the beans were packed in and I’m quite sure it helped get the dish to the proper consistency.  The taste is fabulous–I would not hesitate to serve this to anyone, anytime.  My new go-to! 
Troy Levy
Three words “SLAP YA MAMA”
Mary Collier
Perfection
Shelby Robinson
I’ve made this with multiple different additions/changes including adding serrano etc for more heat, or using Korean chili paste instead of hot sauce. It is an amazing recipe as it stands, but super adaptable and always delicious! Love it! 

 

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top