New Orleans Red Beans And Rice(Makes 8 Servings)
Hearty and flavorful red beans and rice with smoky spices, vegetables, and herbs, perfect for comforting family dinners or casual gatherings seeking bold Southern flavors.
Ingredients
- 2 1/2 cups dry red kidney beans ⓘ
- 6 cups water ⓘ
- 1/3 to 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon salt ⓘ
- 2 stalks celery ⓘ
- 2 medium yellow onions ⓘ
- 1 green bell pepper ⓘ
- 1/2 cup chopped fresh flat-leaf parsley ⓘ
- 4 cloves garlic ⓘ
- dash hot pepper sauce ⓘ
- 2 cups vegetable broth ⓘ
- 8 cups cooked brown rice ⓘ
Instructions
- Soak the red kidney beans overnight and drain.
- In a large pot, add soaked beans and 6 cups of water, then bring to a boil.
- Reduce heat and simmer until beans are tender, about 1 to 1.5 hours.
- In a separate pan, sauté chopped celery, diced onions, and diced green bell pepper until softened.
- Add minced garlic and cook for another minute.
- Combine sautéed vegetables with cooked beans in the large pot.
- Add chopped fresh parsley, black pepper, salt, hot pepper sauce, and vegetable broth or dissolved bouillon cube.
- Simmer everything together for 30-45 minutes to develop flavors.
- Meanwhile, prepare cooked brown rice according to package instructions.
- Serve the red beans over hot brown rice.
Tips & Substitutions
For a creamier texture, mash some of the beans during cooking. If you prefer a meatier flavor, consider adding andouille sausage or ham hocks, which can be sautéed with the vegetables. To save time, canned beans can be used; just adjust the cooking time. Always taste and adjust seasonings before serving, especially the hot pepper sauce.
Serving Suggestions
Serve the red beans over hot brown rice for a hearty meal. Garnish with additional chopped parsley and a drizzle of hot pepper sauce for extra kick. This dish pairs beautifully with Cajun Corn And Okra as a side. For a complete meal, consider serving with cornbread or a simple green salad.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm on the stove over low heat, adding a splash of water or broth to loosen it up. This dish can also be frozen for up to 3 months; thaw overnight in the fridge before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of New Orleans Red Beans And Rice(Makes 8 Servings) contains roughly 385 calories, with 25g protein, 71g carbohydrates, and 3g fat. It is an excellent source of vitamin C (187% of the Daily Value), dietary fiber (95% of the Daily Value), and iron (78% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1285mg per serving (56% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe vegetarian or vegan?
Yes, this recipe is naturally vegetarian and can be made vegan by ensuring that the vegetable broth is free from any animal products. Just omit any meat additions, and enjoy a hearty, flavorful dish that fits a vegan diet.
How long can I soak the beans?
You can soak the beans for 8 hours or overnight. If you're short on time, a quick soak method can be used: boil the beans for 2 minutes, then let them sit covered for an hour. This will help soften them for cooking.
What can I serve with red beans and rice?
This dish is traditionally served with cornbread or crusty French bread. You can also add a side salad or some sautéed greens to balance the meal. For a special treat, try pairing it with Irish Shortbread Cookies for dessert.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).