Red Beans and Rice
This flavorful southern classic dish is budget-friendly, easy, hot, filling, and tasty!
Servings 6 servings
Ingredients
Saute together:
- 1 onion
- 1 green bell pepper
- 4 stalks celery
- 4 cloves garlic, minced
Add:
- 1 lb dry small red beans or kidney beans, soaked at least 8 hours (see bottom instructions for using canned beans)
- 4 cups vegetable broth (if cooking on stove, use 6 cups since a lot will steam away)
- 2 tsp dried thyme
- 2 tsp dried oregano
- 2 bay leaves
- 2 tsp smoked paprika
- 1 tsp liquid smoke
- 1/4 tsp black pepper
- 1 tsp salt
- hot sauce to taste
- cooked rice for serving
- sliced green onions and cilantro, if desired
Instructions
- Soak dry red beans in a bowl of water for 8-24 hours. Drain when ready to cook.
- Start cooking rice.
- Chop onion, bell pepper, and celery and mince garlic.
Instant Pot/ Pressure Cooker Instructions
- Set the saute feature for 6 minutes, and saute the onion, bell pepper, celery, and garlic together. Add a splash of water if needed.
- Add the remaining ingredients and lock the lid in. Set valve to sealing position and set to high pressure for 30 minutes. Do a quick or natural release.
Stove Top Instructions
- Sauté the onion, bell pepper, celery, and garlic together in a large pot. Add a splash of water if needed.
- Add the remaining ingredients and bring to a simmer. Cover, and let simmer for 1 hour and 15 minutes. Take lid off and let simmer another 15 minutes until beans are tender.
To serve
- Serve with rice and add hot sauce, sliced green onion, or cilantro on top.
To use canned beans:
- Sauté the onion, bell pepper, celery, and garlic together in a large pot. Add a splash of water if needed.
- Add only 1 cup of vegetable broth (NOT 4) all the other spices and ingredients, and 2 cans of red kidney beans or other red beans.Let simmer about 10 minutes until heated through and fragrant. Serve with rice, sliced green onions, cilantro, etc on top.
