Louisiana Red Beans and Rice Recipe

Name: Louisiana Red Beans and Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb dried red kidney beans; 3 tablespoons peanut oil; 2 large onions, chopped; 3 garlic cloves, mashed; 2 large green peppers, chopped; 3 large stalk celery, sliced; 2 bay leaves; ½ teaspoon thyme; ¼ teaspoon cumin; 1 teaspoon paprika; ½ cup peeled and chopped tomatoes; 1 tablespoon vinegar; hot pepper sauce; salt

Servings: persons

1 lb dried red kidney beans
3 tablespoons peanut oil
2 large onions, chopped
3 garlic cloves, mashed
2 large green peppers, chopped
3 large stalk celery, sliced
2 bay leaves
½ teaspoon thyme
¼ teaspoon cumin
1 teaspoon paprika
½ cup peeled and chopped tomatoes
1 tablespoon vinegar
hot pepper sauce
salt

1
Cook beans according to basic directions.
2
Heat peanut oil in a large saucepan and saute onions, garlic, green peppers, and celery.
3
Add the bay leaves, thyme, cumin, paprika, tomatoes, vinegar, and some bean broth.
4
Simmer vegetables until they are tender.
5
Shortly before serving, add the beans with the remaining broth, hot pepper sauce, and salt.
6
Bring to a boil, lower heat, and simmer about 5 minutes.
7
Serve over steaming rice.

378

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 lb dried red kidney beans, 3 tablespoons peanut oil, 2 large onions, chopped, 3 garlic cloves, mashed, and more.

Yes, Louisiana Red Beans and Rice falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Louisiana Red Beans and Rice

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