Red Beans and Rice Recipe

Name: Red Beans and Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound dried red beans (soaked overnight); 1 large yellow onion, diced; 1 1/2 celery stalks, diced; 4 garlic cloves, finely chopped or minced; 2 bay leaves; 3/4 cup olive oil; 3 to 4 cups water; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 2 to 3 cups cooked rice

Servings: persons

1 pound dried red beans (soaked overnight)
1 large yellow onion, diced
1 1/2 celery stalks, diced
4 garlic cloves, finely chopped or minced
2 bay leaves
3/4 cup olive oil
3 to 4 cups water
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 to 3 cups cooked rice

1
Drain the beans, discarding the water, and set them aside in a pot.
2
Place the onion, celery, garlic and bay leaves in a medium mixing bowl.
3
Drizzle the olive oil over them and let the mixture sit at room temperature for at least 30 minutes.
4
Pour the olive oil and vegetables over the beans and let sit at room temperature for 10 to 15 minutes.
5
Add enough of the water to cover the beans and bring to a boil.
6
Lower the heat to a simmer, add the salt and pepper, cover, and cook until the beans are tender, about 3 to 4 hours.
7
Remove the bay leaves and serve the hot beans over the rice.

887

kcal

Calories

Fat

102

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 10 ingredients. The key ingredients include: 1 pound dried red beans (soaked overnight), 1 large yellow onion, diced, 1 1/2 celery stalks, diced, 4 garlic cloves, finely chopped or minced, and more.

Yes, 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.

Red Beans and Rice

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