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 lb. dried kidney beans; 2 Tbs. olive oil; 1 cup chopped onions; 1/2 cup chopped celery; 1/2 cup chopped green bell pepper; 2 cloves garlic, minced; 1 or 2 bay leaves; 1/2 cup minced parsley; 1 tsp. hot sauce; Salt and freshly ground black pepper to taste; 3 or 4 cups of hot cooked rice; 1/2 cup sliced scallions as garnish

Servings: persons

1 lb. dried kidney beans
2 Tbs. olive oil
1 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped green bell pepper
2 cloves garlic, minced
1 or 2 bay leaves
1/2 cup minced parsley
1 tsp. hot sauce
Salt and freshly ground black pepper to taste
3 or 4 cups of hot cooked rice
1/2 cup sliced scallions as garnish

1
Soak dried beans in water to cover overnight.
2
Drain beans.
3
Heat oil in large saucepan over medium heat.
4
Saute onions, celery, bell pepper and garlic for 7 to 10 minutes, or until soft.
5
Add drained beans.
6
Add enough water to cover beans, and bring to a boil.
7
Add bay leaves.
8
Reduce heat to low, and cook, stirring occasionally, about 2 hours.
9
Add extra water if needed; dont let beans dry out.
10
Mash about half of beans against side of pot with spoon; leave remainder whole.
11
Remove and discard bay leaves.
12
To serve, stir in parsley, hot sauce, salt and pepper.
13
Spoon beans over or alongside rice, and garnish with sliced scallions.

907

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 12 ingredients. The key ingredients include: 1 lb. dried kidney beans, 2 Tbs. olive oil, 1 cup chopped onions, 1/2 cup chopped celery, 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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