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: 2 tablespoons vegetable oil; 1 medium onion, chopped; 2 medium green bell peppers, chopped; 3 stalks celery, chopped; 2 teaspoons kosher salt; 1 teaspoon fresh ground black pepper; 5 garlic cloves, minced; 12 ounces ham, cut into 1 inch pieces; 3 bay leaves; 1 teaspoon dried thyme; 1 teaspoon hot sauce; ½ teaspoon cayenne pepper; 2 quarts water; 1 lb red kidney beans, rinsed and picked of debris; 3 cups water; 1 ½ tablespoons unsalted butter; 2 cups long grain rice; 12-1 teaspoon kosher salt

Servings: persons

2 tablespoons vegetable oil
1 medium onion, chopped
2 medium green bell peppers, chopped
3 stalks celery, chopped
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
5 garlic cloves, minced
12 ounces ham, cut into 1 inch pieces
3 bay leaves
1 teaspoon dried thyme
1 teaspoon hot sauce
½ teaspoon cayenne pepper
2 quarts water
1 lb red kidney beans, rinsed and picked of debris
3 cups water
1 ½ tablespoons unsalted butter
2 cups long grain rice
12-1 teaspoon kosher salt

1
Cook on med-high heat the onion, bell pepper, and celery 6-8 minutes in oil until the onions and celery are semi-translucent and the bell pepper is tender.
2
Add the garlic and cook 1-2 minutes stirring constantly so as not to burn the garlic.
3
Add the ham, bay leaves, thyme, hot sauce, cayenne pepper, water and beans to the pot and increase heat to high.
4
Stir frequently until mixture comes to a boil.
5
Decrease the heat to low and maintain a simmer.
6
Cover and cook for 1 1/2 hours, stirring every 30 minutes.
7
Uncover, increase the heat slightly to maintain the simmer and cook for another 30-40 minutes or until the beans are tender and the sauce is thickened.
8
You can mash some of the beans with a potato masher if you like a creamier texture.
9
During the last 30 minutes of cooking the beans, prepare the rice.
10
To do this, bring 3 cups of water to a boil in one pot.
11
While boiling the water, in another pot melt the butter over medium heat.
12
Add the rice and stir to combine with butter.
13
Add the salt and cook for 2-3 minutes, stirring frequently.
14
Carefully pour boiling water over the rice and stir.
15
Decrease heat to lowest setting, cover, and cook for 15-20 minutes.
16
Serve the beans over the rice and enjoy!

940

kcal

Calories

Fat

149

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1 medium onion, chopped, 2 medium green bell peppers, chopped, 3 stalks celery, chopped, 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.

That's it — enjoy your meal!

Red Beans and Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions