This Red Beans and Rice is pure Louisiana soul food, bringing the authentic flavors of New Orleans to your kitchen with a dish that’s been warming hearts and bellies for generations. Tender red kidney beans are slow-simmered with smoky bacon, aromatic vegetables, and a blend of Cajun spices that creates layers of complex flavor in every bite. The long, gentle cooking process allows the beans to become creamy and soft while absorbing all those wonderful seasonings, creating a dish that’s both hearty and deeply satisfying when served over fluffy white rice.
Red Beans and Rice
Recipe by Daily Disher
Red Beans and Rice features tender red kidney beans slow-simmered with bacon, bell peppers, onions, and Cajun spices, served over fluffy white rice.
Course: Main
/Cuisine: Cajun
/Difficulty: Medium
Servings
6
Prep time
15 minutes
Cooking time
2 hours 30 minutes
Calories
450 kcal
2 hours 45 minutes
Ingredients
1 pound dried red kidney beans
2 tablespoons olive oil
1 cup chopped yellow onion
1 cup chopped green bell pepper
2 cloves garlic, minced
3 cups water
1 teaspoon dried thyme
1 teaspoon dried oregano
2 teaspoons Cajun seasoning
2 cups cooked white rice
1 teaspoon salt
½ teaspoon black pepper
6 slices bacon, chopped
2 cups water or chicken broth
Directions
1.
Rinse and sort beans in a large bowl ensuring any undesirable debris is removed before soaking them for at least eight hours or overnight.
2.
In a large pot, over medium heat, cook chopped bacon until it becomes crisp, then remove and set aside on a plate.
3.
In the same pot, add olive oil and sauté onions and bell peppers until softened, which takes about five minutes.
4.
Add minced garlic and continue cooking for one minute until fragrant, stirring occasionally to prevent sticking.
5.
Drain and rinse the soaked beans, and add them to the pot before pouring in water or chicken broth.
6.
Season the mixture with thyme, oregano, Cajun seasoning, salt, and pepper then stir in the bay leaf.
7.
Bring the mixture to a boil, then simmer it over low heat for two hours until the beans are tender.
8.
Stir occasionally to prevent any beans from sticking to the bottom of the pot as they cook.
9.
Discard the bay leaf and taste beans for seasoning, adjusting salt and pepper if necessary.
10.
Serve the beans over cooked white rice and garnish with the crispy bacon set aside earlier.
Nutrition Facts
Total number of serves:
4 servings
Calories:
450kcal
Cholesterol:
0mg
Sodium:
620mg
Potassium:
400mg
Sugar:
8g
Protein:
6g
Calcium:
60mg
Iron:
2mg
