Description
Red Beans and Rice is a comforting Southern classic that brings warmth to any table. This hearty dish features tender red kidney beans simmered in a savory, smoky broth, served over fluffy white rice. Perfect for family dinners or gatherings with friends, it allows for easy customization based on your pantry staples. With vibrant colors and rich flavors, this recipe is sure to impress and satisfy.
Ingredients
Scale
- 1 cup dried red kidney beans
- 1 cup long-grain white rice
- 1 medium onion, diced
- 1 cup bell pepper, chopped (mixed colors)
- 1 cup celery, diced
- 3 cloves garlic, minced
- 8 oz smoked sausage, sliced
- 4 cups chicken broth
- 1 tsp cayenne pepper
- 1 tsp paprika
- Salt and pepper to taste
Instructions
- Soak the red kidney beans overnight in water. Drain before use.
- In a large pot over medium heat, add a splash of oil and sauté the onion, bell pepper, celery, and garlic until tender (about 5 minutes).
- Add the smoked sausage and cook until browned (about 5 minutes).
- Stir in the soaked beans and chicken broth; bring to a gentle boil.
- Season with cayenne pepper, paprika, salt, and pepper. Reduce heat to low and simmer for about 60 minutes or until beans are tender.
- Cook the rice according to package instructions.
- Serve the bean mixture over rice, garnished with chopped green onions if desired.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 11g
- Protein: 14g
- Cholesterol: 30mg