Smoky Red Beans and Rice
This Louisiana-inspired red beans and rice is a deeply savory and smoky dish that has been feeding families on a budget for generations. It is packed with protein and fiber and gets its rich flavor from simple spices and a long gentle simmer.
A smoky and deeply savory red beans and rice dish inspired by Louisiana cooking that costs very little per serving.
Nutrition per serving
Ingredients
protein
base
produce
aromatics
seasoning
liquid
Instructions
Saute the Vegetables
Heat a large pot over medium heat with a small drizzle of oil. Add the diced onion and green bell pepper and cook for 6 to 7 minutes until soft and slightly caramelized. Stir in the smoked paprika and cook for one additional minute until fragrant.
Add Beans and Broth
Add the drained kidney beans and vegetable broth to the pot and stir everything together. Bring to a boil over high heat, then reduce to a gentle simmer. Cook uncovered for 15 minutes to allow the flavors to meld together.
Cook the Rice Separately
While the beans simmer, cook the rice according to package directions in a separate pot using water. Using two cups of water for every one cup of rice and cooking covered on low heat for 18 minutes produces perfectly fluffy rice.
Mash and Combine
Use the back of a spoon or a potato masher to roughly mash about one-third of the beans in the pot. This thickens the sauce naturally without any extra ingredients. Season with salt and pepper, then serve the beans ladled generously over the cooked rice.
Substitutions
Common mistakes
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