Serves 8
224 cal · 120 min
Red Beans and Rice
Recipe GLPR396d8e6d498810
A classic comfort dish featuring tender red beans simmered with aromatic vegetables, herbs, and spices until creamy, then served over fluffy brown rice. This hearty side dish is naturally vegetarian and packed with fiber and protein.
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Ingredients
2 cups dried red beans
8 cups water
1 1/2 cups diced onion
1 cup diced celery
4 bay leaves
3 tablespoons minced garlic
2 teaspoons dried crushed thyme
1 teaspoon salt
1 teaspoon black pepper
1 cup diced red bell pepper
2 cups cooked brown rice
Directions
Wash your hands thoroughly with soap and water before beginning. Spread the dried red beans on a clean surface and pick through them carefully, discarding any shriveled, broken, or discolored beans and any small stones or debris.
Rinse the sorted beans under cold running water until the water runs clear, then drain well in a colander.
In a large 5-quart pot, combine the rinsed beans, water, chopped onion, diced celery, and bay leaves. Bring the mixture to a boil over high heat.
Once boiling, reduce the heat to low, partially cover the pot, and simmer gently for 1 to 1.5 hours, or until the beans are very tender and begin to break apart easily when pressed.
Stir the beans gently and use the back of a wooden spoon to mash some of them against the side of the pot. This releases their starch and helps create a creamy consistency.
Add the minced garlic, dried thyme, salt, black pepper, and diced red bell pepper to the pot. Stir well to combine.
Leave the pot uncovered and continue cooking over low heat for about 30 minutes, stirring occasionally, until the mixture becomes thick and creamy. The beans should be fully tender and the sauce should coat the back of a spoon.
Remove and discard the bay leaves from the pot.
Divide the hot cooked brown rice among serving bowls and ladle the creamy red beans and sauce over the top. Serve immediately while hot.
