Ingredients
Scale
- 1 pound dry red beans
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon thyme
- 2 bay leaves
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon Cajun seasoning
- 4 cups chicken broth
- 2 cups long-grain rice
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Sort and rinse the red beans. Soak overnight or use the quick soak method.
- In a large pot, heat olive oil over medium heat. Sauté onion, bell pepper, celery, and garlic until soft.
- Add smoked paprika, thyme, bay leaves, cayenne, and Cajun seasoning. Cook for 1 minute until fragrant.
- Add soaked beans and chicken broth. Bring to a boil, then reduce heat and simmer uncovered for about 1.5 to 2 hours until beans are tender.
- Meanwhile, cook rice according to package instructions.
- Remove bay leaves from beans. Season with salt and pepper.
- Serve beans over cooked rice, garnished with chopped green onions or herbs.
Notes
- For extra flavor, add smoked sausage slices or ham.
- You can use canned beans for a quicker version—just rinse and skip the soaking.
- Adjust spice levels to your preference by varying cayenne pepper.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Method: Stovetop
- Cuisine: Louisiana Creole
- Diet: Comfort Food
Nutrition
- Serving Size: 1 plate
- Calories: 450 Kcal
- Sugar: 5g
- Sodium: 900mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 15g
- Protein: 20g
- Cholesterol: 30mg