simple red beans and rice recipe

Written ByJenny Smyth Posted on
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The Best simple red beans and rice recipe

Red beans and rice is a classic dish that has been a staple in many Southern households for generations. It’s a hearty, comforting meal that’s perfect for weeknights or special occasions. I love this recipe because it’s so easy to make and customize to your taste.

My kids adore helping me in the kitchen, especially when it comes to mashing the beans and stirring in some brown sugar. We often have this dish on Fridays, which we like to call ‘red bean night.’ It’s become a tradition that everyone looks forward to.

The key to making great red beans and rice is to use high-quality ingredients and let the beans simmer slowly until they’re tender. This recipe uses a combination of brown sugar, smoked paprika, and cayenne pepper to give the beans a rich, depth of flavor. The result is a dish that’s both comforting and exciting at the same time.

Whether you’re serving it as a main course or a side dish, this recipe is sure to be a hit with your family and friends. I like to serve it with some crusty bread and a simple green salad on the side. The best part about this recipe is that it’s incredibly easy to make ahead of time.

Simply cook the beans and rice, then refrigerate or freeze until you’re ready to serve. When you’re ready, simply reheat and serve over rice or with some crusty bread.

Simple Red Beans and Rice

4.9 from 1298 votes

A classic and comforting dish featuring tender red beans cooked with aromatic vegetables and served over fluffy rice. This recipe is budget-friendly and perfect for meal prep.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Red Beans

1 lb red beans
1 onion, diced
1 bell pepper, diced
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
2 cups vegetable broth
1 tsp dried thyme
1 tsp dried oregano
1 tsp paprika
1 tsp salt
1/2 tsp black pepper
1 tbsp olive oil

For the Rice

2 cups long grain rice
4 cups water
1 tsp salt

👨‍🍳Directions

1Rinse the red beans under cold water and pick out any debris.
2Place the beans in a large pot and cover with water.
3Bring to a boil over high heat.
4Reduce heat to medium and let the beans simmer for 10 minutes.
5Then drain the beans and set aside.
6This helps to remove any impurities and reduces cooking time.
7The beans should be soft and plump.
8In the same large pot, heat the olive oil over medium heat.
9Add the diced onion, bell pepper, and minced garlic.
10Cook, stirring occasionally, until the vegetables are softened and the onions are translucent.
11This should take about 5 minutes.
12Add the drained red beans, diced tomatoes, vegetable broth, thyme, oregano, paprika, salt, and black pepper to the pot.
13Stir well to combine.
14Bring the mixture to a boil.
15Then reduce the heat to low, cover the pot, and let it simmer for 20 minutes.
16Stir occasionally to prevent the beans from sticking to the bottom.
17The beans should be tender and the flavors well combined.
18While the beans are simmering, rinse the rice under cold water until the water runs clear.
19This helps to remove excess starch and improves the texture of the cooked rice.
20In a saucepan, combine the rice, water, and salt.
21Bring to a boil over high heat.
22Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for 18 minutes.
23The rice should be tender and the water fully absorbed.
24Once the beans and rice are cooked, fluff the rice with a fork and spoon the red beans over the rice.
25Serve hot and enjoy your simple red beans and rice dish.
26You can garnish with chopped green onions or parsley if desired.
27The dish should have a rich, savory flavor with a balance of spices.

🔧Equipment

Large pot
Wooden spoon
Measuring cups and spoons
Colander
Saucepan with lid

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal kcal🧈Total Fat: 12g💛Saturated Fat: 4g❤️Cholesterol: 60mg🧂Sodium: 480mg🌾Total Carbs: 35g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 18g

📝Notes

Tips: You can add diced ham or smoked sausage to the red beans for extra protein and flavor. For a spicier dish, add a diced jalapeño pepper or a pinch of cayenne pepper. Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Watch Video Of How Simple Red Beans and Rice Works

This simple red bean and rice recipe is perfect for any occasion – whether you’re serving it as a main course or a side dish. It’s also an excellent option for meal prep or when you need something hearty and comforting on hand.

One of my favorite things about this recipe is how easily it can be customized to suit your tastes. Add some diced ham or bacon for extra smokiness, or sprinkle some chopped fresh herbs on top for added freshness.

Whatever way you choose to enjoy it, this red bean and rice recipe is sure to become a staple in your household just like it has in mine.

❓ Frequently Asked Questions About Red Beans and Rice

What type of beans should I use for this recipe?

You can use either kidney beans or pinto beans for this recipe, but kidney beans are my personal preference. They have a slightly sweeter flavor than pinto beans and hold their texture beautifully even after simmering for hours.

Can I use canned red beans instead of cooking dried beans?

While you can certainly use canned red beans as a substitute, I highly recommend cooking dried beans from scratch for the best flavor and texture. Canned beans can be too salty and may contain added preservatives.

How do I know if my red beans are done?

To check if your red beans are cooked through, try inserting a fork into one of them. If it slides in easily, then your beans are done.

Can I make this recipe in a slow cooker?

Yes! Simply brown the onions and garlic in a skillet, then transfer everything to your slow cooker with the remaining ingredients.

How long can I store cooked red beans in the refrigerator or freezer?

Cooked red beans will keep in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.

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