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New Orleans Red Beans & Rice

New Orleans Red Beans & Rice recipe image
This hearty New Orleans-style dish features kidney beans simmered slowly with tomatoes, onions, celery, green peppers, and a bouquet of herbs until thick and creamy. The combination of earthy beans and savory aromatics creates a rich, comforting texture that is perfect for a cozy dinner or a festive Sunday meal. Its a vegetarian-friendly staple that captures the essence of Cajun cooking without the meat, relying on deep flavors from garlic, thyme, and bay leaf. Serve it spooned over warm brown rice for a satisfying, home-style experience that brings the spirit of the South to your table.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 390.0
Dietary: Gluten-free
Description
This hearty New Orleans-style dish features kidney beans simmered slowly with tomatoes, onions, celery, green peppers, and a bouquet of herbs until thick and creamy. The combination of earthy beans and savory aromatics creates a rich, comforting texture that is perfect for a cozy dinner or a festive Sunday meal. Its a vegetarian-friendly staple that captures the essence of Cajun cooking without the meat, relying on deep flavors from garlic, thyme, and bay leaf. Serve it spooned over warm brown rice for a satisfying, home-style experience that brings the spirit of the South to your table.
Ingredients
  • 1 cup dry kidney beans, soaked overnight
  • 6 cups water
  • 1 pound canned whole tomatoes, undrained
  • 4 cloves garlic, finely chopped
  • 2 cups onion, chopped
  • 1 cup green bell pepper, chopped
  • 1 cup celery, chopped
  • 1 bay leaf bay leaf
  • 2 teaspoons dried basil
  • 3/4 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • to taste salt
  • few drops bottled hot sauce
  • 3 cups cooked brown rice, for serving
Directions
  1. 1
    Place 1 cup of soaked kidney beans and 4 cups of water in a large saucepan.
  2. 2
    Bring to a boil over medium heat.
  3. 3
    Boil for 2 minutes, then remove from heat, cover, and let stand for 1 to 2 hours to soak.
  4. 4
    Drain the beans and return them to the saucepan.
  5. 5
    Add the remaining 2 cups of water, tomatoes, garlic, onion, green pepper, celery, bay leaf, basil, thyme, pepper, salt, and hot sauce.
  6. 6
    Bring the mixture to a boil over medium heat.
  7. 7
    Reduce heat to low, cover, and simmer for 1 1/2 hours, or until the beans are tender and the mixture is thick.
  8. 8
    Remove and discard the bay leaf.
  9. 9
    Serve 1/2 cup of cooked brown rice on each of six plates.
  10. 10
    Spoon the red bean mixture evenly over the rice.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 390.0kcal
% Daily Value *
Total Fat 1.5g3%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 90.0mg4%
Total Carbohydrate 85.0g29%
Dietary Fiber 15.0g60%
Sugars 5.0g
Protein 25.0g50%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a richer flavor, you can add a smoked sausage or ham hock during the simmering process, though this recipe is vegan/vegetarian as written.

If using dried beans that haven't been soaked overnight, you can use the quick-soak method: boil for 2 minutes, then let stand for 1 hour.

The beans will continue to thicken as they cool. If the mixture is too thick when reheating, add a splash of water or vegetable broth.

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.

Keywords: red beans, rice, creole, cajun, kidney beans, vegetarian, vegan, comfort food, new orleans, slow cooker, bean soup, herbs, garlic, onion, celery, green pepper, thyme, bay leaf, tomatoes, side dish
Read it online: https://www.chefs-mate.com/recipe/new-orleans-red-beans-rice-2/