Red beans and rice is a classic dish that holds a special place in the culinary traditions of the Southern United States, particularly in Louisiana. This hearty and flavorful dish is not only a staple for many families but also a symbol of comfort and community.
Ingredients
- 1 cup of dried red kidney beans, soaked overnight
- 2 tablespoons of olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon of smoked paprika
- 1 teaspoon of dried thyme
- 1/2 teaspoon of cayenne pepper (optional)
- 1 bay leaf
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 4 cups of vegetable broth
- 1 cup of brown rice
- 2 sliced green onions for garnish
- Chopped fresh parsley for garnish
Instructions
- Prepare the Beans:
- Drain and rinse the soaked beans. Set aside.
- Cook the Aromatics:
- In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Flavor the Beans:
- Stir in the smoked paprika, dried thyme, cayenne pepper, bay leaf, salt, and black pepper.
- Add the drained beans to the pot and stir to coat with the spices.
- Simmer:
- Pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 1.5 to 2 hours, or until the beans are tender. Stir occasionally, adding more broth or water if needed to keep the beans submerged.
- Cook the Rice:
- While the beans are simmering, cook the brown rice according to the package instructions.
- Combine:
- Once the beans are tender, remove the bay leaf. Adjust seasoning with more salt and pepper if needed.
- Serve the red beans over a bed of brown rice, topped with sliced green onions and chopped parsley for garnish.