Red Beans And Rice Recipe

SOUPS & SALADS

1. 1

   Bean prep

   Rinse the dried red kidney beans and pick out any debris. Place the beans in a large bowl and cover with 6 cups cold water. Soak for 8 hours or overnight.

2. 2

   Rice preparation

   Rinse the rice under cold water until the water runs clear. Cook the rice according to package instructions. Fluff with a fork when done and keep warm.

3. 3

   Sauté vegetables

   In a large heavy pot, heat olive oil over medium heat. Add diced onion, bell pepper, and celery. Sauté until vegetables are softened and starting to caramelize, about 5-7 minutes.

4. 4

   Add aromatics

   Add minced garlic and sauté for 30 seconds until fragrant.

5. 5

   Spice blend

   Stir in tomato paste, smoked paprika, ground cumin, and dried thyme. Cook for 1 minute to bloom the spices.

6. 6

   Beans and broth

   Drain the soaked beans (reserve soaking water if desired) and add to the pot along with 4 cups broth, bay leaf, salt, and pepper. Bring to a boil.

7. 7

   Simmer

   Reduce heat to a gentle simmer and partially cover. Cook for 60-75 minutes, stirring occasionally, until the beans are tender and creamy. Add more broth if needed to reach desired consistency.

8. 8

   Finish

   Remove the bay leaf. Taste and adjust seasoning with additional salt and pepper as needed. Stir in chopped parsley just before serving.

9. 9

   To serve

   Spoon the red beans over a bed of warm cooked rice. Garnish with extra parsley if desired and serve hot.