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Red Beans And Rice Side Dish Recipe

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Slow Cooker Red Beans and Rice Recipe I Can Cook That I Can Cook That
Slow Cooker Red Beans and Rice Recipe I Can Cook That I Can Cook That from www.icancookthat.org

Description

This traditional Louisiana dish is a staple in the southern United States, but it's loved all over the world for its rich, spicy flavor and hearty texture. Red beans and rice is a perfect side dish for any meal, and it's also a great main course if you're looking for a vegetarian option. This recipe is easy to make and requires only a few basic ingredients, making it a favorite among busy home cooks.

Prep Time

The prep time for this recipe is about 15 minutes. You'll need to rinse and soak the beans overnight, but the actual prep work is pretty simple.

Cook Time

The cook time for this recipe is about 2 hours, which includes both the stovetop and slow cooker methods.

Ingredients

  • 1 pound dried red kidney beans
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper
  • 1 bay leaf
  • 6 cups water or vegetable broth
  • 2 cups cooked white rice
  • 1/4 cup chopped fresh parsley
  • Salt and pepper to taste

Equipment

  • Dutch oven or large pot
  • Slow cooker (optional)
  • Cooking spoon
  • Knife
  • Cutting board
  • Bowls or plates for serving

Method

Stovetop Method

  1. Drain and rinse the soaked beans.
  2. In a Dutch oven or large pot, sauté the onion, bell pepper, celery, and garlic over medium heat until tender, about 5 minutes.
  3. Add the thyme, oregano, cayenne pepper, and bay leaf, and stir to coat the vegetables.
  4. Add the beans and water or broth, and bring to a boil.
  5. Reduce heat to low, cover, and simmer for about 2 hours or until the beans are tender and the liquid has thickened.
  6. Remove the bay leaf and season with salt and pepper to taste.
  7. Serve hot over cooked white rice, garnished with chopped parsley.

Slow Cooker Method

  1. Drain and rinse the soaked beans.
  2. In a large slow cooker, combine the onion, bell pepper, celery, garlic, thyme, oregano, cayenne pepper, bay leaf, beans, and water or broth.
  3. Cover and cook on low for 8 hours or high for 4 hours, or until the beans are tender and the liquid has thickened.
  4. Remove the bay leaf and season with salt and pepper to taste.
  5. Serve hot over cooked white rice, garnished with chopped parsley.

Notes

  • This recipe can be made with any type of beans, but red kidney beans are traditional.
  • If you don't have time to soak the beans overnight, you can use the quick soak method instead. Boil the beans for 2 minutes, then remove from heat and let sit for 1 hour before draining and rinsing.
  • If you like your red beans and rice extra spicy, you can add more cayenne pepper or hot sauce to taste.
  • This dish freezes well, so you can make a big batch and freeze the leftovers for later.

Nutrition Info

This recipe makes about 8 servings. Each serving contains approximately:
  • Calories: 305
  • Protein: 16g
  • Fat: 1g
  • Carbohydrates: 57g
  • Fiber: 16g
  • Sugar: 3g
  • Sodium: 38mg

Recipe Tips

  • For a meaty version, you can add sausage or ham to the recipe.
  • If you don't have fresh parsley, you can use dried parsley flakes instead.
  • This dish is traditionally served with cornbread or French bread.
  • Leftover red beans and rice can be used as a filling for burritos or quesadillas, or as a topping for baked potatoes.

Enjoy your homemade red beans and rice side dish recipe!


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