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Quick Red Beans And Rice Recipe With Dry Beans

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Quick Red Beans and Rice Southern Cast Iron
Quick Red Beans and Rice Southern Cast Iron from www.southerncastiron.com

Description

Red beans and rice is a classic dish that originated in Louisiana, USA. It is a hearty and flavorful dish that is perfect for a quick weeknight dinner. This recipe uses dry beans, which are soaked overnight and then cooked with onions, garlic, and spices. The beans are then served over rice, creating a delicious and satisfying meal that is both filling and nutritious.

Prep time

The prep time for this recipe is about 10 minutes. This includes measuring out the ingredients, chopping the onions and garlic, and soaking the dry beans overnight.

Cook Time

The cook time for this recipe is about 1 hour and 30 minutes. This includes cooking the beans, preparing the rice, and simmering the beans and rice together.

Ingredients

  • 1 pound dry red kidney beans, soaked overnight
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 6 cups water
  • 3 cups cooked rice

Equipment

  • Dutch oven or large pot
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Large spoon or ladle

Method

  1. Drain and rinse the soaked beans.
  2. In a Dutch oven or large pot, sauté the onion and garlic over medium heat until softened.
  3. Add the smoked paprika, thyme, cayenne pepper, and salt, and stir to combine.
  4. Add the drained beans and water to the pot and stir to combine.
  5. Bring the mixture to a boil, then reduce the heat to low and simmer for about 1 hour and 15 minutes, or until the beans are tender.
  6. While the beans are cooking, prepare the rice according to package instructions.
  7. Once the beans are tender, use a large spoon or ladle to mash some of the beans against the side of the pot to thicken the mixture.
  8. Simmer the beans for an additional 15 minutes, or until the mixture has thickened to your liking.
  9. Serve the beans over the cooked rice, garnished with chopped green onions if desired.
  10. Enjoy!

Notes

  • This recipe can easily be doubled or tripled to feed a crowd.
  • If you prefer a smoother texture, you can blend some of the cooked beans with an immersion blender or in a blender before adding them back to the pot.
  • This recipe freezes well, so you can make a big batch and freeze the leftovers for later.

Nutrition Info

  • Serving size: 1 cup
  • Calories: 250
  • Protein: 12g
  • Carbohydrates: 48g
  • Fiber: 12g
  • Fat: 1g
  • Sodium: 390mg

Recipe Tips

  • Make sure to soak the beans overnight to ensure they cook evenly and quickly.
  • If you don't have smoked paprika, you can use regular paprika or omit it altogether.
  • If the beans are still too soupy after simmering, you can cook them for a bit longer or mash more of the beans to thicken the mixture.
  • Be sure to taste the beans and adjust the seasoning as needed before serving.
  • Leftovers can be stored in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.

With this quick red beans and rice recipe, you can enjoy a delicious and filling meal without spending hours in the kitchen. So why not give it a try and see for yourself how easy and tasty it can be?


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