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Red Beans And Rice Recipe With Pinto Beans

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Red Beans And Rice Recipe Just A Pinch Recipes
Red Beans And Rice Recipe Just A Pinch Recipes from www.justapinch.com

Description

Red beans and rice is a classic dish that originated from Louisiana. This recipe, however, puts a twist on the traditional recipe by using pinto beans instead of red beans. The dish is a delicious combination of beans, spices, and rice that makes for a hearty and filling meal. It can be served as a main dish or as a side dish to complement any meal.

Prep Time

The prep time for this recipe is approximately 10 minutes.

Cook Time

The cook time for this recipe is approximately 1 hour and 30 minutes.

Ingredients

  • 1 pound pinto beans, rinsed and sorted
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 3 celery stalks, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon olive oil
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon cayenne pepper
  • 6 cups chicken or vegetable broth
  • Salt and black pepper to taste
  • Hot cooked rice, for serving

Equipment

  • Dutch oven or large pot with lid
  • Wooden spoon
  • Measuring cups and spoons

Method

  1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the onion, bell pepper, celery, and garlic, and cook for 5-7 minutes, or until the vegetables are softened.
  2. Add the pinto beans, bay leaves, thyme, oregano, smoked paprika, red pepper flakes, and cayenne pepper, and stir to combine.
  3. Add the chicken or vegetable broth and bring the mixture to a boil.
  4. Reduce the heat to low and let the mixture simmer for 1 hour and 30 minutes, or until the beans are tender and the liquid has thickened.
  5. Remove the bay leaves and season the mixture with salt and black pepper to taste.
  6. Serve the red beans and rice hot over hot cooked rice.

Notes

  • If you don't have a Dutch oven or large pot, you can use a slow cooker. Add all of the ingredients to the slow cooker and cook on low for 8 hours or on high for 4 hours.
  • You can also use canned pinto beans instead of dried pinto beans. Drain and rinse the beans before adding them to the pot.
  • This recipe can easily be made vegan by using vegetable broth instead of chicken broth.

Nutrition Info

This recipe makes approximately 8 servings. Each serving contains:
  • Calories: 287
  • Protein: 16g
  • Fat: 3g
  • Carbohydrates: 50g
  • Fiber: 14g
  • Sugar: 4g
  • Sodium: 774mg

Recipe Tips

  • Add a ham hock or smoked sausage to the pot for extra flavor.
  • If you prefer a thicker consistency, mash some of the beans with a fork or potato masher before serving.
  • This dish can be made ahead of time and reheated before serving.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Enjoy this delicious and hearty red beans and rice recipe with pinto beans! It's perfect for a weeknight dinner or for feeding a crowd.


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