Red Beans and Brown Rice
Discover the perfect balance of hearty comfort and wholesome nutrition with this classic Red Beans and Brown Rice recipe. Simmered to perfection, tender red kidney beans are infused with the bold flavors of smoked paprika, dried herbs, and a touch of cayenne pepper, creating a rich and savory base. A colorful medley of sautéed onions, bell peppers, and celery adds aromatic depth, while the dish is brightened with fresh green onion and parsley garnish. Served over fluffy brown rice, this plant-based Southern-inspired dish is an excellent source of protein and fiber, ideal for weeknight dinners or meal prep. Customize the heat with a drizzle of optional hot sauce for a personalized kick, and savor the wholesome comfort of this one-pot wonder.
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Recipe Information
Ingredients
- 1 cup dry red kidney beans
- 6 cups water
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 2 stalks celery stalks, diced
- 4 cloves garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.5 teaspoon cayenne pepper
- 2 leaves bay leaves
- 4 cups vegetable broth
- 4 cups cooked brown rice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 stalks green onions, sliced
- 2 tablespoons fresh parsley, chopped
- optional hot sauce
Instructions
Rinse the dry red kidney beans thoroughly and soak them in water overnight, or for at least 8 hours.
Drain the soaked beans and transfer them to a large pot. Add 6 cups of fresh water and bring to a boil over medium-high heat.
Reduce the heat to low and simmer the beans for 1 to 1.5 hours until tender. Drain and set aside.
In a large skillet or Dutch oven, heat the olive oil over medium heat.
Add the diced onion, green bell pepper, and celery, and sauté for 5-7 minutes until softened and fragrant.
Stir in the minced garlic, smoked paprika, dried thyme, dried oregano, cayenne pepper, and bay leaves. Cook for 1-2 minutes, stirring frequently, to bloom the spices.
Pour in the vegetable broth and stir to combine. Add the cooked kidney beans to the skillet.
Simmer the mixture over low heat for 30-40 minutes, allowing the flavors to meld and the liquid to thicken slightly. Stir occasionally.
Season the beans with salt and black pepper to taste, removing the bay leaves before serving.
To serve, spoon the cooked brown rice onto plates or bowls and top with the seasoned red beans.
Garnish with sliced green onions and chopped parsley. Serve with optional hot sauce for extra heat.
Nutrition Facts
Calories |
2318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.5 g | 60% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6349 mg | 276% | |
| Total Carbohydrate | 396.2 g | 144% | |
| Dietary Fiber | 81.0 g | 289% | |
| Total Sugars | 26.0 g | ||
| Protein | 90.2 g | 180% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 679 mg | 52% | |
| Iron | 29.1 mg | 162% | |
| Potassium | 5946 mg | 127% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
