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Red Beans and Rice

Servings 6
Author Megan Pizzi

Ingredients

  • 1 lb. dry kidney beans
  • 3 tbsp olive oil
  • 4 garlic cloves, minced
  • 2 celery stalks, chopped
  • 1 carrot, chopped
  • 1 bell pepper, chopped
  • 1 6 oz tomato paste
  • 1/4 tsp cayenne pepper
  • 1/4 tsp ground black pepper
  • 1/4 tsp white pepper
  • 1 tsp dried thyme
  • 1 tsp dry mustard
  • 1 1/2 tsp cumin
  • 4 cups cooked rice to serve
  • tabasco or hot sauce to taste

Instructions

  1. Soak beans in a large pot of water overnight. Next day, drain, rinse and transfer to a large pot with 5 cups of water.

  2. In skillet, heat oil. Saute all vegetables until slightly softened - 5 mins.

  3. Add vegetables to the beans, then add all the spices and tomato paste.

  4. Cook until beans are tender - 1 1/2 to 2 hours. Taste and adjust seasoning.

  5. Serve with cooked rice and hot sauce.