If you’re in the mood for some inexpensive, hearty comfort food this winter, then here is your answer! This red beans and rice recipe takes a little time to simmer on the stove, but it’s so worth it in the end. Just a few dollars worth of dried beans and brown rice can go a long way, and while you are taking the time to cook a batch, why not double the recipe and freeze the leftovers for a rainy day? You’ll thank yourself later. :)
Red Beans and Rice
- 1/2 pound red kidney beans covered with 2 inches of water and soaked 8 hours to overnight
- 4 ounces bacon 1/2 of an 8 ounce pack
- 1/2 yellow onion diced
- 1/2 green bell pepper diced
- 2 stalks celery diced
- 3/4 teaspoon salt
- 1/4 teaspoon pepper change this to 1/8 teaspoon if you aren't a pepper fan
- 1/8 teaspoon cayenne pepper
- 2 cloves garlic minced
- 2 bay leaves
- 4 servings brown rice cooked according to package directions
- green onions diced (optional garnish)
- Ensure the dried red kidney beans have been soaked in water for a minimum of 8 hours before starting this recipe. Be sure to drain them before using.
- Cook bacon over medium heat in a large pot. When both sides are done, take out the bacon, crumble, and set aside, leaving the bacon grease in the pot.
- Add the onion, green bell pepper, celery, salt, black pepper, and red pepper to the pot and cook over medium heat, stirring occasionally until the vegetables have softened, about 5 to 7 minutes.
- Add the garlic and cook for one minute, stirring constantly.
- Add the soaked and drained beans, crumbled bacon, 4 cups of water, and the bay leaves to the pot and bring to a boil.
- Turn the bean mixture down to simmer, cover, and cook for 1 hour.
- After the beans have softened, use a broad spoon to mash about 1/2 of the red beans into the side of the pot to thicken the mixture. Put the lid back on and simmer for another 20 to 30 minutes.
- Ladle into bowls over brown rice and top with diced green onions if desired (remove the two bay leaves before serving). The leftover red beans can be frozen.