Red Beans and Rice is a classic recipe that's both hearty and freezer-friendly. Add a little cajun seasoning and top it with some hot sauce for a truly New Orleans-inspired dish.
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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
Red Beans and Rice is a classic recipe that's both hearty and freezer-friendly. Add a little cajun seasoning and top it with some hot sauce for a truly New Orleans-inspired dish.
Print Recipe
Servings: 4 people
Ingredients
- ½ pound red kidney beans (covered with 2 inches of water and soaked 8 hours to overnight)
- 4 ounces bacon (½ of an 8 ounce pack)
- ½ yellow onion (diced)
- ½ green bell pepper (diced)
- 2 stalks celery (diced)
- ¾ teaspoon salt
- ¼ teaspoon pepper (change this to ⅛ teaspoon if you aren't a pepper fan)
- ⅛ teaspoon cayenne pepper
- 2 cloves garlic (minced)
- 2 bay leaves
- 4 servings brown rice (cooked according to package directions)
- green onions (diced (optional garnish))
Instructions
- 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 ½ 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.
Notes
Tip: substituting water for chicken stock adds depth of flavor to the dish.
We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Red Beans and Rice
Amount Per Serving
Calories 377
Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 4g25%
Cholesterol 19mg6%
Sodium 644mg28%
Potassium 510mg15%
Carbohydrates 53g18%
Fiber 7g29%
Sugar 2g2%
Protein 13g26%
Vitamin A 170IU3%
Vitamin C 14.8mg18%
Calcium 45mg5%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.
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Katie says
I was super excited to make this! I even made a double batch based on the reviews. Unfortunately my beans turned out soupy and very bland! I cut back the water when I doubled it, I mashed half the beans, and cooked it without the lid for an extra 30 minutes. I'd love to try again, but would need some pointers that work!
Leslie says
I LOVE YOUR RECIPES, and this delicious red beans and brown rice does not disappoint! I've been slowly creating a cookbook for my kitchen with many of your recipes as well as other real food recipes I've been finding on various websites. Thank you for making your recipes so nice and easy to read with the simple "print" option. One request I have for you (because I'm such a visual person), can you please include your picture as part of your recipe to be printed? Being able to see a picture of the food on the recipe in my cookbook definitely makes it stand out to me as I'm deciding what to prepare. Many other websites do this, and I love having that available. Thanks for considering this!
Chloe says
Has anyone tried a vegetarian version of this? Rather than just leaving out the bacon, did you add anything for additional seasoning?
Courtney says
This was AMAZING! I doubled it and only used 6 cups of water. I also cut back a little on the pepper and cayenne only because my excruciatingly picky 4 year old was eating it. I will most definitely make this all the time!
Nicole Tarver says
I made that and it tastes great!!! But mine did not look like the picture. :(
Heather says
This was a huge hit with my kids. They started eating it before I could get it on the table! Every reciepe I've tried on your sight has been the same. :) Thank you!!
Tobias says
We tried this one out tonight, our second recipe from the blog. It was fantastic. To fit our timetable toady, we went with canned beans and lowered the cooking time a bit and it still turned out very tasty. It was quite the hit.
We share our trials online again: http://thesegirlslovefood.blogspot.com/2014/02/red-beans-and-rice.html
Thank you for sharing.
Tera says
I made this as written, except for the last 30 minutes of simmer time I removed the lid and increased the heat to medium-low. That helped the extra moisture evaporate out, and the end result was great. Although I do think some Louisiana-style hot sauce is a must with this!
Alicia says
I was so excited to make/eat this tonight. But it turned out terrible:( I'm not sure what I did wrong? It was more like soup and I actually halfed the water because 4 cups seemed excessive to me. Any advice? Thanks so much.
Assistant to 100 Days (Amy) says
Hi Alicia. Did you mash 1/2 of the beans to thicken up the soup? That is critical to get the correct consistency. I make a very similar recipe with black beans and if I don't mash the beans, I have a too thin soup. ~Amy
Laura says
So so good!! It took a significant amount of time to cook, but it was well worth it. Hubby loved it and so did the kiddos. Will definitely be making this again.
Alison says
Love Lundberg rice. At first, I had to get over the fact that it was not super-quick, like the old white basmati I was used to using. Then I got hooked, so easy to pre-cook several cups, no rinsing required, so healthy. Now I regularly leave cooked-rice ready to eat in the fridge, and have started making fried-rice recipes. Also love the slo-cook refried beans recipe on your site; I make a *huge* batch and it is my go-to quick meal -- rice from the fridge, and refried from the freezer, just add salsa. Kids and all love it. Thanks for your inspiration!
Kat says
Hi Lisa,
I love your all your posts! I was wondering if you had any ideas for kids who are picky eaters? I love making your recipes but always afraid at least one of kids will complain.
Assistant to 100 Days (Amy) says
Hi Kat. We have many picky eater posts. Here ya go: https://www.100daysofrealfood.com/2012/12/07/picky-eater-vs-problem-feeder/, https://www.100daysofrealfood.com/2011/09/09/real-food-tips-12-ways-to-deal-with-a-picky-eater/, https://www.100daysofrealfood.com/2010/08/19/winning-over-your-picky-eater/, and https://www.100daysofrealfood.com/2013/11/01/doctors-tv-show-5-tips-for-a-picky-eater/. Hope those help. :) ~Amy
walid says
Nice
folksmith says
This recipe is so good. I used one can of kidney beans, forgot to buy the hard ones. it was wonderful. i used your recipe as a guide. Wished i would had doubled it, it is so good. will make it again and again.....
Julia says
Best meal ever!!! It got massive thumbs up at our house and we will be adding it to our list of repeat meals. I did use some chicken broth (half broth half water) instead of all water. I served it with a spoonful of sour cream and some cilantro. It was so yummy I can't wait to have it for lunch today!!!
serenity says
This sounds great. We have slowed our rice intake since the discovery of arsenic in high amounts. Does Lundberg have any comments about testing for arsenic in their product? I have bought it before and enjoyed the flavor but worry with three small children.
Lundberg Family Farms says
Hey Serenity,
We are aware of the findings, and have done our best to address the topic in detail on our website - http://www.lundberg.com/Info/Arsenic.aspx.
Hope this answers your questions!
Jordan
Lundberg Family Farms
Heather says
I just made this recipe and doubled it. It still looks like soup on the stove! Should I have doubled the cooking time as well? Other than that I can't think of what I did wrong.
Julia says
I doubled it too but I only used 6 cups of liquid not 8. It had just the right amount if "broth" to soak into the beans...yum! If yours is too soupy use a slotted spoon to scoop it out of the pot then just add as much broth as you want to your rice and beans.
simple green moms says
This is a staple in our household! LOVE IT =)
Kelli @ healthierbytheweek says
This is a great recipe for our weekly goal at healthierbytheweek. We are trying to eat the daily recommended amount of fiber for a week, and brown rice and beans gives great protein and fiber! I will definitely be trying this week to help achieve my goal!
Koby Laffer says
I'm not used to eat rice and beans but this sounds interesting. I'll have to try this.
Courtenay_e says
This is one of my daughter's very favorite meals. She would eat it daily, if we had it that often. :) Inexpensive, and filling. She loves it with salad. And we put some tomato paste, onions, garlic, and a bit of hot pepper without the seeds/ribs in the rice, too. :)
Prei says
Thank you for sharing the recipe. Being an Indian I think I will add a dollop of home-made butter and call it "Rajma Chawal" ;-)
Weight loss tea says
Red Beans and Brown Rice is a super easy, delicious and nutritious recipe. Beans are loaded with protein and fiber and are super affordable!
Anna says
I'm going to try this recipe this evening. Quick question on leaving bacon grease in the pot...does it include all the oil as well?
Thanks!
Assistant to 100 Days (Amy) says
Hello Anna. You do leave the all the fat in the pot. ~Amy
Alison Phillips says
Hmm...high in fiber, high in protein (but no meat), good stick to your ribs kinda food. Sounds like a new menu item to me!
Megan says
Does bacon not count as meat anymore? Sounds like you didn't make (or even read) the recipe before reviewing it.
Erin M says
Is there any way of finding out if my brown rice is the regular or quick cooking variety. I bought it from a bulk bin awhile ago, couldn't get it to cook well (it was always underdone, or burnt), so I gave up on it for awhile. Now I have absolutely no idea how to tell what I should be doing with it. Help!
January says
Trader Joe's has quick cooking brown jasmine rice. The package will say that it is quick cooking.
Assistant to 100 Days (Amy) says
Hi Erin. The texture and weight is different in quick rice. It is lighter and not as smooth because it has been cooked and then dehydrated. ~Amy
Tracy says
Thanks for the recipe! I can't eat bell peppers, so I was wondering whether I should increase the onion amt to a full onion, or just leave out the peppers w/o compensating?
Assistant to 100 Days (Amy) says
Hi Tracy. I think you could do either or add more celery. ~Amy
Nana Phyllis says
Love beans but get terrible gas whenever I eat them. Any suggestions?
Jocelyn says
Are you talking about dry beans? If so, be sure to soak them for at least 8 hours and throw out the soaking water. This helps release some of the chemicals that cause gas.
ErinCF says
Try soaking the beans for at least 7hrs with a splash of apple cider vinegar (the good stuff!). We soak a lot of our grains/beans etc this way. WE have found it does wonders with the gas! We started soaking to neutralize phytic acid and were happily surprised by the lack of gas!
Julia says
Always rinse your beans very well. This goes for canned as well as dried (after soaking dried beans 8 hours rinse them well). This drastically reduces any gas after eating them.
Jennifer says
We love red beans and rice! A frugal but very satisfying, filling and delicious meal!nif we need to be frugal, we make it vegetarian. When we don't have to be frugal we throw in organic andouille. Love this website and every recipe we've made!
angela says
We raise our own red beans and I freeze them and use them until the next season. The key is freezing several bags which means lots of shelling.
Jewel says
Lisa,
I look forward to trying this recipe. I use your re-fried slow cooker bean recipe very often! I love them. I also recommend your website, often on my blog.
Thanks for all your great tips and recipes!
Jewel
January says
Could you do this with organic canned kidney beans? I was already planning on making black beans and rice but this so delicious, I want to make this instead.
January says
So, I made this with the canned beans, turned out delish! Only simmered it for about 1/2 hour. My kiddos devoured it.
Jill says
How many cans and did you still use 4 cups of water? Thanks!
January says
Jill,
I used two cans, and I eyeballed the water. I added just enough to get the consistency I was looking for. I rinsed and drained a can and 1/2 of the beans, and then I mashed the other half can in the can with a fork and added that, Let it simmer until you like the way it looks. Sorry I was not more precise, I never measure things.
debbie says
Please, please put in the directions to not under any circumstances use the crock pot without boiling the beans first! Red/ kidney beans straight to the crock = death!
http://www.foodreference.com/html/artredkidneybeanpoisoning.html
Patrick says
This is good advice, but "Red/ kidney beans straight to the crock = death" sounds a bit extreme. From your link:
"Some persons have been hospitalized, but recovery is usually rapid (3 - 4 h after onset of symptoms) and spontaneous."
laramealor.com says
love the brown rice switch , can't wait to try this recipe. Thank you so much for all the great recipe you post.
http://www.laramealor.com/random-acts-adventure-keep-young/
Ann says
This recipe looks great! Would it be possible to get the nutritional information?
Sharon says
Would also like at least calorie information. :)
Thanks.
Assistant to 100 Days (Amy) says
Hello Ladies. We do not provide nutrition information on our recipes. Our focus is on helping people cut out processed food while replacing them with real/whole foods. These posts help explain our philosophy: https://www.100daysofrealfood.com/2013/01/04/healthy-eating-defined/, https://www.100daysofrealfood.com/2013/01/23/portion-size-matters/, and https://www.100daysofrealfood.com/10-reasons-to-cut-out-processed-food/. ~Amy
Tracy says
What brand of pork products do you buy? We are omnivores, but after recently reading some articles about the pork industry, we have removed this meat from our table. Our farmer's market sells meat from their farm, bacon included, but it's extremely expensive.
Melissa says
Tracy,
We buy our meat in bulk - as in a half a beef, half a hog, etc from local organic farmers. It saves a lot of money that way. You might check with some of the farmers at your market to see if they offer the same or even a bulk discount.
Emily says
We buy Applegate Organics bacon. Be careful, because there's Applegate Naturals and Appelgate Organics. It's kinda pricey (~$7 for 8oz), but it's one of those treat items, so I don't mind spending on it once in a while.
Nicole Wingert says
Is is necessary to use bacon? Could you just add the spices and beans?
Lisa says
It's not necessary, but adds a great flavor in our opinion.
Elisa says
I'm going to make these without the bacon - I usually used smoked paprika to help add some depth and may add a few other spices to this dish (chili powder + oregano). I'll let you know how it turns out.
Dana says
This sounds very similar to how I make my red beans, but I also add some chili powder as well as finely dicing some carrots to add to the veggies! I also don't mash them up at the end, but that's just because I prefer the whole bean texture.
Mrs Daniels says
Do you think you could make these in the crock pot?
Lisa says
Yes, I do! Once you get to the simmer part of the instructions.
Jocelyn says
Be sure you boil the soaked red beans for at least 10 minutes before putting them in the crock pot. They have a natural toxin in them that may not be destroyed if your crock pot doesn't get to a high enough temp.
Nathalie says
I love red kidney beans. I see a lot of recipes for black beans and rice, which are all really good. But every time I see them, I long for red beans. And your recipe makes a red-bean sauce too. Awesome! Going to try this really soon. Thanks.