Description
A classic, comforting dish made with tender red beans simmered in spices and served over fluffy rice, popular in Southern and Creole cuisine.
Ingredients
- 1 cup dried red kidney beans
- 4 cups water
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground cumin
- 1 bay leaf
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 2 cups cooked white rice
- 2 green onions, sliced (optional)
Instructions
- Rinse the dried red beans and soak them in water overnight.
- Drain the beans and add them to a pot with 4 cups of fresh water.
- Bring to a boil, then reduce heat and simmer for about 60 minutes until beans are tender.
- In a separate pan, heat olive oil over medium heat.
- Add onion and bell pepper, sauté until softened.
- Add garlic, paprika, thyme, cumin, and bay leaf; cook for 1 minute.
- Transfer the sautéed vegetables to the pot of beans.
- Add salt and black pepper, then simmer for another 20–30 minutes until thickened.
- Remove the bay leaf and mash some beans slightly for a creamy texture.
- Serve hot over cooked white rice and garnish with green onions if desired.
Notes
- For extra flavor, add a dash of hot sauce before serving.
- Canned beans can be used to save time; reduce cooking time accordingly.
- The dish tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main Dish
- Method: Simmering
- Cuisine: Creole