Why You’ll Love This Recipe
Red Beans and Rice is a delicious, hearty dish that is full of flavor. The red beans are slow-cooked in a seasoned broth, creating a rich, creamy base with a perfect balance of heat and smokiness. The addition of a savory ingredient gives the beans a savory depth, while the Cajun seasoning ties everything together. It’s comforting, satisfying, and packed with bold flavors that will make everyone go back for seconds.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Red Beans:
- 2 tablespoons olive oil
- 1 large onion, roughly chopped
- 1 green bell pepper, chopped
- 2 stalks celery, chopped
- 2 tablespoons garlic, minced
- 1 ½ teaspoons kosher salt
- ½ teaspoon cayenne pepper
- 1 teaspoon dried thyme
- ¾ teaspoon dried sage
- 1 tablespoon dried parsley
- 1 teaspoon Cajun seasoning (more to taste)
- 1 tablespoon sugar
- 1 teaspoon Better Than Bouillon Chicken Base
- About 7 cups water
- 1 pound dry red beans, rinsed*
- Savory ingredient (such as smoked turkey leg, turkey neck, or other preferred flavoring)
- 2 bay leaves
For Serving:
- 6 cups hot cooked rice (or more)
Directions
- Prep your veggies: Chop the onion, green bell pepper, and celery. For the celery, chop the ends so that some of the leaves get incorporated into the dish.
- Sauté the veggies: Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Once the oil is hot and shimmering, add the chopped onion, bell pepper, and celery. Sauté for 6-8 minutes, until the onions become translucent.
- Add the seasonings and garlic: Mince the garlic and add it to the pot with the sautéed vegetables. In a small bowl, combine 1 ½ teaspoons kosher salt, ½ teaspoon cayenne pepper, 1 teaspoon thyme, ¾ teaspoon sage, 1 tablespoon parsley, 1 teaspoon Cajun seasoning, and 1 tablespoon sugar. Add the garlic and spice mixture to the pot, sautéing for 1-2 minutes until fragrant.
- Add the broth and beans: Stir in 1 teaspoon of Better Than Bouillon Chicken Base. Add about 7 cups of water and 1 pound of rinsed red beans. Drop in the savory ingredient of choice (such as a smoked turkey leg or neck), along with 2 bay leaves. Stir everything together.
- Bring to a boil and simmer: Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and let it simmer gently, uncovered or slightly covered, for 2 ½ to 3 hours. Stir occasionally, and check the beans for doneness. If the beans are dry or not tender, continue simmering until they reach the desired texture.
- Taste and adjust seasoning: After 2-3 hours, taste the beans and adjust the seasoning, adding more salt or Cajun seasoning if necessary. Remove the savory ingredient and bay leaves. If any meat is left on the ingredient, chop it up and return it to the beans. Discard the bones.
- Serve: Serve the beans hot over a bed of freshly made rice. Enjoy!
Servings and Timing
- Servings: This recipe makes about 8 servings.
- Prep time: 20 minutes
- Cook time: 3 hours
- Total time: 3 hours 20 minutes
Variations
- Spicy: Add extra cayenne pepper or hot sauce to make the dish spicier.
- Vegetarian: Omit the savory ingredient and use vegetable broth for a vegetarian version of this dish. You can also add more smoked paprika to mimic the smoky flavor.
- Additional vegetables: For a heartier dish, add more vegetables like diced carrots or a handful of spinach.
Storage/Reheating
- Storage: Store leftover red beans and rice in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat on the stovetop over medium heat, adding a splash of water if necessary to loosen the beans and sauce. You can also reheat in the microwave.
FAQs
1. Can I use canned beans instead of dried beans?
While dried beans provide the best texture and flavor, you can use canned beans as a shortcut. Use 4 cans of red beans, drained and rinsed, and reduce the cooking time to about 30-40 minutes.
2. Can I make this dish ahead of time?
Yes, you can make this dish a day ahead. The flavors will develop even further as it sits in the refrigerator overnight. Reheat before serving.
3. Can I use a pressure cooker for this recipe?
Yes, you can cook the beans in a pressure cooker or Instant Pot. Cook the beans on high pressure for about 35 minutes, then allow the pressure to release naturally.
4. How do I make this dish spicier?
To add more heat, sprinkle in some crushed red pepper flakes, or use a spicy sausage or hot pepperoni instead of regular pepperoni.
5. Can I freeze red beans and rice?
Yes, you can freeze the beans (without rice) in an airtight container for up to 3 months. To reheat, simply thaw in the refrigerator overnight and reheat on the stovetop or microwave.
6. Can I substitute the ham with bacon?
Yes, you can substitute bacon for the savory ingredient for a slightly different flavor. Just add it to the pot along with the other seasonings.
7. Can I use a different type of bean?
While red beans are traditional, you can substitute kidney beans if red beans aren’t available.
8. How do I keep the beans from being too dry?
Make sure to check on the beans throughout the cooking process and add more water if needed to keep them moist and creamy. Keep the heat low and cook them slowly for the best texture.
9. Can I add sausage to this dish?
Yes, smoked sausage or andouille sausage would be a great addition to this dish. Simply slice and add it along with the beans and seasonings.
10. How do I make the rice for this dish?
For a basic rice recipe, use 3 cups of dry white rice, 4 ½ cups of water, and a pinch of salt. Cook the rice according to package instructions or on the stovetop. You can also add garlic for extra flavor.
Conclusion
This Red Beans and Rice recipe is a true southern classic that’s loaded with flavor. With tender beans, a savory base, and the perfect blend of spices, it’s a hearty and comforting dish that’s perfect for any occasion. Whether you’re serving it for a weeknight dinner or a holiday gathering, this recipe is sure to be a crowd-pleaser!
Red Beans and Rice Recipe (Better Than Popeyes!)
This Red Beans and Rice recipe is a southern classic featuring creamy, flavorful beans slow-cooked in a savory broth with a perfect balance of heat and smokiness. Served over hot, fluffy rice, it’s a comforting and satisfying dish that’s sure to impress.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Simmering
- Cuisine: Southern
- Diet: Gluten Free
Ingredients
2 tablespoons olive oil
1 large onion, roughly chopped
1 green bell pepper, chopped
2 stalks celery, chopped
2 tablespoons garlic, minced
1 ½ teaspoons kosher salt
½ teaspoon cayenne pepper
1 teaspoon dried thyme
¾ teaspoon dried sage
1 tablespoon dried parsley
1 teaspoon Cajun seasoning
1 tablespoon sugar
1 teaspoon Better Than Bouillon Chicken Base
7 cups water
1 pound dry red beans, rinsed
Savory ingredient (smoked turkey leg, turkey neck, or other preferred flavoring)
2 bay leaves
6 cups hot cooked rice
Instructions
- Prep your veggies: Chop the onion, green bell pepper, and celery. Set aside.
- Sauté the veggies: Heat olive oil in a large pot over medium-high heat. Add chopped onion, bell pepper, and celery. Sauté for 6-8 minutes until onions are translucent.
- Add the seasonings and garlic: Mince garlic and combine with salt, cayenne pepper, thyme, sage, parsley, Cajun seasoning, and sugar. Add to the pot and sauté for 1-2 minutes until fragrant.
- Add the broth and beans: Stir in Better Than Bouillon Chicken Base, water, red beans, savory ingredient (smoked turkey leg/neck), and bay leaves. Stir to combine.
- Bring to a boil and simmer: Bring to a boil, then reduce heat and simmer for 2 ½ to 3 hours until beans are tender. Stir occasionally.
- Taste and adjust seasoning: After 2-3 hours, taste and adjust seasoning with more salt or Cajun seasoning if needed. Remove savory ingredient and bay leaves, then chop any remaining meat and return it to the pot.
- Serve: Serve the beans hot over a bed of rice. Enjoy!
Notes
For a spicier version, add more cayenne pepper or hot sauce.
For a vegetarian option, omit the savory ingredient and use vegetable broth.
Feel free to add more vegetables like diced carrots or spinach for extra flavor and texture.
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 2g
- Sodium: 900mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 30mg
