Ingredients:
For the Red Beans:
- 1 lb dried red kidney beans
- 1 tablespoon vegetable oil
- 1 large onion, diced
- 1 green bell pepper, diced
- 3 celery stalks, diced
- 3 cloves garlic, minced
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper to taste
- 8 cups water or chicken broth
- Cooked white rice, for serving
- Chopped fresh parsley or green onions, for garnish (optional)
Instructions:
Prepare the Beans:
Rinse the dried red kidney beans under cold water and remove any debris or stones. Drain well.
Soak the Beans (optional):
Place the rinsed red kidney beans in a large bowl and cover them with water. Allow them to soak overnight, or for at least 6 hours. This will help reduce cooking time and improve the texture of the beans.
Sauté the Aromatics:
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the diced onion, green bell pepper, celery, and minced garlic to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
Cook the Beans:
Once the vegetables are softened, add the soaked (or unsoaked) red kidney beans to the pot. Stir in the bay leaf, dried thyme, dried oregano, paprika, cayenne pepper, salt, and black pepper.
Pour in the water or chicken broth, ensuring that the beans are fully submerged. Bring the mixture to a boil over medium-high heat.
Simmer the Beans:
Once the water comes to a boil, reduce the heat to low and cover the pot. Let the beans simmer gently for 1 to 1 1/2 hours, or until they are tender but not mushy. Stir occasionally and check the water level, adding more if necessary to keep the beans submerged.
Season and Serve:
Taste the red beans and rice and adjust the seasoning with additional salt, pepper, or cayenne pepper if desired.
Serve the red beans over cooked white rice in individual bowls. Garnish with chopped fresh parsley or green onions, if desired.
Pro Tips:
- For a richer flavor, you can add smoked sausage, ham hocks, or ham bone to the pot along with the beans. Cook them with the beans until they are tender and then remove them from the pot, shred the meat, and return it to the pot.
- To save time, you can use canned red kidney beans instead of dried beans. Simply drain and rinse the canned beans before adding them to the pot. Adjust the cooking time accordingly since canned beans require less time to cook.
- Leftover red beans and rice can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for longer-term storage. Reheat gently on the stove or in the microwave before serving.
