Description
A rich and comforting Southern classic featuring creamy red beans simmered with aromatic vegetables and served over fluffy white rice.
Ingredients
Scale
- 1 pound dry red kidney beans
- 1 large yellow onion, diced
- 1 green bell pepper, chopped
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 6 cups vegetable broth
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 2 bay leaves
- 1/4 teaspoon cayenne pepper
- 3 green onions, sliced
- 2 tablespoons fresh parsley, chopped
- 4 cups cooked white rice
- Salt and pepper to taste
Instructions
- Warm a large pot over medium heat.
- Sauté onion, bell pepper, celery, and garlic until softened.
- Pour in vegetable broth and add smoked paprika, thyme, cayenne, and bay leaves.
- Stir in the soaked red kidney beans.
- Simmer for 1.5 to 2 hours until beans are tender, mashing a few to thicken.
- Season with salt, pepper, fresh parsley, and green onions.
- Serve over warm cooked rice.
Notes
- Stir occasionally to help the beans cook evenly.
- Add more broth if the pot becomes too thick while simmering.
- Adjust cayenne pepper to increase or decrease heat.
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 4g
- Sodium: 780mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 12g
- Protein: 17g
- Cholesterol: 0mg