Red Beans and Rice

This flavorful dish is a Monday night tradition in many homes. This vegetarian recipe uses dry beans, onion, pepper, and spices.

Yield

8 servings

Serving size

1/8 of recipe (359g)

Rating

3.71 of 5 (93 ratings)

Food groups

• Grains: 1/2 ounces
• Vegetables: 1 cups

Ingredients

• 2 cups red beans, dry
• 8 cups water
• 1 1/2 cups onion (chopped)
• 1 cup celery (chopped)
• 4 bay leaves
• 3 tablespoons garlic (chopped)
• parsley (optional)
• 2 teaspoons thyme (crushed, dried)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup red bell pepper (chopped - could also use green pepper)
• 2 cups cooked brown rice

Directions

1. Wash hands with soap and water.
2. Pick through beans to remove shriveled or broken beans.
3. Rinse beans thoroughly.
4. In a 5-quart pot, mix beans, water, onion, celery, and bay leaves.
5. Bring to boiling; reduce heat.
6. Cover and cook over low heat for about 1 to 1/2 hours or until beans are tender.
7. Stir and mash beans against side of pan.
8. Add garlic, parsley, thyme, salt, black pepper, and red or green pepper.
9. Cook uncovered, over low heat, until creamy, about 30 minutes.
10. Remove bay leaves.
11. Serve over hot cooked rice.

Nutrition per serving

Notes

See how to make this recipe and more on USDA’s MyPlate Kitchen YouTube site.

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Source

Recipe by: Food and Drug Administration (FDA) — US Department of Health and Human Services

Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/red-beans-and-rice. Federal works are public domain in the United States.