I make this red beans and rice recipe on slow Sundays when the house feels quiet and warm. The pot hums and the room smells like bacon and garlic. I taste and adjust and think about the first time I cooked it for friends. They went back for seconds. So did I. No regrets. If you want a red beans n rice recipe that feels easy and steady, this one works. It reads simple and cooks steady. The beans turn tender and the rice stays light. I keep the heat soft and let time do the work. It is an easy red beans and rice recipe that still brings big flavor. I love the rhythm of this rice and red beans recipe. Stir. Sip water. Stir again. The kitchen goes calm. You can try a southern red beans and rice recipe mood with smoky notes. Or lean toward a jamaican red beans and rice recipe vibe with a touch more heat. Creole red beans and rice recipe fans will smile too. We plate it, sit, and eat slow.
Table of Contents
- 1) Key Takeaways
- 2) Easy Red Beans And Rice Recipe
- 3) Ingredients for Red Beans And Rice
- 4) How to Make Red Beans And Rice
- 5) Tips for Making Red Beans And Rice
- 6) Making Red Beans And Rice Ahead of Time
- 7) Storing Leftover Red Beans And Rice
- 8) Try these Main Course next
- 9) Red Beans And Rice
- 10) Nutrition
1) Key Takeaways
We cook with calm heat. We build flavor in small steps. We keep rice fluffy and the beans tender.
We start with the trinity. We add garlic and a little smoke. The pot gives body without fuss.
We plate with fresh rice. We spoon a thick scoop of beans. We eat and feel at ease.
2) Easy Red Beans And Rice Recipe
Red beans and rice recipe lovers gather here. I make this red beans and rice recipe on slow days when the kitchen feels friendly. The first bubble shows and I grin. Two spoons rest near the stove and one gets a test bite right away.
I write for Nancy Cooks and I cook like a neighbor who shares. On the site at https://www.nancycooks.com we keep things simple and warm. A red beans n rice recipe should read clear and taste bold. This one does.
For busy nights I lean on an easy red beans and rice recipe plan. The pot stays steady and the rice stays light. The air smells like bacon and paprika. The spoon slides through creamy beans and I feel good about dinner.
3) Ingredients for Red Beans And Rice
Olive oil adds a soft start that helps the onions turn sweet and gold.
Onions bring steady depth. I chop them fine so they melt into the pot.
Celery gives clean bite. Small pieces soften fast and keep balance.
Bell peppers lay gentle heat and a ripe edge that lifts each spoonful.
Bacon brings smoke and a little chew that makes each bite feel hearty.
Garlic wakes the pot. I add it near the end so it stays bright.
Chicken stock wraps the beans with body without making things heavy.
Water gives room for the beans to swell and cook even.
Worcestershire adds a small savory pop that makes flavors click.
Hot sauce offers a clean kick. Pick the brand you trust.
Smoked paprika lays a soft ember note that ties rice and beans.
Creole seasoning stacks herbs and spice in one easy shake.
Salt and black pepper bring the finish. Taste and adjust near the end.
Dried red beans soaked and drained cook to creamy centers and keep their skins.
Cooked long grain white rice waits in a warm bowl so the beans meet it right away.
4) How to Make Red Beans And Rice
Step one warm oil in a heavy pot. Add onion pepper and celery. Stir until soft and a little gold.
Step two add bacon. Cook until edges crisp. Spoon off extra fat and leave a small slick to coat the pot.
Step three add garlic. Stir for a short minute so it stays bright and fragrant.
Step four pour in stock and water. Add Worcestershire hot sauce paprika and creole spice. Stir until the mix looks even.
Step five add soaked beans. Bring to a boil then move to a low simmer. Cover and let time do the work.
Step six cook until the beans feel tender and the pot looks glossy and thick. Rest the pot for a short spell so starch sets.
Step seven spoon over warm rice. Add a shake of pepper and serve.
5) Tips for Making Red Beans And Rice
Soak the beans for even cooking. A quick soak helps on busy days. A long soak helps texture.
Keep the simmer low. The skins stay whole and the centers turn creamy. The broth stays clear.
Season in layers. Salt a little early. Taste late. Adjust with a dash of hot sauce or a squeeze of lemon if you like lift.
6) Making Red Beans And Rice Ahead of Time
I cook the beans a day early when company comes. Flavor settles and the sauce thickens. The rice I cook fresh and keep warm.
Chill the pot in shallow containers so it cools fast and safe. Reheat low and slow with a splash of stock. Stir until smooth.
This plan works for a rice and red beans recipe vibe for weeknights. The make ahead path saves stress and keeps taste strong.
7) Storing Leftover Red Beans And Rice
Pack beans in tight containers. Rice goes in a separate bowl. Both keep well in the fridge for four days.
For the freezer place beans flat in bags so they thaw fast. Rice freezes too but I like it fresh for best texture.
A creole red beans and rice recipe holds up well to reheating. Add a splash of stock and stir until glossy again.
8) Try these Main Course next
9) Red Beans And Rice
Red Beans And Rice Recipe You Will Make On Repeat
Ingredients
- 1 tablespoon extra virgin olive oil
- 1/2 cup onions finely chopped
- 1/4 cup celery finely chopped
- 1/4 cup bell peppers finely chopped
- 2 strips thick cut bacon diced
- 2 teaspoons garlic minced
- 1 cup chicken stock
- 2 1/2 cups water
- 1/2 tablespoon Worcestershire sauce
- 1/2 tablespoon hot sauce your favorite
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon creole seasoning
- 1/2 teaspoon salt
- Pinch black pepper to taste
- 1/2 pound dried red beans soaked and drained
- Cooked long grain white rice for serving
Instructions
- Heat olive oil in a large pot over medium heat. Cook onions bell peppers and celery for 8 to 10 minutes until tender and lightly golden.
- Add diced bacon. Cook 4 to 5 minutes until crisp. Spoon off extra fat and leave about 1 tablespoon in the pot.
- Stir in minced garlic and cook 1 minute.
- Raise heat to medium high. Add chicken stock and water. Mix in Worcestershire sauce hot sauce smoked paprika creole seasoning salt and pepper.
- Stir and add the soaked red beans.
- Bring to a boil then lower heat to a gentle simmer.
- Cover and cook 2 hours or until beans are tender and the pot looks thick. Add up to 30 minutes more if needed.
- Taste and adjust salt and pepper. Turn off heat and let the beans rest 15 minutes to thicken.
- Spoon over fresh cooked long grain white rice and serve.
10) Nutrition
One cup serving gives about four hundred twenty calories with balanced carbs fiber and protein. Sodium depends on your stock and seasoning. Adjust to suit your table.
Beans bring iron and folate. Rice offers quick energy. The pair feeds steady and keeps you full.
This southern red beans and rice recipe and the jamaican red beans and rice recipe path share one thing. Comfort in a bowl. Nancy from Nancy Cooks signs off with a happy spoon.
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