Red Beans and Rice

5 from 3 reviews

New Orleans classic


  • 1/2 pound kidney beans, soaked overnight in 6 cups water
  • 1 onion, diced
  • 3 stalks celery, diced
  • 2 bay leaves
  • 1 bell pepper, diced
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 tablespoon chopped parsley
  • 12 teaspoons salt
  • 2 teaspoons smoked paprika
  • Hot buttered rice to serve


  1. Drain the beans from their soaking water and rinse.
  2. Put into a large pot with 4 cups water, onion, celery, and bay leaves. Cover pot.
  3. Bring to boil, then reduce heat and simmer 1 to 1.5 hours, or until beans are soft.
  4. Add bell pepper, garlic, thyme, salt and pepper. Simmer uncovered an additional 30 minutes.
  5. Use a large spoon to mash some of the beans against the side of the pot to make a creamy gravy.
  6. Serve over buttered rice.


Make sure the vegetables are diced fine. They should not be recognizable in the finished dish.

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