← Back to Search Results
Soul Food, Southern
Red Beans and Red Rice

Photo by: Colin Erricson
Comments: 0
 

Recipe

Here’s a fresh twist on the classic Southern dish of red beans and rice. Bulked up with muscular red rice, this is very hearty—with the addition of a salad, it’s a meal in itself. The green peas add a burst of color, making this a visually attractive dish that looks good on a buffet. It is particularly tasty as an accompaniment to roast chicken or pork, or pork chops or a platter of roasted vegetables.

Yield: Makes 8 servings

Ingredients

  • 1 tbsp (15 mL) olive oil
  • 1 onion, finely chopped
  • 1 green bell pepper, seeded and diced
  • 4 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 tsp (5 mL) dried thyme leaves
  • ½ tsp (2 mL) salt (see Notes)
  • ½ tsp (2mL) cracked black peppercorns
  • ¼ tsp (1 mL) cayenne pepper
  • 1 cup (250 mL) Wehani or Camargue red rice, rinsed and drained (see Notes)
  • 2 cups (500 mL) water or reduced-sodium chicken stock
  • 2 cups (500 mL) drained, rinsed cooked or canned red beans (see Notes)
  • 2 cups (500 mL) cooked green peas

Directions

1. In a Dutch oven, heat oil over medium heat for 30 seconds. Add onion, bell pepper, celery and garlic and cook, stirring, until pepper is softened, about 5 minutes. Add thyme, salt, peppercorns and cayenne and cook, stirring, for 1 minute.

2. Add rice and toss to coat. Add water and bring to a boil. Reduce heat to low. Cover and simmer until rice is tender and most of the water is absorbed, about 1 hour. Stir in beans and peas and cook, covered, until heated through, about 10 minutes.

Variation

Red Rice, Sausage and Beans: To turn this into a heartier dish, perfect for a pot luck or buffet, add 4 oz (125 g) diced kielbasa along with the peas.

Notes

If you’re using chicken stock rather than water to cook the rice, you may not need the added salt.

I like to use red rice, but brown rice or mixture of brown rice and wild rice would work well, too. The cooking time is the same.

You can cook your own beans or use 1 can (14 to 19 oz/398 to 540 mL) no-salt-added red kidney or small red beans, drained and rinsed.


© 2008 Judith Finlayson
 

Nutritional Information

Nutrients per serving (% daily value)

175kcal (9%)
35mg (3%)
37mg (61%)
22mcg RAE (1%)
320mg
34mg
7g
4g
3g
31g
2mg (1%)
107mg (4%)
1g (3%)
3g (4%)
1mg (8%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

martin-yans-china Martin Yan's China
by Martin Yan
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
american-masala American Masala
by Suvir Saran
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
flavor Flavor
by Rocco DiSpirito
the-sweet-life The Sweet Life
by Kate Zuckerman
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?