Print

one-pot red beans and rice

Print Recipe

A hearty and flavorful one-pot red beans and rice recipe, perfect for a comforting and easy weeknight dinner packed with protein and spices.

Ingredients

Scale
  • 1 cup dried red kidney beans, soaked overnight and drained
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 green bell pepper, chopped
  • 3 cloves garlic, minced
  • 2 stalks celery, chopped
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 bay leaf
  • 4 cups low-sodium chicken or vegetable broth
  • 1 cup long grain white rice
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper
  • 2 green onions, sliced (for garnish)
  • Hot sauce (optional, for serving)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion, bell pepper, celery, and garlic. Sauté until vegetables are soft, about 5 minutes.
  2. Add smoked paprika, thyme, cayenne pepper, and bay leaf. Stir for 1 minute until fragrant.
  3. Add the soaked and drained red beans and broth to the pot. Bring to a boil.
  4. Reduce heat to low; cover and simmer for 1 hour or until beans are tender, stirring occasionally.
  5. Remove bay leaf. Stir in rice, salt, and black pepper. Cover and cook for another 20 minutes until rice is cooked and liquid absorbed.
  6. Fluff rice and beans with a fork and adjust seasoning if needed.
  7. Serve hot, garnished with sliced green onions and a dash of hot sauce if desired.

Notes

For extra depth of flavor, add smoked sausage or ham hocks with the beans in step 3. This dish pairs wonderfully with a side of cornbread.

Find it online: https://grilldrip.com/one-pot-red-beans-and-rice/