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Thick Red Beans And Rice Recipe

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Easy Slow Cooker Red Beans and Rice Recipe
Easy Slow Cooker Red Beans and Rice Recipe from growingupgabel.com

Description

Red beans and rice are a staple dish in many countries around the world. In this recipe, we will be making a thick and flavorful version of this classic dish. The beans are cooked until they are soft and creamy and then combined with rice cooked in a savory broth. The result is a hearty and satisfying meal that is perfect for any occasion.

Prep Time

The prep time for this recipe is approximately 10 minutes. This includes chopping the vegetables and measuring out the ingredients.

Cook Time

The cook time for this recipe is approximately 2 hours. This includes the time it takes to cook the beans and rice.

Ingredients

  • 1 pound dried red beans
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 3 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1 teaspoon cayenne pepper
  • 1 bay leaf
  • 6 cups vegetable broth
  • 2 cups long-grain white rice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Chopped fresh parsley, for garnish

Equipment

  • Dutch oven or large pot
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Spoon or ladle

Method

  1. Rinse the red beans under cold water and remove any stones or debris. Place them in a large pot or Dutch oven and cover with water. Bring the water to a boil and then reduce the heat to a simmer. Cook the beans for 1 hour, or until they are tender.
  2. While the beans are cooking, prepare the vegetables. Dice the onion, bell pepper, and celery. Mince the garlic.
  3. Once the beans are cooked, drain them and set them aside.
  4. In the same pot or Dutch oven, heat a tablespoon of oil over medium heat. Add the onion, bell pepper, and celery, and sauté for about 5 minutes, or until they are softened.
  5. Add the garlic, thyme, smoked paprika, cayenne pepper, and bay leaf. Cook for an additional 2 minutes, or until the garlic is fragrant.
  6. Add the vegetable broth to the pot and bring it to a boil. Reduce the heat to a simmer and add the cooked red beans. Simmer for 30 minutes.
  7. While the beans are simmering, cook the rice. In a separate pot, bring 4 cups of water to a boil. Add the rice, salt, and pepper, and stir. Reduce the heat to low, cover the pot, and simmer for 18 minutes.
  8. Once the beans have simmered for 30 minutes, use a spoon or ladle to mash some of the beans against the side of the pot. This will help thicken the mixture.
  9. Remove the bay leaf from the pot and discard it. Add the cooked rice to the pot and stir to combine.
  10. Simmer the mixture for an additional 10 minutes, or until it has thickened to your liking.
  11. Remove the pot from the heat and let it sit for 5 minutes. Fluff the rice with a fork and garnish with chopped fresh parsley before serving.

Notes

This recipe can be made ahead of time and stored in the refrigerator for up to 5 days. It can also be frozen for up to 3 months.

Nutrition Info

This recipe yields approximately 8 servings. Each serving contains:
  • Calories: 400
  • Protein: 15g
  • Fat: 1g
  • Carbohydrates: 80g
  • Fiber: 12g

Recipe Tips

  • If you prefer a spicier dish, increase the amount of cayenne pepper or add a diced jalapeño pepper.
  • You can use vegetable or chicken broth in this recipe, depending on your personal preference.
  • If you don't have dried thyme, you can use fresh thyme instead.
  • For a creamier texture, you can use an immersion blender to partially blend the mixture before adding the rice.

Enjoy this delicious and hearty red beans and rice recipe! It's sure to become a family favorite.


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