louisiana red beans and rice
This southern dish traditionally is made with the addition of pickled pork meat. The following meatless version is great and delicious with a green salad. From Bean Banquets.
prep time
10 Min
cook time
20 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 1 pound dried red kidney beans
- 3 tablespoons peanut oil
- 2 large onions, chopped
- 3 cloves garlic, mashed
- 2 large green peppers, chopped
- 3 large stalks celery, sliced
- 2 - bay leaves
- 1/2 teaspoon thyme
- 1/4 teaspoon cumin
- 1 teaspoon paprika
- 1/2 cup peeled and chopped tomatoes
- 1 tablespoon vinegar
- - hot pepper sauce, to taste
- - salt, to taste
How To Make louisiana red beans and rice
-
Step 1Cook beans according to basic package directions.
-
Step 2Heat peanut oil in a large saucepan and saute onions, garlic, green peppers, and celery. Add the bay leaves, thyme, cumin, paprika, tomatoes, vinegar, and some bean broth. Simmer vegetables until they are tender.
-
Step 3Shortly before serving, add the beans with the remaining broth, hot pepper sauce, and salt. Bring to a boil, lower heat, and simmer about 5 minutes.
-
Step 4Serve over steaming rice.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes