Rice and Beans

Name: Rice and Beans
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 4 servings
Cuisine: southern_american
Ingredients: 1 cup dried red kidney beans (soaked overnight, drained); 1 cup long grain white rice; 1 pcs onion (medium, finely diced); 3 pcs garlic (cloves, minced); 1 pcs celery (medium stalk, finely diced); 1 pcs bell pepper (medium, green, finely diced); 1 tsp smoked paprika; 1 pinch dried thyme; 2 pcs bay leaves; 1 pinch salt (for the beans); 1 pinch black pepper; 2 tbsp oil; 3 cup water (for cooking beans)

RATING

4.6/5(185)

TASTE SCORE

9/10

Hearty, smoky red beans simmered low and slow with aromatics, then spooned over a bed of fluffy white rice. This Southern comfort classic is humble, filling, and packed with deep, slow-cooked flavor.

PREP

15m

COOK

90m

SERVES

1 CUP

413 cal

SERVINGS

METHOD · 5 STEPS

prep
Soak the beans overnight.
Rinse the dried red kidney beans under cold water. Place in a large bowl, cover with several inches of water, and let soak for at least 8 hours or overnight. Drain before using.
saute · ~8 min
Sauté the aromatics.
1.Heat oil in a large pot over medium heat until shimmering.
2.Add diced onion, celery, and bell pepper. Sauté until softened, about 5-7 minutes.
3.Add minced garlic, smoked paprika, and dried thyme. Sauté until fragrant, about 1 minute.
TIPThe trinity of onion, celery, and bell pepper is the flavor base — don't rush this step.
simmer · ~70 min
Simmer the beans until tender.
1.Add the drained kidney beans, 3 cups of water, and the bay leaves to the pot.
2.Bring to a rolling boil, then reduce heat to low.
3.Cover and simmer gently for 60-75 minutes, stirring occasionally, until beans are tender and creamy.
4.Stir in salt and black pepper. Remove bay leaves before serving.
TIPDon't add salt at the start — it toughens the bean skins. Wait until beans are tender.
boil · ~15 min
Cook the rice.
While beans simmer, bring 2 cups of water to a boil in a medium saucepan. Add rice and a pinch of salt. Reduce heat to low, cover tightly, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
assemble
Assemble the dish.
Spoon a generous helping of fluffy rice into each bowl. Ladle the smoky beans and their gravy right over the top. Serve hot.
TIPFor a true Southern touch, add a dash of hot sauce at the table.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Soak kidney beans overnight to reduce cooking time and improve creaminess.
2
Sauté the onion, celery, and bell pepper until fully softened to build a deep flavor base.
3
Add salt only after beans are tender to prevent tough skins.
4
Simmer beans gently — a vigorous boil can break them apart.
5
Let cooked rice rest off heat for 5 minutes before fluffing for perfect texture.
6
Store leftover beans and rice separately to keep rice from getting soggy.

RECIPE VARIATIONS