Red Beans and Rice

• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 bell pepper, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 can (15 ounces) red beans, drained and rinsed
• 1 can (14.5 ounces) diced tomatoes
• 2 cups vegetable broth
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon cayenne pepper
• Salt to taste
• 2 cups cooked white rice
• Fresh parsley, chopped (for garnish)

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add onion, bell pepper, and celery; cook until softened, about 5 minutes.
3. 3 Stir in garlic and cook for 1 more minute.
4. 4 Add red beans, diced tomatoes, vegetable broth, smoked paprika, thyme, and cayenne pepper.
5. 5 Bring to a simmer and cook for 30 minutes, stirring occasionally.
6. 6 Season with salt to taste.
7. 7 Serve over cooked white rice.
8. 8 Garnish with fresh parsley.

Nutrition

Tips

• For extra flavor, use homemade vegetable broth.
• Adjust the cayenne pepper to your preferred spice level.
• Feel free to add cooked sausage for a non-vegetarian option.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove over medium heat until warmed through.

Serving Suggestions

• Pair with cornbread for a complete Southern meal.
• A squeeze of lime juice adds a fresh twist.

FAQ