Red beans and rice Recipe by John (2024)

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Ingredients

• 1 pound dried red beans
• 6 cups brown rice, white rice, or a mix of both
• 2 tablespoons olive or vegetable oil
• 1 large onion, diced
• 1 green pepper, diced
• 10 cloves garlic, minced
• 1 bunch cilantro, chopped
• 1 cube tomato-based chicken broth or plain chicken broth (tomato-based is available in the mexican seciton of most supermarkets)
• 2 tsp salt
• 2 tsp fresh ground pepper
• Optional Spices (1 tsp allspice, 1/2 tsp Cayenne, 1 tsp ground cloves, 1 tsp ground cinnamon, 1 tsp ground cumin, 1 tsp powered mustard)

Directions

1. The night before, soak the red beans in plenty of water.
2. Make the rice in a rice cooker or on the stove.
3. Add enough water to the red beans to cover them and leave 2-3 inches of water on top. Add a cube of the tomato-based chicken broth or chicken broth, bring to boil, then simmer for 50 minutes.
4. While the beans are boiling, add the two tablespoons of oil to a large saute pan on med-high. Add the diced onions and green pepper and stir for about 4 minutes. Add the garlic and stir for 1 minutes. Then add the assorted spices, salt and pepper and stir for 1 additional minute. Remove from heat.
5. When the beans are done, combine the sauteed vegetables with the beans and simmer for another 10 minutes (1 hr altogether).
6. Combine the cooked rice, beans, and chopped cilantro. Stir thoroughly to mix.

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Reviews

• Dean Grason

  It was an excellent addition to the jerked meat. I would like to try it with a little more kick to it.

  1

• Nancy Miyasaki

  This is simple but delicious. Ever since we lived in Weekhawken, NJ, and ate frequently in the Union Cafe (a Cuban cafeteria-style eatery) I've been a huge fan of both red beans and rice and black beans and rice. Healthy comfort food.

  2

• Michele Grason

  This can be a meal in itself! This dish is full of fiber especially if you use brown rice. Fiber can fights heart disease and diabetes

  3

• Yvette Bedrosian

  Well seasoned, but I'd go spicier.

  1

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• Karen

  Fantastic side dish. Compliments most meat or fish entrees. My kids liked the seasoning and the fact that it wasn't too spicy. I have even used the leftovers and added meat or fish to it to make a great meal in a bowl.

  1

• Kristi Rimkus

  I love that you've used brown rice in this recipe. Delicious!

  1

• Stacey Maupin Torres

  I really like this recipe. I don't however, care for cilantro - just a personal dislike of mine, so I would substitute parsley in this case. Thank you for sharing this!

  1

• tim flahive

  this looks very good can't wait to try it, i like a little spicy, like you find in louisiana

  1 reply

  1

• Claudia lamascolo

  I made this as a side dish last night! It was awesome Thanks
  John love the addition of cinnamon, this will be a regular around here!

  1

• Marianne Richards Castiglia

  I love red beans and rice but have never made it myself. I will now! You post the best recipes Claudia!

• Arturo Féliz-Camilo

  Very similar to Caribbean traditional food "moro" which is delicious. In Dominican Republic rice and beans are called "the flag" as it is almost an everyday must meal. We generally soften the beans in a pressure cooker and then do a sofrito with all the spices and herbs, add the beans, wait for it to boil, add the rice and then let it dry, lower the fire and let it cook at slow fire for half hour. Love this recipe and it definitely goes well with meat that has a sauce...we also do it with black beans, white beans, green pigeon peas, etc...some people also add coconut milk...
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  1

  See Also

  How To Make Jerk Seasoning

• Patricia Chapman

  Wonderful dish. Full of robust flavor. This is a keeper.

  1 reply

  1

• Ann R

  Looks delicious! My husband loves red beans and rice from a box but I hate to make it because of the high sodium. Can't wait to try this much healthier sounding version!

  1

• Anna Boot

  I loved this

• Poornima hegde

  I love red beans and rice, Looks inviting.. Tastes best with a spicy side dish.

• judee

  I love a basic bowl of red beans and rice. It is filling, nutritious, and economical and of course tasty or I wouldn't eat it. Sometimes simple is the best.

Comments

• ShaleeDP

  Looks good. I could give this a try and share with my friends.

• Organic co*cktail Recipes

  This looks delicious. Thanks for the recipe

• FLORA A. GORDON

  hi john, this recipe looks great and i will be trying this soon. thank u for sharing. flora a. gordon

  1 reply

• Claudia lamascolo

  I made this last night fabulous recipe!!!!! Thanks John the flavor are scrumptious!

  1 reply

• judee

  I'm keeping the cilantro and love the other optional spices. This looks really tasty and healthy. Beans and rice makes a perfect vegetarian entree

  1 reply

• Jo

  Can the calorie count be right?

• Pam's Midwest Kitchen Korner

  This is definitely healthy and it looks and sounds delicious! I would have to omit the cilantro though and go with parsley. A great dish to try for lots of potassium!

• Ayesha Tariq

  This looks good!

  1 reply

• Sasa

  There's a great song about red beans and rice by Spearhead, you can hear it here http://www.youtube.com/watch?v=r9yIfHyZ9n0

• Bill Farley

  I concur with Dean Grason - a little more heat. (for me) Otherwise an excellent dish. Brings back memories of Puerto Rico.

• Clark Lawlor

  The nutrition facts are inflated by about 275 calories, because I think it is calculating it using 6 cups uncooked rice (about 18 cups cooked), but I assume it is meant to be 6 cups COOKED rice (about 2 cups uncooked). Actual calories per serving: about 375, not 651.

• MaryMoh

  Looks healthy and delicious. My mom used to cook adzuki beans and some rice as a dessert soup...very delicious.

• Danita anderson

  651 calories

• John Spottiswood

  Thanks for the comment Phil!

• phil reid

  One bowl meal, Great tasting don't change a thing Stock up for the recession.

  1 reply

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