Red Beans and Rice Recipe | Vegetarian Times Skip to main content

Red Beans and Rice

This traditional dish tastes even better reheated the next day, making it the perfect party food. You can prepare it ahead, and enjoy your party.



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1 lb. dried kidney beans
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2 Tbs. olive oil
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1 cup chopped onions
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½ cup chopped celery
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½ cup chopped green bell pepper
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2 cloves garlic, minced
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1 or 2 bay leaves
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½ cup minced parsley
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1 tsp. hot sauce
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3 or 4 cups of hot cooked rice
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½ cup sliced scallions as garnish


  1. Soak dried beans in water to cover overnight. Drain beans.
  2. Heat oil in large saucepan over medium heat. Sauté onions, celery, bell pepper and garlic for 7 to 10 minutes, or until soft. Add drained beans. Add enough water to cover beans, and bring to a boil. Add bay leaves.
  3. Reduce heat to low, and cook, stirring occasionally, about 2 hours. Add extra water if needed; don’t let beans dry out. Mash about half of beans against side of pot with spoon; leave remainder whole. Remove and discard bay leaves.
  4. To serve, stir in parsley, hot sauce, salt and pepper. Spoon beans over or alongside rice, and garnish with sliced scallions.

Nutrition Information: 

13 g
Total Fat: 
4 g
Saturated Fat: 
47 g
15 mg
10 g
2 g
Serves 8

Comments on this Recipe

Very bland. I should have been suspicious by the lack of flavouring agents, but gave it a try anyway. Won't be making this again.

I used vegetable broth instead of water and added some thyme, salt and pepper while sauteeing the veggies. I added just a dash more salt right before serving and thought it was really awesome this way!

Wow, this is a filler!