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.

  • 8Servings


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


Soak dried beans in water to cover overnight. Drain beans.

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.

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.

To serve, stir in parsley, hot sauce, salt and pepper. Spoon beans over or alongside rice, and garnish with sliced scallions.

Nutrition Information

  • Calories: 270
  • Carbohydrate Content: 47 g
  • Fat Content: 4 g
  • Fiber Content: 10 g
  • Protein Content: 13 g
  • Sodium Content: 15 mg
  • Sugar Content: 2 g