Cajun Spicy Red Beans and Rice
Delight in this Cajun-inspired spicy red beans and rice dish, perfect for weeknight dinners. With a blend of robust spices, it's both flavorful and comforting, making it a must-try recipe that is gluten-free and dairy-free.
Prep time: 30 minutesCook time: 2 hoursServes: 6
Ingredients
1 lb dry red kidney beans
6 cups water
1 tbsp olive oil
1 large onion, chopped
1 green bell pepper, chopped
2 celery stalks, chopped
4 cloves garlic, minced
1 tsp smoked paprika
1 tsp cayenne pepper
1 tsp dried thyme
1 tsp dried oregano
1/2 tsp black pepper
1 bay leaf
4 cups chicken broth
2 cups long-grain white rice
2 green onions, sliced
Salt to taste
Instructions
1. Rinse and soak the kidney beans in water overnight.
2. Drain and rinse the beans again before cooking.
3. In a large pot, heat olive oil over medium heat.
4. Add onion, green bell pepper, and celery; sauté for 5 minutes.
5. Stir in garlic, smoked paprika, cayenne pepper, thyme, oregano, black pepper, and bay leaf; cook for another 2 minutes.
6. Add soaked beans and chicken broth to the pot.
7. Bring to a boil, then reduce heat and simmer for 90 minutes, stirring occasionally.
8. Once beans are tender, remove bay leaf and season with salt.
9. In a separate pot, cook rice according to package instructions.
10. Serve red beans over a bed of rice, garnished with sliced green onions.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat in a microwave or on a stovetop over medium heat, adding a bit of water if necessary, until thoroughly warmed.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
