Red Beans And Rice


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Looking for a filling, delicious and healthy option for dinner tonight? Look no further! This southern classic is great for lunch and dinner in any season and every climate, not to mention it’s healthy. Just don’t forget, Hara Hachi Bu.


  • 3 T olive oil
  • 1 cup chopped onion
  • ¾ cup chopped red bell pepper
  • 4 garlic cloves, minced
  • 3 cups uncooked brown rice
  • 3 bay leaves
  • 2 T tomato paste
  • 1 T ground cumin
  • 1 T hot Spanish smoked paprika (Pimentón de la Vera)
  • 2 tsp salt
  • 4 cups water
  • 1 (15-15 ½ – oz.) can kidney beans, rinsed, drained


  1. Sauté onion, red bell pepper, and garlic in a heavy 4-quart saucepan over medium-high heat. Sauté until onion is golden, about 5 minutes.
  2. Add rice and stir until coated, about 1 minute.
  3. Stir in bay leaves, tomato paste, cumin, paprika, and salt. Add 4 cups water and beans and bring to boil. Reduce heat to medium-low; cover and cook until rice is tender and liquid is absorbed (about 18 minutes). Remove from heat; let stand covered 10 minutes.
  4. Fluff rice with fork. Remove bay leaves.
  5. Transfer rice to bowl and serve.