Ingredients
Scale
- 1 pound dried red beans
- 1 large onion, chopped
- 1 bell pepper, chopped
- 3 celery stalks, chopped
- 3 garlic cloves, minced
- 2 teaspoons Cajun seasoning
- 1 teaspoon thyme
- 2 bay leaves
- 4 cups chicken broth
- 2 cups long-grain rice
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Soak the dried red beans overnight, then drain.
- In a large pot, sauté onion, bell pepper, and celery until softened.
- Add minced garlic and cook for 1 minute.
- Stir in Cajun seasoning, thyme, bay leaves, soaked beans, and chicken broth.
- Bring to a boil, then reduce heat and simmer for 1.5 hours until beans are tender.
- Cook rice according to package instructions.
- Remove bay leaves, season with salt and pepper.
- Serve beans over rice, garnished with parsley.
Notes
- For a quicker version, use canned beans, drained and rinsed.
- Add Andouille sausage for extra flavor.
- Adjust spice level to taste by increasing Cajun seasoning.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Method: Stovetop
- Cuisine: Louisiana / Creole
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 12g
- Protein: 20g
- Cholesterol: 0mg