I have been making this Louisiana-style red beans & rice recipe for months and realized that I did not write down the website where I pulled the original recipe. In light of which, this website is the closest thing I can find that resembles my directions. The ingredients and directions below are exactly how I make it so feel free to use the link as a guideline.
For this Louisiana-style red beans and rice recipe, you’ll need the following;
- 2 tablespoons avocado or olive oil
- 1 large onion, finely diced
- 2 cloves garlic, minced
- 3 celery stalks, finely diced
- 1 large green bell pepper, finely diced
- 3 cans of red kidney beans (If you have the time feel free to use 1 lb. dry kidney beans, soak overnight and cook according to directions on package)
- 2 bay leaves
- 2 teaspoons dried thyme
- 2 teaspoons dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 2 cups bone broth (chicken or vegetable)
- Se salt, to taste
- Cooked rice and sliced green onions, for serving
Since I do not do well with really spicy foods the below 3 ingredients I am listing as optional:
- 1/4 teaspoon ground cayenne pepper, plus more to taste
- 2 chipotle peppers in adobo sauce, chopped
- 2 teaspoons hot sauce (such as Tabasco), more to taste
- Heat the oil in a large Dutch oven or stockpot over medium-high Add in the onion and cook until very tender and beginning to brown, about 10 minutes.
- Add in the garlic, celery, and bell pepper, and continue to cook until just softened about 3 minutes.
- Add in the kidney beans, bay leaves, thyme, oregano, cayenne pepper, black pepper, and bone broth. Bring to a boil, reduce heat, and simmer for about 45 minutes hours.
- Season with additional salt and hot sauce, if desired. Serve with cooked rice and top with sliced green onions.