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Red Beans & Rice is definitely a Southern comfort food for me!  We ate it all. the. time. growing up.

Still one of my favorite dishes!


1 lb dried red kidney beans
2 quarts water
1 medium onions, chopped
4 stalks celery, with leaves, chopped
1 large bell pepper, chopped
2 1/2 tsp salt
1 1/2 tsp thyme
1 1/2 tsp oregano
1 1/4 tsp garlic powder
3/4 tsp cayenne pepper
2 bay leaves
Shredded Cheddar cheese
Green Onions, chopped


Sort and wash red beans. In a large soup pot, add 2 qrts cold water and red beans. Let soak overnight**. DO NOT DRAIN WATER!

Add onions, celery, and bell pepper, and bay leaves to beans and bring to a boil. Cover, and reduce heat to simmer about 1 1/2 hours, or until beans are soft. DO NOT STIR MORE THAN NECESSARY.

Stir in remaining seasonings. Simmer 30 minutes more.

Meanwhile cook a pot of {brown!} rice, and serve the beans over the hot cooked rice, garnished with shredded cheddar cheese and chopped green onion!

So there you have it; my favorite childhood dish!

**Quick Cook Method for soaking beans: Bring 2 quarts of water and 1 lb of beans to a boil, lower heat and simmer 2 minutes; remove from heat and let stand 1 hour before the next step

Recipe courtesy of Treebeard’s