Ingredients
Scale
- 1 pound dried red beans
- 1 large onion, chopped
- 1 bell pepper, chopped
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon cayenne pepper
- 4 cups chicken broth
- 2 cups long-grain rice
- Salt and pepper to taste
- Chopped green onions and parsley for garnish
- Cornbread for serving
Instructions
- Soak the dried beans overnight in water.
- Drain and rinse beans, then set aside.
- In a large pot, sauté onion, pepper, and celery until tender.
- Add garlic and cook for 1 minute.
- Add soaked beans, smoked paprika, Cajun seasoning, cayenne, chicken broth, salt, and pepper.
- Bring to a boil, then reduce heat and simmer uncovered for 1.5 to 2 hours until beans are tender.
- While beans cook, prepare rice according to package instructions.
- Serve beans over rice, garnished with chopped green onions and parsley, alongside cornbread.
Notes
- For extra flavor, add smoked sausage slices during the simmering stage.
- If using canned beans, reduce cooking time to 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Method: slow-cooker, stovetop
- Cuisine: Louisiana Cajun
- Diet: dairy-free, nut-free
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 4g
- Sodium: 900mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 12g
- Protein: 22g
- Cholesterol: 30mg