Red Beans and Rice

Name: Red Beans and Rice
Total time: 9 h 59 min
Yield: 4 servings
Ingredients: 400 g Dried red kidney beans; 1,500 ml Water; 1 piece Yellow onion; 3 piece Celery stalk; 1 piece green bell pepper; 4 clove Garlic clove; 1 tsp Dried thyme; 1 tsp Dried oregano; 1 tsp Smoked paprika; 0.25 tsp Cayenne pepper; 2 tbsp Vegetable oil; 2 piece Bay leaf; 1,500 ml Water; 2 tsp Salt; 0.5 tsp Ground black pepper; 300 g Long-grain white rice; 550 ml Water; 0.5 tsp Salt; 4 piece Spring onions; 15 g Flat-leaf parsley

9 hr 59 min · 43 min active · makes ~4.65 l · Easy

Red kidney beans slow-cooked with garlic, celery, and oregano, served over rice with fresh parsley. A Louisiana classic that builds deep savory flavor.

See more →

Red Beans and Rice

Red kidney beans slow-cooked with garlic, celery, and oregano, served over rice with fresh parsley. A Louisiana classic that builds deep savory flavor.

See more →

TOTAL TIME

9 hr 59 min

ACTIVE TIME

43 min

QUANTITY

~4.65 l

DIFFICULTY

Easy

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/17

Tools0/16

Ingredients

0/17 gathered · 4 servings

400g

3,550ml

1piece

3piece

1piece

4clove

1tsp

0.25tsp

2tbsp

2piece

2.5tsp

0.5tsp

300g

4piece

15g

#	Quantity	Notes	State
1	400g	—	—
2	3,550ml	—	—
3	1piece	—	—
4	3piece	—	—
5	1piece	—	—
6	4clove	—	—
7	1tsp	—	—
8	1tsp	—	—
9	1tsp	—	—
10	0.25tsp	—	—
11	2tbsp	—	—
12	2piece	—	—
13	2.5tsp	—	—
14	0.5tsp	—	—
15	300g	—	—
16	4piece	—	—
17	15g	—	—

Tools

19 items

Serveware

1 item

Procedure

59 steps

1 of 59

The day before, put the kidney beans in the large bowl.

Dried red kidney beans · 400 g

⏱ 10s

ResultDried red kidney beans

2 of 59

Cover with 1.5 litres of cold water.

Water · 1,500 ml

⏱ 15s

ResultBeans in water

3 of 59

Leave to soak for at least 8 hours, or overnight.

⏱ 8 hr

ResultSoaked kidney beans

4 of 59

Drain them in the colander.

Soaked kidney beans · step 3

⏱ 20s

ResultBean soaking waterused in step 34

5 of 59

Pour away the soaking water.

Bean soaking water · step 4

⏱ 5s

6 of 59

Lay the onion on the chopping board.

Yellow onion · 1 piece

⏱ 5s

ResultYellow onion

7 of 59

Cut it in half through the root and peel off the skin.

Yellow onion · step 6

⏱ 30s

ResultPeeled onion halves

8 of 59

Dice it into 5 mm pieces.

Peeled onion halves · step 7

⏱ 1 min 30s

ResultDiced onion

9 of 59

Put the onion in the medium bowl.

Diced onion · step 8

⏱ 5s

ResultDiced onion

10 of 59

Lay the celery on the board.

Celery stalk · 3 piece

⏱ 5s

ResultCelery stalk

11 of 59

Trim the ends and slice it 5 mm thick.

Celery stalk · step 10

⏱ 1 min

ResultSliced celery

12 of 59

Add it to the onion.

Sliced celery · step 11

⏱ 5s

ResultOnion and celeryused in step 27

13 of 59

Lay the green pepper on the board.

Green bell pepper · 1 piece

⏱ 5s

ResultGreen bell pepper

14 of 59

Halve it and cut out the core, seeds and pith.

Green bell pepper · step 13

⏱ 40s

ResultHalved green bell pepper

15 of 59

Dice it to the same size as the celery.

Halved green bell pepper · step 14

⏱ 1 min 30s

ResultDiced green pepper

16 of 59

Put it in the small bowl.

Diced green pepper · step 15

⏱ 5s

ResultDiced green pepperused in step 29

17 of 59

Lay the garlic cloves on the chopping board.

Garlic clove · 4 clove

⏱ 5s

ResultGarlic clove

18 of 59

Crush each clove lightly with the flat of the knife and pull off the skin.

Garlic clove · step 17

⏱ 30s

ResultPeeled garlic cloves

19 of 59

Chop the garlic very finely.

Peeled garlic cloves · step 18

⏱ 45s

ResultMinced garlic

20 of 59

Put the garlic in the small bowl.

Minced garlic · step 19

⏱ 5s

ResultMinced garlicused in step 31

21 of 59

Put the thyme in a third small bowl.

Dried thyme · 1 tsp

⏱ 5s

ResultDried thyme

22 of 59

Add the oregano.

Dried oregano · 1 tsp

⏱ 5s

ResultThyme and oregano

23 of 59

Add the smoked paprika.

Smoked paprika · 1 tsp

⏱ 5s

ResultHerbs and paprika

24 of 59

Add the cayenne.

Cayenne pepper · 0.25 tsp

⏱ 5s

ResultCreole spice mixused in step 33

25 of 59

Pour the oil into the large heavy-based pot.

Vegetable oil · 2 tbsp

⏱ 5s

ResultVegetable oil

26 of 59

Heat over a medium-high heat until it shimmers.

⏱ 1 min

ResultHot oil

27 of 59

Add the onion and celery.

Onion and celery · step 12

⏱ 10s

ResultOnion and celery in oil

28 of 59

Cook for about 7 minutes, stirring often, until soft and golden at the edges.

⏱ 7 min

ResultSoftened onion and celery

29 of 59

Add the green pepper.

Diced green pepper · step 16

⏱ 5s

ResultHoly trinity

30 of 59

Cook for 3 minutes, until it softens.

⏱ 3 min

ResultSoftened trinity

31 of 59

Add the garlic.

Minced garlic · step 20

⏱ 5s

ResultTrinity and garlic

32 of 59

Stir for a minute, until fragrant.

⏱ 1 min

ResultFragrant trinity

33 of 59

Add the spices and stir for 30 seconds.

Creole spice mix · step 24

⏱ 30s

ResultSpiced base

34 of 59

Add the beans and stir to coat.

Bean soaking water · step 4

⏱ 15s

ResultBeans in spiced base

35 of 59

Tuck in the bay leaves.

Bay leaf · 2 piece

⏱ 5s

ResultBeans with bay

36 of 59

Pour in 1.5 litres of fresh water.

Water · 1,500 ml

⏱ 15s

ResultBeans in water

37 of 59

Bring to a full rolling boil.

⏱ 10 min

ResultBoiling beans

38 of 59

Boil hard for 10 minutes; this makes kidney beans safe to eat.

⏱ 10 min

ResultHard-boiled beans

39 of 59

Turn the heat down and simmer uncovered for about 1½ hours, stirring now and then and adding a splash of water if it gets too thick, until the beans are completely tender.

⏱ 1 hr 30 min

ResultTender red beans

40 of 59

Add 2 teaspoons of the salt.

Salt · 2 tsp

⏱ 5s

ResultSalted beans

41 of 59

Add the pepper.

Ground black pepper · 0.5 tsp

⏱ 5s

ResultSeasoned beans

42 of 59

Crush about 150 g of the beans against the side of the pot with the spoon and stir them back in to thicken the broth.

⏱ 1 min

ResultCreamy red beans

43 of 59

Fish out the bay leaves onto a small plate.

Creamy red beans · step 42

⏱ 15s

ResultCreamy red beansused in step 62

44 of 59

Throw them away.

⏱ 5s

45 of 59

While the beans simmer, tip the rice into the sieve.

Long-grain white rice · 300 g

⏱ 5s

ResultLong-grain white rice

46 of 59

Rinse under cold running water until it runs nearly clear.

Long-grain white rice · step 45

⏱ 1 min

ResultRinsed rice

47 of 59

Tip it into the medium saucepan.

Rinsed rice · step 46

⏱ 10s

ResultRinsed rice

48 of 59

Add 550 ml of water.

Water · 550 ml

⏱ 10s

ResultRice in water

49 of 59

Add the rest of the salt.

Salt · 0.5 tsp

⏱ 5s

ResultSalted rice

50 of 59

Bring to the boil.

⏱ 5 min

ResultBoiling rice

51 of 59

Turn the heat to its lowest and put the lid on.

⏱ 5s

52 of 59

Cook for 18 minutes without lifting the lid, until the water is absorbed.

⏱ 18 min

ResultCooked rice

53 of 59

Take off the lid and fluff the rice with the fork.

⏱ 20s

ResultFluffy riceused in step 61

54 of 59

Lay the spring onions on the board.

Spring onions · 4 piece

⏱ 5s

ResultSpring onions

55 of 59

Trim off the roots and ragged tops.

Spring onions · step 54

⏱ 20s

ResultTrimmed spring onions

56 of 59

Slice them thinly on the diagonal.

Trimmed spring onions · step 55

⏱ 30s

ResultSliced spring onions

57 of 59

Put them in a fourth small bowl.

Sliced spring onions · step 56

⏱ 5s

ResultSliced spring onions

58 of 59

Lay the parsley on the board.

Flat-leaf parsley · 15 g

⏱ 5s

ResultFlat-leaf parsley

59 of 59

Chop the leaves roughly.

Flat-leaf parsley · step 58

⏱ 40s

ResultRoughly chopped parsley

Total Time9 hr 59 min

#	Product	Action
1	400 g	The day before, put the kidney beans in the large bowl.⏱ 10sResultDried red kidney beans
2	1,500 ml	Cover with 1.5 litres of cold water.⏱ 15sResultBeans in water
3	—	Leave to soak for at least 8 hours, or overnight.⏱ 8 hrResultSoaked kidney beans
4	Soaked kidney beansstep 3	Drain them in the colander.⏱ 20sResultBean soaking waterused in step 34
5	Bean soaking waterstep 4	Pour away the soaking water.⏱ 5s
6	1 piece	Lay the onion on the chopping board.⏱ 5sResultYellow onion
7	Yellow onionstep 6	Cut it in half through the root and peel off the skin.⏱ 30sResultPeeled onion halves
8	Peeled onion halvesstep 7	Dice it into 5 mm pieces.⏱ 1 min 30sResultDiced onion
9	Diced onionstep 8	Put the onion in the medium bowl.⏱ 5sResultDiced onion
10	3 piece	Lay the celery on the board.⏱ 5sResultCelery stalk
11	Celery stalkstep 10	Trim the ends and slice it 5 mm thick.⏱ 1 minResultSliced celery
12	Sliced celerystep 11	Add it to the onion.⏱ 5sResultOnion and celeryused in step 27
13	1 piece	Lay the green pepper on the board.⏱ 5sResultGreen bell pepper
14	Green bell pepperstep 13	Halve it and cut out the core, seeds and pith.⏱ 40sResultHalved green bell pepper
15	Halved green bell pepperstep 14	Dice it to the same size as the celery.⏱ 1 min 30sResultDiced green pepper
16	Diced green pepperstep 15	Put it in the small bowl.⏱ 5sResultDiced green pepperused in step 29
17	4 clove	Lay the garlic cloves on the chopping board.⏱ 5sResultGarlic clove
18	Garlic clovestep 17	Crush each clove lightly with the flat of the knife and pull off the skin.⏱ 30sResultPeeled garlic cloves
19	Peeled garlic clovesstep 18	Chop the garlic very finely.⏱ 45sResultMinced garlic
20	Minced garlicstep 19	Put the garlic in the small bowl.⏱ 5sResultMinced garlicused in step 31
21	1 tsp	Put the thyme in a third small bowl.⏱ 5sResultDried thyme
22	1 tsp	Add the oregano.⏱ 5sResultThyme and oregano
23	1 tsp	Add the smoked paprika.⏱ 5sResultHerbs and paprika
24	0.25 tsp	Add the cayenne.⏱ 5sResultCreole spice mixused in step 33
25	2 tbsp	Pour the oil into the large heavy-based pot.⏱ 5sResultVegetable oil
26	—	Heat over a medium-high heat until it shimmers.⏱ 1 minResultHot oil
27	Onion and celerystep 12	Add the onion and celery.⏱ 10sResultOnion and celery in oil
28	—	Cook for about 7 minutes, stirring often, until soft and golden at the edges.⏱ 7 minResultSoftened onion and celery
29	Diced green pepperstep 16	Add the green pepper.⏱ 5sResultHoly trinity
30	—	Cook for 3 minutes, until it softens.⏱ 3 minResultSoftened trinity
31	Minced garlicstep 20	Add the garlic.⏱ 5sResultTrinity and garlic
32	—	Stir for a minute, until fragrant.⏱ 1 minResultFragrant trinity
33	Creole spice mixstep 24	Add the spices and stir for 30 seconds.⏱ 30sResultSpiced base
34	Bean soaking waterstep 4	Add the beans and stir to coat.⏱ 15sResultBeans in spiced base
35	2 piece	Tuck in the bay leaves.⏱ 5sResultBeans with bay
36	1,500 ml	Pour in 1.5 litres of fresh water.⏱ 15sResultBeans in water
37	—	Bring to a full rolling boil.⏱ 10 minResultBoiling beans
38	—	Boil hard for 10 minutes; this makes kidney beans safe to eat.⏱ 10 minResultHard-boiled beans
39	—	Turn the heat down and simmer uncovered for about 1½ hours, stirring now and then and adding a splash of water if it gets too thick, until the beans are completely tender.⏱ 1 hr 30 minResultTender red beans
40	2 tsp	Add 2 teaspoons of the salt.⏱ 5sResultSalted beans
41	0.5 tsp	Add the pepper.⏱ 5sResultSeasoned beans
42	—	Crush about 150 g of the beans against the side of the pot with the spoon and stir them back in to thicken the broth.⏱ 1 minResultCreamy red beans
43	Creamy red beansstep 42	Fish out the bay leaves onto a small plate.⏱ 15sResultCreamy red beansused in step 62
44	—	Throw them away.⏱ 5s
45	300 g	While the beans simmer, tip the rice into the sieve.⏱ 5sResultLong-grain white rice
46	Long-grain white ricestep 45	Rinse under cold running water until it runs nearly clear.⏱ 1 minResultRinsed rice
47	Rinsed ricestep 46	Tip it into the medium saucepan.⏱ 10sResultRinsed rice
48	550 ml	Add 550 ml of water.⏱ 10sResultRice in water
49	0.5 tsp	Add the rest of the salt.⏱ 5sResultSalted rice
50	—	Bring to the boil.⏱ 5 minResultBoiling rice
51	—	Turn the heat to its lowest and put the lid on.⏱ 5s
52	—	Cook for 18 minutes without lifting the lid, until the water is absorbed.⏱ 18 minResultCooked rice
53	—	Take off the lid and fluff the rice with the fork.⏱ 20sResultFluffy riceused in step 61
54	4 piece	Lay the spring onions on the board.⏱ 5sResultSpring onions
55	Spring onionsstep 54	Trim off the roots and ragged tops.⏱ 20sResultTrimmed spring onions
56	Trimmed spring onionsstep 55	Slice them thinly on the diagonal.⏱ 30sResultSliced spring onions
57	Sliced spring onionsstep 56	Put them in a fourth small bowl.⏱ 5sResultSliced spring onions
58	15 g	Lay the parsley on the board.⏱ 5sResultFlat-leaf parsley
59	Flat-leaf parsleystep 58	Chop the leaves roughly.⏱ 40sResultRoughly chopped parsley
Total Time		9 hr 59 min

Serving

Add it to the spring onions.
Spoon the rice into 4 deep bowls.
Ladle the beans over the rice.
Scatter the spring onions and parsley over and serve.

Nutrition

per serving

Estimated · pre-cooking · 95% ingredients covered

Nutrient	Per serving
	527kcal
	28g
	9g
	1g
	89g
	5g
	18g
	1,522mg

Ingredients0/17

Tools0/16

Recipe

Red Beans and Rice

Red kidney beans slow-cooked with garlic, celery, and oregano, served over rice with fresh parsley. A Louisiana classic that builds deep savory flavor.

What you’ll doYou will soak dried kidney beans overnight, then sauté aromatic vegetables and bloom spices before simmering the beans for about 90 minutes until tender and creamy. Whilst they cook, you will prepare rice by the absorption method. Finally you will garnish with fresh spring onions and parsley, and serve the beans over the rice.

Serves4

Total9 hr 59 min

LevelEasy

Ingredients

Dried red kidney beans400 g
Water3,550 ml
Yellow onion1 piece
Celery stalk3 piece
Green bell pepper1 piece
Garlic clove4 clove
Dried thyme1 tsp
Dried oregano1 tsp
Smoked paprika1 tsp
Cayenne pepper0.25 tsp
Vegetable oil2 tbsp
Bay leaf2 piece
Salt2.5 tsp
Ground black pepper0.5 tsp
Long-grain white rice300 g
Spring onions4 piece
Flat-leaf parsley15 g

Tools

Large heavy based potPot lidSpoonSieveGreen bowl (small bowl)Garlic bowl (small bowl)Creole bowl (small bowl)Feijoada garnish bowl (small bowl)Small plateChef's knifeMedium bowlLarge bowlWooden spoonColanderDeep bowlLadleForkMedium saucepanChopping board

Method

The day before, put the kidney beans in the large bowl.

10sLarge bowlDried red kidney beans · 400 g

Cover with 1.5 litres of cold water.

15sLarge bowlWater · 1,500 ml

Leave to soak for at least 8 hours, or overnight.

8 hrLarge bowl

Drain them in the colander.

Result · Bean soaking water · used in step 34

20sColanderSoaked kidney beans · step 3

Pour away the soaking water.

5sLarge bowlBean soaking water · step 4

Lay the onion on the chopping board.

5sChopping boardYellow onion · 1 piece

Cut it in half through the root and peel off the skin.

30sChopping board, Chefs knifeYellow onion · step 6

Dice it into 5 mm pieces.

1 min 30sChopping board, Chefs knifePeeled onion halves · step 7

Put the onion in the medium bowl.

5sMedium bowlDiced onion · step 8

Lay the celery on the board.

5sChopping boardCelery stalk · 3 piece

Trim the ends and slice it 5 mm thick.

1 minChefs knifeCelery stalk · step 10

Add it to the onion.

Result · Onion and celery · used in step 27

5sMedium bowlSliced celery · step 11

Lay the green pepper on the board.

5sChopping boardGreen bell pepper · 1 piece

Halve it and cut out the core, seeds and pith.

40sChopping board, Chefs knifeGreen bell pepper · step 13

Dice it to the same size as the celery.

1 min 30sChopping board, Chefs knifeHalved green bell pepper · step 14

Put it in the small bowl.

Result · Diced green pepper · used in step 29

5sGreen bowl (small bowl)Diced green pepper · step 15

Lay the garlic cloves on the chopping board.

5sChopping boardGarlic clove · 4 clove

Crush each clove lightly with the flat of the knife and pull off the skin.

30sChopping board, Chefs knifeGarlic clove · step 17

Chop the garlic very finely.

45sChopping board, Chefs knifePeeled garlic cloves · step 18

Put the garlic in the small bowl.

Result · Minced garlic · used in step 31

5sGarlic bowl (small bowl)Minced garlic · step 19

Put the thyme in a third small bowl.

5sCreole bowl (small bowl)Dried thyme · 1 tsp

Add the oregano.

5sCreole bowl (small bowl)Dried oregano · 1 tsp

Add the smoked paprika.

5sCreole bowl (small bowl)Smoked paprika · 1 tsp

Add the cayenne.

Result · Creole spice mix · used in step 33

5sCreole bowl (small bowl)Cayenne pepper · 0.25 tsp

Pour the oil into the large heavy-based pot.

5sLarge heavy based potVegetable oil · 2 tbsp

Heat over a medium-high heat until it shimmers.

1 minLarge heavy based pot

Add the onion and celery.

10sLarge heavy based potOnion and celery · step 12

Cook for about 7 minutes, stirring often, until soft and golden at the edges.

7 minLarge heavy based pot, Wooden spoon

Add the green pepper.

5sLarge heavy based potDiced green pepper · step 16

Cook for 3 minutes, until it softens.

3 minLarge heavy based pot, Wooden spoon

Add the garlic.

5sLarge heavy based potMinced garlic · step 20

Stir for a minute, until fragrant.

1 minLarge heavy based pot, Wooden spoon

Add the spices and stir for 30 seconds.

30sLarge heavy based pot, Wooden spoonCreole spice mix · step 24

Add the beans and stir to coat.

15sLarge heavy based potBean soaking water · step 4

Tuck in the bay leaves.

5sLarge heavy based potBay leaf · 2 piece

Pour in 1.5 litres of fresh water.

15sLarge heavy based potWater · 1,500 ml

Bring to a full rolling boil.

10 minLarge heavy based pot

Boil hard for 10 minutes; this makes kidney beans safe to eat.

10 minLarge heavy based pot

Turn the heat down and simmer uncovered for about 1½ hours, stirring now and then and adding a splash of water if it gets too thick, until the beans are completely tender.

1 hr 30 minLarge heavy based pot, Wooden spoon

Add 2 teaspoons of the salt.

5sLarge heavy based potSalt · 2 tsp

Add the pepper.

5sLarge heavy based potGround black pepper · 0.5 tsp

Crush about 150 g of the beans against the side of the pot with the spoon and stir them back in to thicken the broth.

1 minLarge heavy based pot, Wooden spoon

Fish out the bay leaves onto a small plate.

Result · Creamy red beans · used in step 62

15sSmall plate, SpoonCreamy red beans · step 42

Throw them away.

5sSmall plate

While the beans simmer, tip the rice into the sieve.

5sSieveLong-grain white rice · 300 g

Rinse under cold running water until it runs nearly clear.

1 minSieveLong-grain white rice · step 45

Tip it into the medium saucepan.

10sMedium saucepanRinsed rice · step 46

Add 550 ml of water.

10sMedium saucepanWater · 550 ml

Add the rest of the salt.

5sMedium saucepanSalt · 0.5 tsp

Bring to the boil.

5 minMedium saucepan

Turn the heat to its lowest and put the lid on.

5sMedium saucepan, Pot lid

Cook for 18 minutes without lifting the lid, until the water is absorbed.

18 minMedium saucepan

Take off the lid and fluff the rice with the fork.

Result · Fluffy rice · used in step 61

20sMedium saucepan, Pot lid, Fork

Lay the spring onions on the board.

5sChopping boardSpring onions · 4 piece

Trim off the roots and ragged tops.

20sChopping board, Chefs knifeSpring onions · step 54

Slice them thinly on the diagonal.

30sChopping board, Chefs knifeTrimmed spring onions · step 55

Put them in a fourth small bowl.

5sFeijoada garnish bowl (small bowl)Sliced spring onions · step 56

Lay the parsley on the board.

5sChopping boardFlat-leaf parsley · 15 g

Chop the leaves roughly.

40sChopping board, Chefs knifeFlat-leaf parsley · step 58

Add it to the spring onions.

Result · Feijoada garnish · used in step 63

5sFeijoada garnish bowl (small bowl)Roughly chopped parsley · step 59

Spoon the rice into 4 deep bowls. → Into 4 equal portions

40sDeep bowl, SpoonFluffy rice · step 53

Ladle the beans over the rice. → Into 4 equal portions

1 minDeep bowl, LadleCreamy red beans · step 43

Scatter the spring onions and parsley over and serve.

Result · Red Beans and Rice

15sDeep bowlFeijoada garnish · step 60

Printed 6 October 2026