Budget Red Beans & Rice
Submitted by wizwick
Hearty red kidney beans and pintos slow-simmered with tomatoes, green chiles, and bell pepper in a thick, savory gravy. A budget-friendly Southern classic spooned over fluffy rice.
YIELD
12 servingsPREP
10 minCOOK
1 hrsREADY
1 hrsDown in Louisiana, red beans and rice is Monday food. The kind of dish that feeds a crowd for pennies while the pot does all the work on the back burner.
This version doubles down on value with a mix of kidney and pinto beans simmered low and slow in chicken broth with tomatoes, green chiles, and a whole mess of aromatics.
The beans break down just enough to thicken the gravy into something rich and spoonable.
Pile it high over steamed rice and you’ve got a meal that sticks to your ribs without emptying your wallet.
Pro Tips
- Don’t skip the quick soak. That one-hour rest softens dried beans enough to cook evenly without going mushy.
- A splash of vinegar at the end brightens the whole pot and cuts through the richness.
- Smash a few beans against the side of the pot in the last 15 minutes for an even thicker, creamier gravy.
- Leftovers get better overnight as the beans absorb more flavor.
Ingredients
Directions
Place beans in a dutch oven with water.
Bring to a boil; simmer 2 minutes.
Remove from the heat.
Cover and let stand for one hour. Drain and rinse beans.
Return to Dutch oven with broth, garlic and bay leaves; bring to a boil.
Reduce heat, cover and simmer for 1¼ hours. Stir in all remaining ingredients.
Cover and simmer for one hour or until beans and vegetables are tender and gravy is thick.
Remove bay leaves. Serve over rice.
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