Oprah's Red Beans & Rice with Salsa

This red beans and rice recipe goes from dried beans to bowl with no shortcuts, and the depth of flavor justifies the wait. Two types of dried beans soak overnight, then simmer with onion, garlic, oregano, and bay leaf until tender before a bold hit of chili powder, cumin, coriander, and red pepper flakes joins the pot.

Brown rice cooked separately in chicken stock has a nuttier, chewier bite than white rice, and it holds up better when stirred into the thick, saucy beans. The two get combined at the end, so each component reaches its ideal texture independently.

The fresh salsa served on the side is what ties everything together. Diced tomatoes, jalapeno, scallions, cilantro, and fresh lime juice add a cold, bright, crunchy contrast to the warm, earthy beans. Letting it sit while the beans cook gives the flavors time to meld.

Pro Tips

• Soak the beans for a full 8 hours. Under-soaked beans take much longer to cook and sometimes never soften properly.
• Don’t add salt until the beans are fully tender. Salt added early toughens the skins and slows cooking.
• Tomato juice goes in after the beans are tender for the same reason. Acid prevents dried beans from softening.
• The salsa is best at room temperature, not cold from the fridge.

Variations

• Add diced andouille sausage for a more traditional Louisiana-style red beans and rice.
• Use black beans instead of red for a Southwestern variation.
• Swap the brown rice for quinoa for a higher-protein grain base.