Red Beans and Rice

Name: Red Beans and Rice
Yield: 8 servings
Ingredients: 2 cups red beans, dry; 8 cups water; 1 1/2 cups onion (chopped); 1 cup celery (chopped); 4 bay leaves; 3 tablespoons garlic (chopped); parsley (optional); 2 teaspoons thyme (crushed, dried); 1 teaspoon salt; 1 teaspoon black pepper; 1 cup red bell pepper (chopped - could also use green pepper); 2 cups cooked brown rice

Source: Food and Drug Administration (FDA) US Department of Health and Human Services

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

This flavorful dish is a Monday night tradition in many homes. This vegetarian recipe uses dry beans, onion, pepper, and spices.

Makes

8 servings

Ingredients

2 cups red beans, dry
8 cups water
1 1/2 cups onion (chopped)
1 cup celery (chopped)
4 bay leaves
3 tablespoons garlic (chopped)
parsley (optional)
2 teaspoons thyme (crushed, dried)
1 teaspoon salt
1 teaspoon black pepper
1 cup red bell pepper (chopped - could also use green pepper)
2 cups cooked brown rice

Directions

Wash hands with soap and water.
Pick through beans to remove shriveled or broken beans. Rinse beans thoroughly.
In a 5-quart pot, mix beans, water, onion, celery, and bay leaves. Bring to boiling; reduce heat.
Cover and cook over low heat for about 1 to 1/2 hours or until beans are tender. Stir and mash beans against side of pan.
Add garlic, parsley, thyme, salt, black pepper, and red or green pepper.
Cook uncovered, over low heat, until creamy, about 30 minutes. Remove bay leaves. Serve over hot cooked rice.

Notes

See how to make this recipe and more on USDA’s MyPlate Kitchen YouTube site. Learn more about: Onions Celery Herbs Garlic Bell Peppers

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.