Description
Tender red beans simmered with canned tomatoes and dry rice in one pot, infused with a pre-mixed Creole spice blend of paprika, garlic powder, onion powder, thyme, oregano, cayenne, and salt. Easy batch prep means the seasoning lasts for multiple meals with minimal chopping. Bold smoky and savory flavors from pantry staples make it a comforting Louisiana-inspired dish ready in about 45 minutes.
Cultural Background
Red beans and rice is a staple of Louisiana Creole and Cajun cuisine, particularly associated with New Orleans where it was traditionally cooked on Mondays using leftover ham bones from Sunday dinners. The dish draws from African, French, Spanish, and Native American influences, with the one-pot simmering method reflecting resourceful use of affordable legumes and rice brought by enslaved Africans and adapted in the American South. Creole seasoning blends evolved from these multicultural roots to deliver the signature bold, herbaceous, and spicy profile.
Recipe Info
PREP TIME: 10 minutes
COOK TIME: 35 minutes
TOTAL TIME: 45 minutes
SERVINGS: 6
DIFFICULTY: Easy
Ingredients
- Creole Spice Blend (makes about 1 cup; use 3 tablespoons for this recipe and store the rest):
- 1/4 cup smoked paprika
- 3 tablespoons garlic powder
- 3 tablespoons onion powder
- 2 tablespoons dried thyme
- 2 tablespoons dried oregano
- 1 tablespoon cayenne pepper (adjust to taste)
- 3 tablespoons kosher salt
- For the bowl:
- 1 cup dry red kidney beans, rinsed and picked over
- 1 (14.5-ounce) can diced tomatoes with juices
- 1 1/2 cups long-grain white rice, rinsed
- 4 1/2 cups water or low-sodium vegetable broth
- 3 tablespoons Creole Spice Blend (from batch above)
- 1 tablespoon olive oil or neutral oil (optional, for richness)
Instructions
- In a small bowl or jar, combine all Creole Spice Blend ingredients and mix thoroughly; store extras in an airtight container for up to 6 months.
- In a large pot or Dutch oven over medium heat, combine the rinsed dry red beans, diced tomatoes with juices, water or broth, and 3 tablespoons of the Creole Spice Blend; bring to a boil.
- Reduce heat to low, cover, and simmer for 25 minutes, stirring occasionally, until beans are beginning to soften (they will finish cooking with the rice).
- Stir in the rinsed rice and olive oil if using; return to a gentle simmer, cover, and cook for 10-12 minutes until rice is tender and liquid is absorbed, adding a splash more liquid if needed to prevent sticking.
- Remove from heat, let rest covered for 5 minutes, then fluff with a fork; beans should be creamy and rice fluffy with bold smoky Creole flavor throughout.
Tips
- For extra smokiness and depth without additional ingredients, use smoked paprika in the spice blend and let the pot rest covered after cooking to allow flavors to meld.
- Avoid stirring the rice too much after adding it to prevent a gummy texture; resist the urge to peek frequently as steam is essential for even cooking.
- Substitute kidney beans with small red beans or pinto beans if preferred, or use fire-roasted canned tomatoes for intensified flavor.
Nutrition
Calories: 320
Protein: 12g
Carbs: 62g
Fat: 3g