Name: Slow-Cooked Red Beans and Rice with Cornbread
Total time: 120 min
Yield: 4 servings
Cuisine: Creole
Ingredients: 1 lb red kidney beans; 1 onion, chopped; 1 green onion, sliced; 2 cloves garlic, minced; 1 tsp dried oregano; 1 tsp smoked paprika; 1 can diced tomatoes; 2 cups beef broth; 1 cup white rice; Cornbread (store-bought or homemade); Tabasco sauce (optional)

Slow-Cooked Red Beans and Rice with Cornbread

A comforting version of red beans and rice, slow-cooked with traditional Creole spices and served with fluffy cornbread.

120 minutes4 servings

Method

Rinse and soak the red kidney beans for at least 8 hours.
In a large pot, cook the onion and garlic until fragrant.
Add the oregano, paprika, and diced tomatoes. Cook for 5 minutes.
Stir in the soaked beans, beef broth, and season with salt and pepper.
Simmer on low heat for 1.5-2 hours until the beans are tender.
Meanwhile, cook the rice in the remaining broth until fluffy.
Serve the beans over the rice with a side of warm cornbread and a dash of Tabasco sauce if desired.

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