Creole · United States

Slow-Cooked Red Beans and Rice with Cornbread Slices

Name: Slow-Cooked Red Beans and Rice with Cornbread Slices
Total time: 120 min
Yield: 4 servings
Cuisine: Creole
Ingredients: 1 pound red kidney beans; 1 onion, chopped; 1 green bell pepper, chopped; 1 celery stalk, chopped; 3 cloves garlic, minced; 2 cups chicken broth; 1 teaspoon smoked paprika; 1 teaspoon cayenne pepper; 1 bay leaf; 2 cups cooked white rice; 4 slices cornbread

A traditional Creole dish featuring slow-cooked red beans and rice, seasoned with classic spices, served with a side of fluffy cornbread.

120 minutes4 servings

Method

Soak the red kidney beans overnight and drain.
In a large pot, sauté the onion, bell pepper, celery, and garlic until softened.
Add the soaked beans, chicken broth, paprika, cayenne pepper, and bay leaf. Bring to a boil, then reduce heat and simmer for 1-2 hours until beans are tender.
Once beans are cooked, stir in the cooked rice and heat through.
Serve with warm cornbread slices on the side.

Creole Rice Beans Cornbread United States recipes

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