Savory Southern Red Beans & Rice
Indulge in this delightful Savory Southern Red Beans & Rice recipe, a classic dish rooted in the rich culinary traditions of Louisiana. This hearty meal brings together tender red kidney beans simmered with a robust blend of seasonings and aromatic vegetables. Beyond its comforting taste, this recipe captures the essence of New Orleans culture, allowing the flavors to meld and deepen over a slow cooking process. Serve this flavorful mixture over fluffy long-grain white rice for a satisfying main dish that serves 6. Perfect for family gatherings or a cozy weeknight dinner, this dish ensures no one leaves the table hungry!
6
Servings
N/A
Calories
16
Ingredients
Ingredients
red kidney beans
1 lb (soaked overnight)
salt
2 teaspoons
onion powder
1 1/2 teaspoons
dried basil
1 1/2 teaspoons
garlic powder
1 teaspoon
dry mustard
1 teaspoon
black pepper
1/2 teaspoon
white pepper
1/2 teaspoon
dried oregano
1/2 teaspoon
cayenne pepper
1/2 teaspoon
chopped onions
3 cups (divided)
chopped green bell pepper
1 cup
chopped celery
1/2 cup
defatted chicken stock
8 1/2 cups (divided)
grape juice
2 cups (divided)
cooked long-grain white rice
4 cups
Instructions
1
Day 1: Rinse the red kidney beans thoroughly, then add enough water to cover them by 3 to 4 inches. Soak them overnight in the refrigerator.
2
Day 2: In a small bowl, combine salt, onion powder, dried basil, garlic powder, dry mustard, black pepper, white pepper, oregano, and cayenne to create your seasoning mix.
3
Drain the soaked beans and set them aside.
4
In a heavy 5-quart non-stick pot, preheat it on high heat (around 350°F) for about 4 minutes.
5
Add 2 cups of the chopped onions, the green bell pepper, the celery, and 1 tablespoon of the seasoning mix. Stir and cook for about 5 minutes or until the vegetables begin to brown.
6
Pour in 1/2 cup of the chicken stock to deglaze the pot, scraping the bottom to release browned bits. Cook for an additional 3 minutes.
7
Add the remaining 1 cup of onions and cook for another 5 minutes, stirring occasionally.
8
Introduce the drained beans into the pot along with 5 cups of the remaining chicken stock and the rest of the seasoning mix. Stir well and let it cook for about 45 minutes, checking occasionally for sticking.
9
After 45 minutes, add 1 cup of grape juice and cook for an additional 25 minutes while stirring frequently.
10
Keep an eye on the pot, as starches from the beans might start to stick, and ensure to scrape the bottom frequently.
11
Then add the remaining chicken stock and grape juice, reduce the heat to medium, and let it cook for another 30 to 35 minutes, or until the beans are tender and the liquid thickens to a creamy consistency.
12
Serve generously over cooked long-grain white rice.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Southern Red Beans & Rice?
It is a classic Louisiana-style dish featuring red kidney beans simmered with a robust blend of seasonings and aromatic vegetables, served over fluffy rice.
How many servings does this recipe yield?
This recipe makes 6 servings.
How long should the red kidney beans soak?
The beans should be soaked overnight in the refrigerator, covered by 3 to 4 inches of water.
What is included in the seasoning mix?
The mix consists of salt, onion powder, dried basil, garlic powder, dry mustard, black pepper, white pepper, dried oregano, and cayenne pepper.
What type of pot is recommended for cooking?
A heavy 5-quart non-stick pot is recommended for this recipe.
How much chicken stock is required in total?
The recipe requires 8 1/2 cups of defatted chicken stock.
Why is grape juice used in this recipe?
Grape juice is added to provide a subtle sweetness and depth of flavor that balances the savory and spicy elements.
How much grape juice is used?
A total of 2 cups of grape juice is used, added in two different stages.
What type of rice should be served with this dish?
It is traditionally served over 4 cups of cooked long-grain white rice.
What vegetables are needed?
You will need 3 cups of chopped onions, 1 cup of chopped green bell pepper, and 1/2 cup of chopped celery.
What is the first step on Day 2 of the recipe?
The first step is to combine the various spices and herbs to create the seasoning mix.
At what temperature should the pot be preheated?
The pot should be preheated on high heat to approximately 350 degrees Fahrenheit.
How do I deglaze the pot?
Add 1/2 cup of chicken stock to the sautéed vegetables and scrape the bottom of the pot to release any browned bits.
How long do the beans simmer in the first stage?
After adding the beans and stock, they should cook for about 45 minutes.
How do I prevent the beans from sticking?
The beans release starches that can stick, so you must stir frequently and scrape the bottom of the pot during the latter stages of cooking.
What consistency should the final liquid have?
The liquid should thicken to a creamy consistency once the beans are tender.
Is this recipe spicy?
The recipe contains 1/2 teaspoon of cayenne pepper and white pepper, providing a mild to moderate heat common in Southern cuisine.
How much salt is used in the seasoning mix?
The recipe calls for 2 teaspoons of salt.
Should the beans be drained after soaking?
Yes, the soaked beans should be drained before being added to the pot for cooking.
How long is the final cooking stage?
The final stage, after reducing the heat to medium, takes another 30 to 35 minutes.
How much garlic powder is needed?
The recipe requires 1 teaspoon of garlic powder.
Can I make this dish vegetarian?
Yes, although the recipe uses chicken stock, you can substitute it with vegetable stock to make the dish vegetarian.
How much onion powder is in the seasoning?
The recipe uses 1 1/2 teaspoons of onion powder.
What is the role of celery in this dish?
Celery is part of the 'holy trinity' of aromatics used to build the flavor base for the beans.
How much green bell pepper is needed?
The recipe calls for 1 cup of chopped green bell pepper.
How much onion is added at the start of cooking?
Initially, 2 cups of the chopped onions are added to the pot, with the remaining 1 cup added later.
What kind of beans are used?
The recipe uses 1 lb of dried red kidney beans.
How much dry mustard is required?
The recipe calls for 1 teaspoon of dry mustard.
Does the recipe use dried herbs?
Yes, it uses 1 1/2 teaspoons of dried basil and 1/2 teaspoon of dried oregano.
Is this a New Orleans style recipe?
Yes, it captures the essence of New Orleans culinary culture through its slow-cooking process and specific seasoning blend.