I grew up on humble pots that perfume the kitchen and make neighbors curious. This red beans and rice recipe does that job. It uses pantry cans, warm spices, and a slow simmer that turns simple beans silky. You get comfort with very little fuss. We build flavor with onion, celery, and garlic. We mash a few beans to thicken the pot. We finish with a squeeze of lime and steamed rice that fluffs like a tiny cloud. Hungry yet. I am. We could call it a red beans n rice recipe or an easy red beans and rice recipe. It works on busy nights and lazy Sundays. I reach for it when I need calm. If you like a southern red beans and rice recipe, this leans that way. Crave a creole red beans and rice recipe, add a pinch more cayenne. If you want a jamaican red beans and rice recipe, slip in a touch of allspice. Need dinner fast, a canned red beans and rice recipe easy fits right in. We keep it flexible and friendly. We eat well without drama.
Table of Contents
- 1) Key Takeaways
- 2) Easy Lila Cooks Red Beans and Rice Recipe
- 3) Ingredients for Lila Cooks Red Beans and Rice
- 4) How to Make Lila Cooks Red Beans and Rice
- 5) Tips for Making Lila Cooks Red Beans and Rice
- 6) Making Lila Cooks Red Beans and Rice Ahead of Time
- 7) Storing Leftover Lila Cooks Red Beans and Rice
- 8) Try these Main Course next
- 9) Lila Cooks Red Beans and Rice
- 10) Nutrition
1) Key Takeaways
I cook to feed a tired weekday and to cheer a slow Sunday. This red beans and rice recipe works for both. It sits low and steady. It turns pantry beans into comfort. It gives warm bowls with little stress.
I use onion celery and garlic for a soft base. I keep rice fluffy and light. I mash a few beans for body. The pot smells smoky and savory. The spoon hits creamy beans and tender rice. We smile. We eat.
Readers ask if this travels well. Yes it does. Pack rice and beans apart. Warm and join at the table. Lila from Lila Cooks shares it often on https://www.lilacooks.com. The pot never lasts long. We scrape the sides clean.
2) Easy Lila Cooks Red Beans and Rice Recipe
I reach for this on days that run long. The red beans and rice recipe fits weeknights. The red beans and rice recipe also fits a relaxed cook. Two wins in one bowl. You get steady flavor. You get simple steps. You get dinner without fuss.
I sauté a trinity that softens quick. I pour in beans and broth. I season with paprika cumin thyme and a leaf. I let time do its work. The pot thickens as beans break a bit. A quick mash helps the body.
Rice waits in a warm bowl. A squeeze of lime wakes the pot. A spoonful lands on rice. Steam lifts with a cozy scent. I learned this method in a small apartment with a weak stove and a strong will. Good food grows from small places.
3) Ingredients for Lila Cooks Red Beans and Rice
Olive oil two tablespoons for a gentle sizzle that softens the vegetables and carries spice
Onion one medium chopped small for sweet notes and a soft base that holds the pot
Celery one rib chopped for clean bite that keeps balance in a rich spoon
Green bell pepper one chopped for mild heat and fresh aroma that rounds the mix
Garlic three cloves minced fine for a warm edge that blooms in hot oil
Red kidney beans three cans two drained one left with liquid for cream and body
Low sodium broth two cups chicken or vegetable for steady simmer and flavor
Smoked paprika one teaspoon for a gentle smoky note that makes beans cozy
Dried thyme one teaspoon for woodsy lift that ties the pot together
Ground cumin one teaspoon for depth that rides under every bite
Cayenne a half teaspoon for a little spark that stays soft and friendly
Bay leaf one for subtle background that you miss if it is not there
Kosher salt three fourths teaspoon to start add more by taste at the end
Black pepper a half teaspoon for a mellow bite that finishes each spoon
Apple cider vinegar one tablespoon to brighten the pot and cut the richness
Lime juice one tablespoon for a fresh snap that wakes the beans
Cooked white rice two cups warm and fluffed for soft contrast with creamy beans
Green onions a quarter cup sliced thin for a crisp finish and color
Parsley a quarter cup chopped for fresh bite that keeps the bowl lively
Cooked sausage or ham one cup optional for smoky meat notes that stretch the meal
4) How to Make Lila Cooks Red Beans and Rice
Step one warm oil in a heavy pot over medium heat then cook onion celery and pepper until soft about six minutes add garlic for one minute
Step two add the undrained beans the drained beans and broth stir in paprika thyme cumin cayenne bay leaf salt and pepper
Step three bring to a slow bubble reduce heat let the pot simmer uncovered until creamy about twenty five minutes stir now and then
Step four mash a few beans on the side of the pot to thicken taste and adjust salt and heat
Step five splash in vinegar and lime remove the bay leaf fold in sausage or ham if you use it and warm two minutes
Step six spoon beans into bowls top with warm rice finish with green onions and parsley then serve hot
5) Tips for Making Lila Cooks Red Beans and Rice
I salt pasta water. I salt bean pots too. Start light. Taste late. A small change does big work. Heat grows with time so add cayenne slow. A calm hand leads to a happy bowl.
Keep rice fluffy. Rinse raw grains until water runs clear. Rest the cooked pot five minutes and fluff with a fork. The grains stay separate and hold the creamy beans like a soft raft.
Crave a creole red beans and rice recipe use more cayenne and smoked paprika. Want an easy red beans and rice recipe keep canned beans and broth ready. Prefer a red beans n rice recipe with meat brown sausage first and build from the fond.
6) Making Lila Cooks Red Beans and Rice Ahead of Time
I cook the beans today and the rice tomorrow. The beans gain body as they rest. The spices soften and blend. The pot goes from good to great. I like this make ahead move when guests visit.
Chill beans in a flat container for fast cooling. Reheat low and slow with a splash of broth. Rice warms best in the microwave with a damp towel on top. The grains relax. The steam lifts.
Readers ask for a jamaican red beans and rice recipe twist. Add a pinch of allspice and a little coconut milk during reheat. For a canned red beans and rice recipe easy path open three cans and get to the simmer sooner. Lila Cooks shares both paths at https://www.lilacooks.com.
7) Storing Leftover Lila Cooks Red Beans and Rice
Cool leftovers fast. Pack beans in one box and rice in another. The texture stays right. Label with the date so you track the week. I stack the boxes near the front so they do not get lost.
Beans keep in the fridge for four days. Freeze for two months with a little headroom in the container. Thaw in the fridge. Reheat on low with broth until the spoon glides again.
If you crave a southern red beans and rice recipe vibe add a knob of butter as you reheat. It rounds the flavor and gives shine. Spoon over fresh rice and finish with green onions for snap.
8) Try these Main Course next
9) Lila Cooks Red Beans and Rice
Red Beans and Rice Recipe by Lila
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 1 rib celery chopped
- 1 green bell pepper chopped
- 3 cloves garlic minced
- 2 cans red kidney beans drained and rinsed
- 1 can red kidney beans not drained
- 2 cups low sodium chicken broth or vegetable broth
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 0.5 teaspoon cayenne pepper
- 1 bay leaf
- 0.75 teaspoon kosher salt to taste
- 0.5 teaspoon black pepper
- 1 tablespoon apple cider vinegar
- 1 tablespoon fresh lime juice
- 2 cups cooked white rice warm and fluffed
- 0.25 cup sliced green onions
- 0.25 cup chopped parsley
- optional cooked sausage or ham about 1 cup bite size
Instructions
- Warm oil in a heavy pot over medium heat and cook onion celery and bell pepper until soft about 6 minutes then add garlic for one minute.
- Stir in the undrained beans the drained beans and the broth then add paprika thyme cumin cayenne bay leaf salt and pepper.
- Bring to a gentle bubble then lower the heat and let the pot simmer uncovered until the beans look creamy about 25 minutes stir now and then.
- Use a spoon to mash some beans against the side of the pot for a thicker texture.
- Splash in the vinegar and lime juice and taste then add more salt or heat if you like.
- Fold in sausage or ham if using and let it warm through for two minutes.
- Scoop beans into bowls and spoon warm rice on top then shower with green onions and parsley.
10) Nutrition
Serving size one bowl. Calories about four hundred ten. Sodium about eight hundred twenty milligrams. Fat about ten grams. Saturated fat about two grams. Carbohydrates about sixty three grams. Fiber about twelve grams. Protein about seventeen grams.
I log meals when I test. This helps me adjust salt and heat for kids and guests. If you track macros this bowl plays nice on busy days. It feels hearty yet light. It keeps you full and steady.
For more calm kitchen meals visit Lila on Lila Cooks at https://www.lilacooks.com. Share your bowl notes and tweaks. I read every message and I cook from your ideas in the next batch.
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