Get ready to embark on a mouthwatering journey through the heart of Southern comfort food! This West Virginia Red Beans and Rice recipe is more than just a meal – it's a delicious escape into a world of rich flavors, hearty ingredients, and pure culinary comfort. Whether you're craving a satisfying weeknight dinner or looking to impress your family with a traditional Southern dish, this recipe promises to transport your taste buds to a cozy kitchen in the heart of Appalachia.
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Cuisine: Southern
Serves: 6 servings
Ingredients
- 1 cup dried red beans
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 2 cups chicken broth
- 1 teaspoon cumin
- Salt and pepper to taste
- 3 cups cooked rice
Instructions
- Rinse the dried red beans thoroughly and remove any small stones or damaged beans. Place beans in a large bowl and cover with cold water, allowing them to soak overnight or for at least 8 hours.
- After soaking, drain and rinse the beans again. Transfer the beans to a large heavy-bottomed pot or Dutch oven.
- Heat a skillet over medium heat and sauté the chopped onion, minced garlic, and chopped bell pepper until the vegetables are soft and fragrant, approximately 5-6 minutes.
- Add the sautéed vegetables to the pot with the beans. Pour in the chicken broth and add cumin, salt, and pepper.
- Bring the mixture to a boil, then reduce heat to low. Cover the pot and simmer gently for 35-40 minutes, stirring occasionally, until the beans are tender and have absorbed most of the liquid.
- Check the beans periodically and add more broth if they appear too dry. The consistency should be creamy but not soupy.
- While the beans are cooking, prepare the rice according to package instructions, ensuring it is fluffy and fully cooked.
- Once beans are tender, taste and adjust seasoning with additional salt and pepper if needed.
- Serve the red beans hot over the cooked rice, creating a hearty and flavorful Southern-style dish.
Tips
- Soaking is Crucial: Always soak your dried beans overnight to ensure even cooking and improve digestibility. This step helps reduce cooking time and creates a creamier texture.
- Don't Rush the Sautéing: Take your time when sautéing the vegetables. Allowing the onions, garlic, and bell peppers to soften completely releases their maximum flavor potential.
- Low and Slow is the Way to Go: Simmer the beans on low heat to keep them tender and prevent them from becoming mushy or burning.
- Liquid Management: Keep an eye on the liquid level while cooking. Add more chicken broth if the beans look too dry, but be careful not to make the mixture too soupy.
- Seasoning is Key: Don't be afraid to taste and adjust the seasonings. The cumin adds a subtle depth, but feel free to experiment with additional spices like smoked paprika or a dash of hot sauce.
- Rice Matters: Use long-grain rice for the best texture, and make sure it's fluffy and fully cooked before serving.
- Make Ahead Friendly: This dish tastes even better the next day, so don't hesitate to make a large batch and enjoy leftovers!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 55g
Protein: 15g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 5mg
