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Potluck Red Beans and Rice Recipe

Potluck Red Beans and Rice Recipe photo by Taste of Home

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This recipe originated from my sister-in-law, but I changed it around a bit to suit the tastes of my family. I chop and freeze garden peppers in individual packets so they're ready any time I want them.—Marcia Salisbury, Waukesha, Wisconsin

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Potluck Red Beans and Rice Recipe

Prep: 10 min. + soaking Cook: 70 min.

Yield: 12 Servings

10 70 80

Ingredients

1/2 pound dried kidney beans, rinsed
1/2 pound dried pinto beans, rinsed
4 cups water
4 cups chicken broth
2 garlic cloves, minced
2 bay leaves
1 can (14-1/2 ounces) diced tomatoes, undrained
1 jar (4 ounces) chopped pimientos, drained
1 large green pepper, chopped
1 large sweet red pepper, chopped
1 large onion, chopped
1 cup chopped celery
1 can (4 ounces) diced green chilies
1/4 cup snipped fresh parsley
1 tablespoon vinegar
1 teaspoon salt
1 teaspoon paprika
1/4 to 1/2 teaspoon ground cumin
1/4 to 1/2 teaspoon crushed red pepper flakes
1/4 to 1/2 teaspoon hot pepper sauce
Hot cooked rice

Directions

Place beans in a Dutch oven with water. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let soak for 1-4 hours or until softened. Drain and rinse beans, discarding liquid. Return beans to Dutch oven; add the broth, garlic and bay leaves. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours.
Stir in remaining ingredients except rice. Cover and simmer 1 hour longer or until beans and vegetables are tender and sauce is thickened. Remove bay leaves. Serve over rice. Yield: 12 servings (3 quarts).

Nutritional Facts 1 serving (1 cup) equals 160 calories, 1 g fat (trace saturated fat), 0 cholesterol, 604 mg sodium, 30 g carbohydrate, 9 g fiber, 10 g protein.

Originally published as Red Beans and Rice in Taste of Home February/March 1993, p59

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Potluck Red Beans and Rice

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Reviewed on May. 24, 2012 by s_pants

My husband requested red beans and rice and he thought this was very good. I thought it was good and a little spicy (I used 1/4 tsp. of the red pepper flakes and hot pepper sauce), but not really what I enjoy. The gravy never really got thick for me. I think I might have liked it better if it had. I also I only covered the beans with a little water while soaking and didn't use the 4 cups...I didn't read the ingredient list over very well! But the beans were soft.

Reviewed on Dec. 07, 2011 by voisincook

I didn't think this was very spicy at all, so we ended up adding more hot sauce at the table. I soaked my beans overnight, and then I changed the water out and boiled them for 10 minutes and covered for an hour. After that I put them in the crockpot and followed the recipe/directions from there and just adjusted the time. Turned out great.

Reviewed on Sep. 30, 2010 by edlisa2j

Obviously this recipe takes more prep time than 10 minutes to chop everything and it has to cook for a lot more than 70 minutes but it's worth the effort. My husband loves this stuff! He couldn't wait for fall this year to get in to kitchen and help me make this. We didn't think it was too spicey but we used tiger sauce instead of hot sauce. We have left the pimentos out and it was fine, too. We use a brown rice with it instead of white. We had never eaten beans and rice until we fixed this and loved it!!

Reviewed on Nov. 02, 2008 by clopez

If you love spicy food, you'll get it here; I even cut back on the spicy ingredients to cool it down due to kids eating, but I didn't cut it eough. I did add a pound of polish sausage sliced and quartered, YUM! I did eliminate the pimentos because I don't care for them. This is such a great recipe for those that enjoy Cajun spicy food as I do; just beware that it is a pretty spicy dish. It makes a lot of food but the left overs would freeze well.

Reviewed on Apr. 02, 2008 by RSKate

I love this recipe. I have made it several times.