Potluck Red Beans and Rice Recipe

4.5 5 7
Potluck Red Beans and Rice Recipe
Potluck Red Beans and Rice Recipe photo by Taste of Home
Publisher Photo

Potluck Red Beans and Rice Recipe

Read Reviews
4.5 5 7
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. + soaking Cook: 70 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. + soaking Cook: 70 min.

Ingredients

  • 1/2 pound dry kidney beans, rinsed
  • 1/2 pound dry pinto beans, rinsed
  • 4 cups water
  • 4 cups chicken broth
  • 2 garlic cloves, minced
  • 2 bay leaves
  • 1 can (14-1/2 ounces) tomatoes with liquid, chopped
  • 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
  • 1/4 to 1/2 teaspoon crushed red pepper flakes
  • 1/4 to 1/2 teaspoon ground cumin
  • 1/4 to 1/2 teaspoon hot pepper sauce
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 tablespoon vinegar
  • Hot cooked rice

Directions

Place beans in a Dutch oven with water. Bring to a boil; simmer 2 minutes. Remove from the heat. Cover and let stand 1 hour. Drain and rinse beans. Return to Dutch oven with broth, garlic and bay leaves; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours. Stir in all remaining ingredients. Cover and simmer for 1 hour or until beans and vegetables are tender and gravy is thick. Remove bay leaves. Serve over rice. This dish keeps well. Yield: 12 servings.
Originally published as Red Beans and Rice in Taste of Home February/March 1993, p59

Nutritional Facts

1 cup: 160 calories, 1g fat (0 saturated fat), 0 cholesterol, 604mg sodium, 30g carbohydrate (5g sugars, 9g fiber), 10g protein.

  • 1/2 pound dry kidney beans, rinsed
  • 1/2 pound dry pinto beans, rinsed
  • 4 cups water
  • 4 cups chicken broth
  • 2 garlic cloves, minced
  • 2 bay leaves
  • 1 can (14-1/2 ounces) tomatoes with liquid, chopped
  • 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
  • 1/4 to 1/2 teaspoon crushed red pepper flakes
  • 1/4 to 1/2 teaspoon ground cumin
  • 1/4 to 1/2 teaspoon hot pepper sauce
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 tablespoon vinegar
  • Hot cooked rice
  1. Place beans in a Dutch oven with water. Bring to a boil; simmer 2 minutes. Remove from the heat. Cover and let stand 1 hour. Drain and rinse beans. Return to Dutch oven with broth, garlic and bay leaves; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours. Stir in all remaining ingredients. Cover and simmer for 1 hour or until beans and vegetables are tender and gravy is thick. Remove bay leaves. Serve over rice. This dish keeps well. Yield: 12 servings.
Originally published as Red Beans and Rice in Taste of Home February/March 1993, p59

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Reviews forPotluck Red Beans and Rice

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MY REVIEW
s_pants User ID: 174050 5128
Reviewed May. 24, 2012

"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."

MY REVIEW
voisincook User ID: 3674287 2869
Reviewed Dec. 7, 2011

"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."

MY REVIEW
edlisa2j User ID: 2950231 6883
Reviewed Sep. 30, 2010

"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!!"

MY REVIEW
clopez User ID: 1385160 1798
Reviewed Nov. 2, 2008

"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."

MY REVIEW
RSKate User ID: 2404974 199028
Reviewed Apr. 2, 2008

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

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