NYT Red Beans and Rice Recipe: A Taste of The Big Easy

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Delicious and Easy Red Beans and Rice Recipe from New York Times

Looking for a hearty and comforting meal that’s easy to make? Look no further! This flavorful red beans and rice recipe from the New York Times is a beloved classic known for its simple yet satisfying taste. Whether you’re a seasoned cook or just getting started in the kitchen, this dish is sure to win over your taste buds and provide a warm, soulful meal that’s perfect for any occasion.

With its rich history and savory flavors, red beans and rice is a staple in many New Orleans homes and continues to be a favorite among food enthusiasts worldwide. This recipe stays true to the authentic tradition while adding a modern twist for a truly unforgettable dining experience.

  • Number of Diners: 4-6
  • Difficulty: Easy
  • Estimated Preparation Time: 1 hour 15 minutes


  • 2 cups dried red kidney beans, soaked overnight and drained
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 3 celery ribs, chopped
  • 4 cloves garlic, minced
  • 4 cups chicken or vegetable broth
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon black pepper
  • 2 teaspoons salt
  • 4 cups cooked white rice
  • Chopped scallions or parsley for garnish


  1. In a large pot over medium heat, sauté the onions, bell pepper, and celery until softened.
  2. Add the garlic and cook for an additional minute.
  3. Stir in the soaked beans, broth, bay leaves, thyme, paprika, cayenne pepper, black pepper, and salt.
  4. Bring the mixture to a simmer, then reduce the heat and let it cook for about 1 hour, stirring occasionally until the beans are tender.
  5. Once the beans are cooked, use the back of a spoon to mash some of the beans against the side of the pot to thicken the liquid.
  6. Remove the bay leaves and serve the red beans over steamed rice, garnished with scallions or parsley.


Red beans and rice is not only delicious, but it’s also a nutritious and filling meal. The beans are a great source of protein and fiber, while the aromatic blend of spices adds a delightful depth of flavor to the dish. This recipe provides a satisfying and wholesome dining experience that’s perfect for feeding a hungry crowd or enjoying as leftovers for days to come.

Recommendations and Advice:

For a smoky flavor, consider adding a ham hock or smoked sausage to the pot while the beans are cooking. Additionally, don’t rush the cooking process; the slower and longer the beans simmer, the more flavorful and tender they become. Feel free to adjust the spice levels and seasoning to suit your personal taste preferences, and don’t forget to serve it with a side of cornbread for an extra indulgent meal.

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The tradition of cooking red beans and rice dates back to the influence of African, Caribbean, and Spanish cuisines in New Orleans. This beloved one-pot meal not only celebrates cultural diversity but also brings people together around the dinner table to share in a warm and comforting experience that transcends culinary boundaries.

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