Red Beans and Rice

SonjaMain Courses36 Comments

Red Beans and Rice

Red Beans and Rice


48.8 million Americans—including 16.2 million children (nearly one in five children in America)—lack the means to get enough nutritious food on a regular basis. They live in food- insecure households and as a result, they struggle with hunger at some time during the year.


A sobering truth is that while we and most people we know are blessed with the ability to eat whatever we want whenever we want, millions of people around us are not. It’s easy to put on the Pinterest-tinted glasses and create a happy world where everyone eats veggie enchiladas and drinks green smoothies — but the truth is, many Americans simply don’t have the resources or access to get to even half of the veggies in a trendy green drink.

We’re thankful to know people who are passionate about combating food access and hunger in our country, and it’s an issue we are naturally interested in as well, as people who care deeply about food and nutrition. So we couldn’t be more pleased to be joining with our inspiring friend Nicole to use today’s post to raise awareness in a campaign called Food Bloggers Against Hunger (and, check out the link to see the 200 other food bloggers that have joined in the effort! So cool.).

Millions of Americans who participate in the nation’s food stamp program are limited to an average of $3 or $4 per person each day to supplement their food budget. And since government subsidies generally focus on products like soy beans, wheat, and corn instead of fresh produce,  most affordable food is often the unhealthiest.

With that in mind, today we’re sharing a budget-friendly meal with ingredients that are easily accessible in most supermarkets. This take on Red Beans and Rice can be made on a budget — but even better, it’s actually quite delicious and nutrient-dense: full of veggies, legumes, and Cajun spices that pack a large amount of flavor into some humble ingredients. It also works for various special diets, including dairy-free, gluten-free, vegan and vegetarian.

So, how about you — have you considered the pandemic of hunger and food access (in America and/or around the word)? How has hunger or food access affected you and your family? Are you inspired to take action – or are you already involved in being part of a solution?

A few next steps to consider:

-Make a meal on a budget (like this one, or another for around $3 to 4 per person), and donate the remainder of what you might have spent on a meal at a restaurant to a food-based charity.

-Use this link to take 30 seconds and send a letter to congress asking them to support anti-hunger legislation.

-Check out the new movie on this topic, A Place at the Table (from the makers of Food, Inc ). You can check it out in your city or on demand through iTunes and Amazon.

-Check out to learn more stats and background on the issue.

Red Beans and Rice
Serves: 4 to 6
What You Need
  • 4 cups cooked brown rice
  • 1 yellow onion
  • 4 stalks celery
  • ½ green pepper
  • 4 cloves garlic
  • 2 tablespoons olive oil
  • 1 14-ounce can diced tomatoes
  • 2 15-ounce cans red kidney beans (3 cups cooked)
  • 1 cup vegetable broth
  • ½ teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 teaspoon kosher salt
  • Black pepper
  • ¼ cup chopped parsley, to garnish
  • Hot sauce, to garnish
What To Do
  1. Cook the rice according to package instructions.
  2. Dice the onion, 4 stalks of celery, and ½ green pepper. Mince 4 cloves garlic.
  3. In a large saucepan (or dutch oven), warm 2 tablespoons olive oil over medium heat. Sauté the onion, celery, and pepper for 8 to 10 minutes over medium heat until softened. Add the minced garlic and cook for about 2 minutes more; watch the pan to avoid burning the garlic.
  4. Meanwhile, drain and rinse two cans of red beans. When the vegetables are ready, add the beans, diced tomatoes with their liquid, and 1 cup of vegetable broth. Stir in ½ teaspoon cayenne pepper, 1 teaspoon paprika, 1 teaspoon oregano, 1 teaspoon thyme, 2 bay leaves, 1 teaspoon kosher salt, and a few grinds of pepper.
  5. Simmer over low heat for 20 minutes, until the sauce thickens. Meanwhile, roughly chop ¼ cup parsley leaves.
  6. When simmering is complete, remove the bay leaves and serve the beans over rice. Garnish with chopped parsley and hot sauce.

36 Comments on “Red Beans and Rice”

  1. Tieghan

    This is so my kind of meal!!! I have been all over mexican food lately and rice is a staple in our house! Seriously, we have it multiple times a week! Cant wait to make this!

  2. Jody

    I’ve tried many times to make a good vegetarian RB&R but I can’t get it to taste right without a ham bone and homemade chicken stock. I’ll have to give veggie stock a try. I’ve tried a “curried” variation that replaced meat with potatoes and used curry and coconut milk instead of stock that came out pretty good.

    Adding the tomatoes is interesting. Louis Armstrong’s RB&R recipe adds tomato paste. I’ve tried it a few times but I found it was too heartburn inducing.

    I can’t believe you only stew it for 20 minutes! I leave mine on at minimum 2 hours.

    1. Alex

      Yeah! We definitely aren’t going traditional here — and using the canned beans it can be cooked rather quickly. You’ll have to let us know if you try it and what you think!

  3. Ashley

    This is the prettiest beans and rice I’ve ever seen, and I’m sure the tastiest! What a great cause, too. I wish I would have known about it earlier!

  4. Sarah @ Making Thyme for Health

    I think it is awesome that you are raising awareness for this! Whenever I throw something away, I feel guilty as I know so many families are suffering from hunger out there. I totally support this cause and love your simple and wholesome recipe!

  5. Evi

    We were going to post a beans and rice recipe as well, then we opted for a breakfast dish. But you’re right, never everyone drinks and eats like Pinterest shows us, it’s important to know that others don’t have those opportunities!

    1. Sonja

      Yes, as much as we’d love to live in a Pinboard, it’s good to know it’s not reality — for most of us :)

  6. Kiersten @ Oh My Veggies

    I ate a whole lot of Red Beans and Rice when I was in college and I still have a fondness for it! It’s one of those rare comfort foods that’s also good for you. And the budget-friendly aspect of it is a great bonus too!

    1. Sonja

      Beans and rice is pretty standard, but we’d actually never made red beans and rice Cajun style! We were pleasantly surprised at how tasty they were :)

  7. Sarika

    I have been looking for a vegetarian red beans and rice recipe for a long time and I was so excited when I saw this recipe. My husband and I loved this meal, and it will surely become a staple in our rotation. Thank you so much!

  8. Stephanie @ Salt Is Your Friend

    Thanks for this. I just saw it today so I clearly missed the April 8 event but this post led me to Nicole at The Giving Table. I emailed her and asked if there are any other events coming up and she responded right away with some suggestions.

    The food crisis in our country is a cause that tugs at my heart and ultimately what led me to blogging. Collectively, we’re forgetting how to cook real food. The more we rely on someone else to do our cooking (whether it’s restaurants or factories), the more they can charge us for it. My goal is to help people in the kitchen so I love blogs like yours who teach people how to cook with whole ingredients, too. Thank you for making me (and many others) aware of this organization. I’m excited to get involved!

    1. Sonja

      Stephanie — Yes! Thank you so much for your passion for this issue! I took a look at your site and it is very in depth with a great amount of information. Your heart for helping people in the kitchen is evident! I’m excited to hear about how you continue to become involved — I’d love to stay in touch! Thanks for this note.

  9. Kiyomi D

    I love this recipe and as a family on a budget it is perfect! I could eat this a couple times a week. I made it tonight and doubled everything since we had company (I always add more peppers and celery) and it was good, even the one who never clears a plate, at cleared 2 tonight! Thanks.

    1. Sonja

      Kiyomi, thank you for writing! It is so nice to hear that you found this recipe enjoyable, and it worked on a budget! It’s encouraging since we develop in our own kitchen, but never know how it might translate to others. Thank you for letting us know!

  10. Lisa

    Thank you so much for this recipe! This is the best vegetarian red beans and rice I have ever had. Though, I made a few changes. I doubled the amount of cayenne pepper, used 6 cloves of garlic instead of 4, and added 2 diced serrano peppers with seeds. This made it have more of kick, but I still added hot sauce while eating it, as I adore spicy foods. I’ve bookmarked this, and will definitely make it again in the future!

    1. Sonja

      So glad you enjoyed it! Sounds like this version is super spicy — we may have to try this variation!

  11. Leslie

    For this recipe, is it dried oregano and thyme or fresh?
    Looking forward to make this later this week!

  12. Cathy

    Hi this recipe looks great- reminds me of the beans and rice I had in Africa which seems to be a staple there. Can you tell me please what is hot sauce? I am in the UK and not sure exactly what it is. Is it just chilli sauce? I think it’s great what you are doing and whole heatedly agree with the lady who said that we are losing the skills to cook real food.

    1. Alex

      Hi! Yes, it appears that you would refer to it as chili sauce or pepper sauce :) I think we used Tabasco for this recipe.

  13. Reyna

    I am from New Orleans and this is a good recipe. My mom and grandmother started teaching me to cook more than 20 years ago. I do have to say, if you can get lucky enough to find cans of Blue Runner red beans, especially Creole Creme Style, then tant mieux! If not and you like your beans a little creamy, just puree a portion of the cooked beans. Tony Chacherie’s seasoning is good; Slap Ya Mama is good also and has less salt. White pepper and bay leaves are also a common addition to Cajun and Creole foods. This recipe is healthy and seems delicious!

  14. debbie

    I have been looking for a red bean and rice recipe. I came across this recipe and made it last night. The only thing I did different was I added some organic soyrizon meatless soy Chorizo. Thank you for this easy and tasty recipe.

  15. Vangela

    I loved this recipe! I made it while on the Daniel Fast and it was delicious, easy to make also! I’m making it again tonight for the family. I know that they will love it as much as I did.

  16. Erica

    Thanks so much for this recipe! I love red beans and rice, however it is difficult to find meatless versions of the recipe. My family loved this. I omitted the celery because my husband dislikes it, but other than that I followed the recipe. What a wonderful, easy to prepare and very filling meal. I will definitely be making this again soon.

  17. Kelsey

    I’m a recent vegetarian (~6 weeks now)… I used to think of myself as a pretty decent cook but a lot of my know-how is based on the Midwestern meat-and-potatoes diet. I’ve been looking for some satisfying vegetarian staples and decided to give this a try… it definitely makes the cut! Yum – thank you!

  18. Ellie

    Would I be able to use beef broth instead of vegetable? I already have that in my cupboard and I’m looking for a reason to use it!

  19. Brin

    Made it tonight and it was delicious! I will be adding it to my recipe box. Very flavorful even without meat.

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