Description

Juneteenth red beans and rice is a vibrant and flavorful dish that celebrates cultural heritage. This hearty meal features tender red beans simmered with aromatic vegetables and spices, served over fluffy white rice. Ideal for family gatherings or summer celebrations, each bite embodies the spirit of togetherness, resilience, and rich tradition. Experience the comfort of this soulful dish as it warms your heart and delights your taste buds.

Ingredients

Scale

1 cup dried red beans (soaked overnight) or 2 cans (15 oz each) red beans
1 cup long-grain white rice
1 medium onion, finely chopped
1 green bell pepper, diced
1 stalk celery, finely chopped
3 cloves garlic, minced
8 oz smoked sausage, sliced (or plant-based alternative)
2 bay leaves
2 tsp Cajun seasoning
4 cups low-sodium chicken broth

Instructions

Soak dried red beans overnight in water. If using canned beans, drain and rinse.
In a large pot over medium heat, add oil and sauté onions, bell peppers, celery, and garlic until tender (about 5 minutes).
Add sliced smoked sausage and cook until slightly browned.
Stir in soaked (or canned) beans, bay leaves, and Cajun seasoning.
Pour in chicken broth to cover the mixture by an inch; bring to a boil then reduce heat and simmer for about an hour until beans are tender.
Meanwhile, cook rice according to package instructions.
Serve red beans over the rice and enjoy!

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Main
Method: Simmering
Cuisine: Creole

Nutrition

Serving Size: 1 cup (240g)
Calories: 320
Sugar: 2g
Sodium: 620mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 47g
Fiber: 12g
Protein: 14g
Cholesterol: 30mg

Keywords: For a vegetarian version, omit the meat and use vegetable broth. Enhance flavor with smoked paprika or liquid smoke. Store leftovers in an airtight container for up to four days; reheat with a splash of broth.