Name: Chef Paul Prudhomme’s Red Beans and Rice Recipe
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 4
Cuisine: Cajun
Ingredients: 1 pound dried red beans; 1 green bell pepper, diced; 1 onion, diced; 3 stalks celery, diced; 3 cloves garlic, minced; 2 tablespoons vegetable oil; 1 tablespoon smoked paprika; 1 teaspoon cayenne pepper; 1 teaspoon dried thyme; 1 teaspoon dried oregano; 1/2 teaspoon black pepper; 2 bay leaves; 6 cups water; 4 cups cooked white rice

Photos of Chef Paul Prudhomme’s Red Beans and Rice Recipe

How To Make Chef Paul Prudhomme’s Red Beans and Rice Recipe

A classic Southern dish with a spicy kick.

Preparation: 10 minutes

Cooking: 2 hours

Total: 2 hours and 10 minutes

Serves:

Ingredients

1 pound dried red beans
1 green bell pepper, diced
1 onion, diced
3 stalks celery, diced
3 cloves garlic, minced
2 tablespoons vegetable oil
1 tablespoon smoked paprika
1 teaspoon cayenne pepper
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon black pepper
2 bay leaves
6 cups water
4 cups cooked white rice

Instructions

Rinse and sort the beans in a large pot. Cover with at least 2 inches of water and let soak for at least 8 hours or overnight.
Drain the beans and add fresh water to cover by at least 2 inches. Add the green pepper, onion, celery, garlic, vegetable oil, smoked paprika, cayenne pepper, thyme, oregano, black pepper, and bay leaves. Bring to a boil and then reduce heat to a simmer. Cook for 2 hours or until the beans are tender.
Remove the bay leaves and serve over cooked white rice.