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Red Beans and Rice

Posted by Courtney Schupp | March 2, 2022

Prep time: 10 minutes | Cooking time: 2 hours | Servings: 8


  • 1 pound dried red beans
  • 8 cups water
  • 1½ cups onions (chopped)
  • 1 cup celery (chopped)
  • 4 bay leaves
  • 3 Tablespoons garlic (chopped)
  • 3 Tablespoons parsley (chopped)
  • 2 teaspoons thyme (crushed/dried)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 cup green pepper (chopped)

Live Well Tips

  • This dish originates from the Creole cooking of Louisiana.
  • Beans and rice are a great source of protein and fiber.
  • Soak beans in water overnight to cut down on cooking time.
  • Simmer the beans with leftover pork or beef bones to bump up the flavor!


  1. Wash hands well with soap and water.
  2. Pick through beans to remove bad beans. Rinse beans thoroughly.
  3. In a large pot, mix beans, water, onion, celery and bay leaves. Bring to a boil. Then reduce heat.
  4. Cover and cook over low heat for about 1½ hours or until beans are tender. Stir and mash beans against side of pan.
  5. Add garlic, parsley, thyme, salt, black pepper and green pepper.
  6. Cook uncovered, over low heat, until creamy, which takes about 30 minutes. Remove bay leaves.
  7. Serve over cooked rice..

Cook Together! Making Recipe with Kids

Beans are a great meatless way to add protein into your child’s diet. This recipe makes a large pot that can be stored in airtight containers in the fridge or freezer for meals throughout the week!

Easy Tasks

  • Gather ingredients and equipment
  • Wash fresh foods, drain, and pat dry
  • Mix beans, water, onion, celery and bay leaf in pot

Intermediate Tasks

  • Measure all ingredients
  • Cover beans to cook
  • Add garlic, parsley, thyme, salt, black pepper, and green pepper to pot

Difficult Tasks

  • Chop onions, celery, garlic, and green pepper
  • Stir and mash cooked beans

Nutrition Facts

Serving size 1/8 recipe: Calories–220; Protein–13g; Carbohydrate–39g; Total Fat–0g; Saturated Fat–0g; Cholesterol–0mg; Fiber–10g; Sodium–320mg; Iron–20%; Calcium–6%

Adapted from Louisiana State University