Red Beans and Rice

A comforting Brazilian-style red beans and rice recipe with garlic, onion, and a savory seasoned broth. Easy, hearty, and perfect as a side or main dish.

Red Beans and Rice is a simple, nourishing dish with tender beans, fluffy rice, and a lightly seasoned broth. This version keeps the classic comfort of arroz com feijão vermelho while remaining easy enough for weeknight cooking. Serve it as a main dish or alongside grilled vegetables, roasted meats, or fresh salad.

Ingredients

• 1 cup dried red beans, rinsed and sorted
• 1 cup long-grain white rice
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 bay leaf
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper
• 4 cups water, plus more as needed
• 2 tablespoons chopped parsley for serving

Instructions

1. Place the red beans in a pot, cover with water, and soak for at least 4 hours or overnight. Drain before cooking.
2. In a medium pot, heat the olive oil over medium heat. Add the onion and cook for 3 to 4 minutes, until softened.
3. Add the garlic and cook for 30 seconds, stirring constantly.
4. Add the soaked beans, bay leaf, water, salt, and black pepper. Bring to a boil, then reduce the heat and simmer for about 30 to 35 minutes, or until the beans are tender.
5. Stir in the rice. Add a little more water if needed so the mixture remains lightly brothy. Cover and cook for 15 to 18 minutes, until the rice is tender and the liquid is absorbed.
6. Remove from the heat and let the dish rest, covered, for 5 minutes.
7. Fluff gently with a fork, discard the bay leaf, and finish with chopped parsley before serving.