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Red Beans and Rice in a Cast Iron Skillet on top of a Wooden Table

Red Beans and Rice

This red beans and rice is a simple classic, however I added a few additional elements to elevate the flavor.
Prep Time 30 mins
Cook Time 5 hrs
Total Time 5 hrs 30 mins
Cuisine Soul Food
Servings 5 Servings


  • 1 Cutting board
  • 1 Medium-sized bowl
  • 1 Butcher knife
  • 1 Large Pot
  • 1 Cast iron skillet or Dutch oven
  • 1 Measuring cup
  • 2 Oven mitts optional
  • 1 Blender or food processor


  • 2 tbsp red palm oil (Divided) You can also use extra virgin olive oil
  • 1 small onion
  • 2 celery stalks
  • 1/2 serrano pepper jalepeno, habanero, or scotch bonnet will also work
  • 2 cups red beans soaked overnight and drained
  • 1 tbsp sea salt (divided)
  • 2 tsp black pepperr
  • 1 tbsp cumin
  • 2 tbsp curry powder
  • 1 tbsp turmeric
  • 8 cups warm water
  • 5 cloves fresh garlic
  • 2 tbsp tomato paste
  • 1.5 cups white or brown rice rinse white rice well
  • 1 large Beefsteak tomato Or two small tomatoes


Chop your onion, celery, and pepper into small pieces. Turn the stove burner on to medium heat, and in a large pot sauté them into one tablespoon of the red palm oil. This could take approximately 5-7 minutes, or until the onions are translucent. 
Drain your red beans and pour them into the pot with the sautéed vegetables. Add in your sea salt, black pepper, cumin, curry, and turmeric. Stir until combined. 
Pour in the warm water, stir, and let the beans simmer on low heat for three hours. 
Just as you get close to the three-hour mark, mince your garlic and puree the tomato. Take out your Dutch oven and put it on the stove. On medium heat, add the rest of the red palm oil to the Dutch oven, and sauté your minced garlic with the tomato paste. Once the two are completely combined, pour in your well-rinsed rice and stir until the rice is completely coated with the tomato paste/garlic mixture.
Using a couple of good oven mitts, carefully pick up the pot with the boiling beans, and pour the beans and remaining liquid into the Dutch oven. Add in the tomato puree. Stir until the beans and rice are combined. Cover the pot, turn the burner to low heat, and let simmer for another two hours.
Very important: I like to check on the beans and rice while simmering to make sure that the bottom doesn't burn. I typically stir around the 45-minute mark, then again after about an-hour-and-a-half. 
After the beans and rice have cooked together for two hours, test the texture. If it's to your liking, turn off the burner and allow them to sit until you're ready to serve.
Should your beans and rice still feel a bit firm, add about a half cup more warm water, and let simmer until all the liquid is drained.
Serve and enjoy!
Keyword gluten-free, Protein, red beans and rice