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Are you ready to dive into a culinary adventure that’s as rich as it is flavorful? Look no further than feijoada, the beloved Brazilian dish that’s perfect for any occasion. With its hearty combination of beans, meats, and spices, this comforting stew has captured hearts (and stomachs) around the world.

From classic recipes passed down through generations to innovative twists on traditional flavors, we’ve gathered 20 mouth-watering feijoada recipes to satisfy your cravings. Whether you’re a fan of bold spices or tender textures, there’s something for everyone in this collection. In this article, we’ll take you on a culinary journey from the streets of Rio to the heart of the Amazon rainforest, highlighting the diversity and creativity that makes feijoada such an iconic dish.

Get ready to indulge in a feast of flavors as we explore the world of feijoada recipes!

Classic Brazilian Feijoada with Pork and Black Beans

Feijoada, a hearty stew originating from Brazil, is a staple dish that brings people together. This recipe combines tender pork with creamy black beans, onions, and spices to create a flavorful and comforting meal.

Ingredients:

– 1 pound beef brisket or chuck, cut into 2-inch pieces
– 1 pound pork shoulder, cut into 2-inch pieces
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup dried black beans, soaked overnight and drained
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 2 tablespoons olive oil

Instructions:

1. Heat the oil in a large Dutch oven over medium-high heat.
2. Brown the pork and beef, then set aside.
3. Add the onion and garlic; cook until softened.
4. Add the black beans, diced tomatoes, cumin, smoked paprika, salt, and pepper.
5. Stir to combine, then add the browned meat back in.
6. Bring to a boil, then reduce heat to low and simmer for 2-3 hours or overnight.

Cooking Time: 2-3 hours

Vegetarian Feijoada with Smoked Tofu and Kale

Feijoada is a traditional Brazilian stew, typically made with beef and pork. This vegetarian version uses smoked tofu to add depth and texture, while kale adds a burst of nutrients.

Ingredients:

– 1 can black beans, drained and rinsed
– 1 can kidney beans, drained and rinsed
– 1/2 cup diced smoked tofu
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups kale, stems removed and leaves chopped
– 1 red bell pepper, chopped
– 2 tbsp olive oil
– 1 tsp ground cumin
– Salt and pepper to taste
– 4 cups vegetable broth

Instructions:

1. In a large pot, heat the olive oil over medium heat.
2. Add the onion and garlic; cook until softened, about 5 minutes.
3. Add the smoked tofu, black beans, kidney beans, cumin, salt, and pepper. Stir to combine.
4. Add the kale and red bell pepper; stir to combine.
5. Pour in the vegetable broth; bring to a simmer.
6. Reduce heat to low and let cook for 20-25 minutes or until the flavors have melded together.
7. Serve hot, garnished with chopped fresh cilantro if desired.

Cooking Time: 20-25 minutes

Slow Cooker Feijoada for Busy Weeknights

This hearty Brazilian stew, feijoada, is a staple for a reason: it’s comforting, flavorful, and ridiculously easy to make. With just 10 minutes of prep time, you can have a delicious, slow-cooked meal ready in no time.

Ingredients:

– 1 pound dried black beans, soaked overnight and drained
– 1 pound beef brisket or chuck, cut into large pieces
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 can (14.5 oz) diced tomatoes
– 1 cup beef broth
– 1 tablespoon tomato paste
– Salt and pepper, to taste
– Optional: 1/4 cup chopped fresh cilantro for garnish

Instructions:

1. In the slow cooker, combine soaked black beans, beef, onion, garlic, bell pepper, diced tomatoes, beef broth, and tomato paste.
2. Cook on Low for 8-10 hours or High for 4-6 hours.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with cilantro if desired.

Cooking Time: 4-10 hours

Feijoada with Collard Greens and Farofa

Feijoada, a classic Brazilian dish, gets a nutritious boost from the addition of collard greens and crispy farofa (toasted manioc flour). This comforting stew is perfect for a cold winter’s night or anytime you need a warm, satisfying meal.

Ingredients:

– 1 pound dried black beans, soaked overnight
– 1 pound beef brisket or beef shank, cut into large pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup collard greens, chopped
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 2 cups water
– 1/4 cup farofa (toasted manioc flour)
– Optional: sliced beef or pork, diced chicken

Instructions:

1. In a large pot, heat the oil over medium-high heat. Brown the meat, then remove from the pot.
2. Add the onion and garlic; cook until softened. Add the soaked black beans, cumin, salt, and pepper. Stir to combine.
3. Add the browned meat back into the pot along with the water. Bring to a boil, then reduce heat to low and simmer for 1 hour.
4. Add the chopped collard greens to the pot. Simmer for an additional 30 minutes or until the greens are tender.
5. Serve the feijoada hot, topped with farofa (toasted manioc flour) and your choice of optional meats.

Cooking Time: 2 hours

Spicy Feijoada with Chorizo and Red Peppers

A hearty Brazilian stew that combines the rich flavors of chorizo sausage, tender black beans, and sweet red peppers. This spicy feijoada is a perfect comfort food for any occasion.

Ingredients:

– 1 pound dried black beans, soaked overnight and drained
– 1 pound chorizo sausage, sliced
– 2 large red bell peppers, diced
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 1 can (14.5 oz) diced tomatoes
– 2 cups beef broth
– 2 tablespoons olive oil

Instructions:

1. In a large pot, heat the olive oil over medium-high heat. Add the chorizo sausage and cook until browned, about 5 minutes.
2. Add the onion and garlic to the pot; cook until softened, about 3 minutes.
3. Add the black beans, cumin, smoked paprika, salt, and pepper. Stir well.
4. Add the diced red peppers, diced tomatoes, and beef broth to the pot. Bring to a boil, then reduce heat to low and simmer for 1 hour, or until the beans are tender.

Cooking Time: 1 hour 15 minutes

Feijoada Stew with Orange Slices and Fresh Herbs

A hearty Brazilian stew that combines tender beans with aromatic spices and fresh herbs, served with a burst of citrus flavor from juicy orange slices.

Ingredients:

– 1 cup dried black beans, soaked overnight and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 4 cups beef broth
– 2 oranges, peeled and sliced
– Fresh cilantro leaves for garnish

Instructions:

1. In a large pot, heat oil over medium-high. Add onion and cook until softened, 5 minutes.
2. Add garlic, cumin, smoked paprika, salt, and pepper; cook 1 minute.
3. Add soaked beans, beef broth, and sliced oranges. Bring to boil, then reduce heat and simmer for 45-50 minutes or until beans are tender.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with fresh cilantro leaves and additional orange slices if desired.

Cooking Time: 1 hour

Portuguese-Inspired Feijoada with Linguiça and Cabbage

Experience the rich flavors of Portugal’s national dish, Feijoada, adapted to include linguiça and cabbage for added depth and crunch. This hearty stew is perfect for a cold winter’s day or any occasion where comfort food is needed.

Ingredients:

– 1 pound dried black beans, soaked overnight and drained
– 1 pound linguiça, sliced
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 head of cabbage, shredded
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 4 cups beef broth

Instructions:

1. In a large pot or Dutch oven, combine soaked black beans, linguiça, onion, garlic, cabbage, cumin, smoked paprika, salt, and pepper.
2. Pour in beef broth, ensuring all ingredients are covered.
3. Bring to a boil, then reduce heat to low and simmer for 1 hour, or until beans are tender.
4. Serve hot, garnished with chopped fresh cilantro if desired.

Cooking Time: 1 hour

Feijoada with Smoked Ribs and Bacon

Feijoada, a hearty Brazilian stew, gets a rich and savory twist with the addition of smoked ribs and crispy bacon. This comforting dish is perfect for a cold winter’s night or a special occasion.

Ingredients:

– 1 pound dried black beans, soaked overnight and drained
– 1 pound smoked pork ribs, cut into bite-sized pieces
– 6 slices of thick-cut bacon, diced
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 1 cup of beef broth
– 1 tablespoon tomato paste
– Salt and pepper to taste
– Optional: sliced scallions and shredded cheese for garnish

Instructions:

1. In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy.
2. Remove the bacon from the pot, leaving the drippings behind. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the garlic, smoked ribs, black beans, beef broth, and tomato paste to the pot. Stir well to combine.
4. Bring the mixture to a boil, then reduce the heat to low and simmer for 2-3 hours or until the beans are tender.
5. Season with salt and pepper to taste. Serve hot, garnished with sliced scallions and shredded cheese if desired.

Cooking Time: 2-3 hours

Light Feijoada with Turkey Sausage and Sweet Potatoes

This Brazilian-inspired dish is a twist on the traditional black bean stew, feijoada. By using turkey sausage and sweet potatoes instead of beef and pork, this recipe creates a lighter and more approachable version that’s perfect for a weeknight dinner.

Ingredients:

– 1 pound turkey sausage, sliced
– 2 large sweet potatoes, peeled and cubed
– 1 can black beans, drained and rinsed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 4 cups chicken broth

Instructions:

1. In a large pot or Dutch oven, cook the turkey sausage over medium-high heat until browned, about 5 minutes.
2. Add the sweet potatoes, black beans, onion, garlic, cumin, smoked paprika, salt, and pepper to the pot. Stir to combine.
3. Pour in the chicken broth and bring the mixture to a boil.
4. Reduce the heat to medium-low and simmer for 20-25 minutes or until the sweet potatoes are tender.

Cooking Time: 25-30 minutes

Feijoada Soup with Black Beans and Yucca

Feijoada, a traditional Brazilian stew, gets a delicious twist with the addition of black beans and yucca. This comforting soup is perfect for a chilly evening or as a satisfying meal anytime.

Ingredients:

– 1 pound dried black beans, soaked overnight and drained
– 2 medium yucca tubers, peeled and cut into 1-inch pieces
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 can (14.5 oz) diced tomatoes
– 4 cups chicken broth
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish

Instructions:

1. In a large pot, combine black beans, yucca, onion, garlic, and red bell pepper.
2. Pour in diced tomatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 45 minutes or until vegetables are tender.
3. Season with salt and pepper to taste. Serve hot, garnished with cilantro if desired.

Cooking Time: 45 minutes

Feijoada with Coconut Milk and Plantains

This recipe combines the traditional Brazilian black bean stew, Feijoada, with the creamy richness of coconut milk and the sweetness of plantains. The result is a flavorful and satisfying meal that’s perfect for a chilly evening.

Ingredients:

– 1 pound dried black beans, soaked overnight and drained
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 pound smoked sausage (such as linguiça or chorizo), sliced
– 1 cup coconut milk
– 2 ripe plantains, peeled and sliced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro, chopped (optional)

Instructions:

1. In a large pot, combine the black beans, onion, garlic, sausage, and cumin.
2. Pour in enough water to cover the ingredients and bring to a boil.
3. Reduce heat to low and simmer for 1 hour, or until the beans are tender.
4. Stir in coconut milk and plantain slices. Simmer for an additional 20 minutes, or until the plantains are caramelized and the sauce has thickened.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped cilantro if desired.

Cooking Time: 2 hours

Quick Feijoada with Canned Beans and Ham Hock

This recipe simplifies the traditional Brazilian dish by using canned beans and a ham hock for added flavor, making it perfect for a weeknight dinner. With just 30 minutes of cooking time, you’ll have a hearty and delicious meal ready in no time.

Ingredients:

– 1 can black beans, drained and rinsed
– 1 can kidney beans, drained and rinsed
– 2 cups water
– 1 ham hock (about 6 oz)
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)

Instructions:

1. In a large pot or Dutch oven, combine the black beans, kidney beans, water, ham hock, onion, garlic, and oregano.
2. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the flavors have melded together and the ham is tender.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with chopped cilantro if desired.

Cooking Time: 30 minutes

Feijoada with Pumpkin and Crispy Pork Belly

This rich and flavorful stew combines the traditional Portuguese dish of feijoada with the warmth of pumpkin and the crunch of crispy pork belly. Perfect for a cold winter’s night, this recipe serves 4-6 people.

Ingredients:

– 1 pound dried black beans, soaked overnight and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 large pumpkin, peeled and cubed
– 1 pound pork belly, skin removed and cut into 1-inch pieces
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 4 cups chicken broth
– 2 tablespoons tomato paste
– Fresh cilantro leaves for garnish

Instructions:

1. In a large pot, heat the olive oil over medium-high heat. Add the onion and garlic; cook until softened, about 5 minutes.
2. Add the pumpkin and cook until tender, about 10 minutes.
3. Add the pork belly, cumin, smoked paprika, salt, and pepper. Cook for 1 minute.
4. Stir in the chicken broth and tomato paste. Bring to a boil; reduce heat to low and simmer for 30 minutes or until the beans are tender.
5. Serve hot, garnished with cilantro leaves.

Cooking Time: 45-50 minutes

Feijoada Tacos with Pickled Onions and Lime Crema

Get ready for a flavorful fusion of Brazilian and Mexican cuisine! This recipe combines the rich flavors of feijoada (a hearty bean stew) with the crunch of pickled onions, tangy lime crema, and crispy taco shells.

Ingredients:

– 1 cup cooked black beans
– 1/2 cup diced onion
– 1/4 cup chopped fresh cilantro
– 2 tablespoons olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 8 taco shells
– Pickled onions (see below)
– Lime crema (see below)

Pickled Onions:

– 1 large red onion, thinly sliced
– 1 cup apple cider vinegar
– 1/4 cup water
– Salt, to taste

Lime Crema:

– 1 cup sour cream
– Juice of 2 limes
– 1 tablespoon chopped fresh cilantro
– Salt, to taste

Instructions:

1. In a large skillet, heat olive oil over medium-high. Add onion and cook until caramelized, about 5 minutes.
2. Add cooked black beans, cumin, smoked paprika, salt, and pepper. Cook for 2-3 minutes, stirring occasionally.
3. Warm taco shells according to package instructions.
4. Assemble tacos by spooning feijoada mixture into shells and topping with pickled onions and lime crema.

Cooking Time: 15-20 minutes

Feijoada Pizza with Black Bean Sauce and Smoked Meats

Elevate your pizza game with a Brazilian-inspired twist! This Feijoada Pizza combines the rich flavors of black beans, smoked meats, and melted mozzarella for a unique and delicious culinary experience.

Ingredients:

– 1 lb pizza dough
– 1 cup cooked black beans
– 2 tbsp olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/4 cup chopped fresh cilantro
– 8 oz shredded mozzarella cheese
– 1/4 cup crumbled smoked bacon or chorizo
– Salt and pepper to taste

Instructions:

1. Preheat oven to 425°F (220°C).
2. Roll out the pizza dough and spread with black bean sauce (cook black beans with onion, garlic, cumin, smoked paprika, salt, and pepper; blend until smooth).
3. Top with mozzarella cheese, smoked bacon or chorizo, and cilantro.
4. Bake for 15-20 minutes or until crust is golden brown.
5. Serve immediately and enjoy!

Cooking Time: 15-20 minutes

Feijoada Burgers with Crispy Onion Rings

Elevate your burger game with the rich flavors of Brazilian feijoada, featuring tender beef and beans in a crispy patty. Pair it with crunchy onion rings for a satisfying meal.

Ingredients:

– 1 lb ground beef
– 1/2 cup cooked feijoada (black bean stew)
– 1/4 cup breadcrumbs
– 1 egg
– 1/4 cup grated cheddar cheese
– Salt and pepper, to taste
– Vegetable oil, for frying
– Onion rings (homemade or store-bought)

Instructions:

1. Preheat a non-stick skillet or grill over medium-high heat.
2. In a large bowl, combine ground beef, feijoada, breadcrumbs, egg, and cheese. Mix well with your hands until just combined.
3. Form into 4-6 patties, depending on desired size. Season with salt and pepper.
4. Cook patties for 4-5 minutes per side, or until cooked to your liking.
5. Meanwhile, heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry onion rings until crispy and golden, about 3-4 minutes.
6. Assemble burgers with desired toppings and serve with crispy onion rings.

Cooking Time: 15-20 minutes

Feijoada Stuffed Peppers with Cheese Topping

A flavorful twist on traditional stuffed peppers, this recipe combines the richness of feijoada (Brazilian black bean stew) with the creaminess of melted cheese. Perfect for a satisfying dinner or lunch.

Ingredients:

– 4 large bell peppers, any color
– 1 cup cooked feijoada (homemade or store-bought)
– 1/2 cup cooked rice
– 1 tablespoon olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 1 cup shredded cheddar cheese
– Optional: chopped fresh cilantro for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers and remove seeds and membranes.
3. In a bowl, mix feijoada, rice, olive oil, onion, garlic, and oregano.
4. Stuff each pepper with the feijoada mixture, filling to the top.
5. Cover baking dish with aluminum foil and bake for 25 minutes.
6. Remove foil and top each pepper with cheese; return to oven for an additional 10-15 minutes, or until cheese is melted and bubbly.

Cooking Time: 35-40 minutes

Feijoada Empanadas with Spicy Dipping Sauce

Savor the rich flavors of Brazil with these crispy empanadas filled with tender feijoada, a traditional bean and meat stew. Perfect for snacking or as a main course.

Ingredients:

For the Empanadas:

– 2 cups all-purpose flour
– 1/4 cup warm water
– 1/4 teaspoon salt
– 1/4 cup vegetable oil
– Filling (see below)

Filling:
– 1 cup cooked feijoada (black bean and beef stew)
– 1/4 cup shredded cheese (optional)
– Salt and pepper to taste

For the Spicy Dipping Sauce:

– 1/2 cup mayonnaise
– 1 tablespoon sriracha sauce
– Lime juice to taste
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Mix flour, salt, and warm water to form dough.
3. Roll out dough to 1/8-inch thickness.
4. Cut into squares or use a cookie cutter to create shapes.
5. Place filling in center of each square, leaving a small border.
6. Fold squares into triangles or use a fork to crimp edges.
7. Brush tops with oil and bake for 20-25 minutes or until golden brown.

Spicy Dipping Sauce:

1. Mix mayonnaise, sriracha sauce, lime juice, salt, and pepper in a bowl.
2. Refrigerate for at least 30 minutes to allow flavors to meld.

Feijoada Risotto with Black Beans and Parmesan

This Brazilian-inspired risotto combines the creamy richness of traditional risotto with the hearty flavors of feijoada, a popular black bean stew. This unique dish is perfect for a cozy night in or a special occasion.

Ingredients:

– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup cooked black beans (feijoada)
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish

Instructions:

1. Heat oil in a large skillet over medium-high heat.
2. Add chopped onion and cook until translucent, about 3-4 minutes.
3. Add garlic and cook for an additional minute.
4. Add Arborio rice and cook, stirring constantly, for 1-2 minutes.
5. Add warmed broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
6. After 20-25 minutes of cooking, stir in cooked black beans and Parmesan cheese.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh parsley or cilantro.

Cooking Time: 25-30 minutes

Feijoada Nachos with Guacamole and Pico de Gallo

This recipe combines the rich flavors of Brazilian feijoada with the spicy kick of nachos, topped off with creamy guacamole and tangy pico de gallo. Perfect for a unique snack or appetizer!

Ingredients:

– 1 bag of tortilla chips
– 1 cup cooked feijoada (black bean stew)
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– 2 ripe avocados, mashed
– 1 lime, juiced
– 1/2 red onion, finely chopped
– 1 jalapeño pepper, seeded and finely chopped
– Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F (180°C).
2. Arrange tortilla chips on a baking sheet.
3. Spoon feijoada over the chips.
4. Sprinkle shredded cheese over the feijoada.
5. Bake for 10-12 minutes, or until cheese is melted and bubbly.
6. Meanwhile, mix mashed avocado with lime juice, salt, and pepper to make guacamole.
7. In a separate bowl, combine chopped cilantro, red onion, and jalapeño to make pico de gallo.
8. Serve nachos hot with guacamole and pico de gallo on the side.

Cooking Time: 12-15 minutes

Summary

Get ready to experience the rich flavors of Brazil with these 20 hearty feijoada recipes, perfect for every occasion. From classic pork and black bean combinations to vegetarian twists and innovative takes on this beloved dish, there’s something for everyone. Slow cookers, stovetops, and ovens are all fair game in these creative recipes, which also feature international inspirations from Portugal and beyond. Whether you’re looking for a comforting weeknight meal or a show-stopping main course, feijoada has never been more deliciously diverse.

Get ready to spice up your mealtime with these 20 flavorful red beans and rice recipes! This classic Southern dish is a staple in many cuisines, from Cajun to Creole, and even Mexican-inspired. Whether you’re a vegetarian or a meat-lover, there’s a recipe on this list for you.

In this article, we’ll be exploring the rich flavors of red beans and rice, with 20 different recipes that showcase the versatility of this beloved dish. From hearty main courses to comforting side dishes, these recipes will take your taste buds on a journey from the Gulf Coast to the Caribbean and back again.

So grab your apron, put on your favorite cooking tunes, and let’s get started! In this article, we’ll be diving into the world of red beans and rice, exploring different ingredients, techniques, and flavor profiles. Whether you’re looking for a quick weeknight dinner or a special occasion meal, there’s something for everyone in this list.

Stay tuned for some serious culinary inspiration!

Cajun-style red beans and rice with smoked sausage

This classic Cajun dish is a hearty one-pot meal that’s easy to make and packed with flavor. Smoked sausage adds a rich, savory element to the tender red beans and creamy rice.

Ingredients:

– 1 lb dried red kidney beans, soaked overnight and drained
– 1 lb smoked sausage (such as Andouille or kielbasa), sliced
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup uncooked white rice
– 4 cups water
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Scallions, chopped (optional)

Instructions:

1. In a large pot or Dutch oven, cook the sausage over medium-high heat until browned, about 5 minutes.
2. Remove the sausage from the pot, then add the oil, onion, and garlic. Cook until the onion is translucent, about 3-4 minutes.
3. Add the soaked red beans, rice, water, cumin, salt, and pepper to the pot. Stir to combine.
4. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 1 hour or until the beans are tender.
5. Add the cooked sausage back into the pot and stir to combine. Serve hot, garnished with chopped scallions if desired.

Cooking Time: 1 hour

Vegetarian red beans and rice with bell peppers

This hearty, flavorful dish is a staple of Louisiana cuisine, perfect for a comforting weeknight meal or a casual gathering with friends. This vegetarian version swaps out meat for tender red beans, cooked in a rich tomato-based broth.

Ingredients:

– 1 cup dried red kidney beans, soaked overnight and drained
– 2 cups vegetable broth
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 large bell peppers (any color), sliced
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1 cup cooked white rice

Instructions:

1. In a large pot, combine soaked red beans, vegetable broth, onion, garlic, cumin, paprika, salt, and pepper.
2. Bring mixture to a boil, then reduce heat and simmer for 45 minutes or until beans are tender.
3. Add sliced bell peppers and continue to simmer for an additional 10-15 minutes or until they’re tender.
4. Serve red bean mixture over cooked white rice.

Cooking Time: 1 hour 15 minutes

Creole red beans and rice with andouille sausage

A classic Creole dish that’s easy to make and full of flavor, this recipe combines tender red beans with spicy sausage and a side of fluffy rice.

Ingredients:

– 1 pound dried red kidney beans, soaked overnight and drained
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 pound Andouille sausage, sliced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and pepper to taste
– 4 cups chicken broth
– 2 tablespoons tomato paste
– 2 tablespoons Worcestershire sauce
– 2 cups uncooked white rice

Instructions:

1. In a large pot, combine red beans, onion, garlic, sausage, cumin, paprika, salt, and pepper.
2. Add chicken broth, tomato paste, and Worcestershire sauce. Bring to a boil, then reduce heat and simmer for 45 minutes or until beans are tender.
3. Cook rice according to package instructions.
4. Serve red bean mixture over cooked rice.

Cooking Time: 1 hour 15 minutes

Slow cooker red beans and rice with ham hocks

This classic Southern dish is a hearty and comforting meal that’s perfect for a chilly evening. With the rich flavor of ham hocks, the creamy texture of red beans, and the simplicity of cooking in a slow cooker, this recipe is sure to become a favorite.

Ingredients:

– 1 lb dried red kidney beans, soaked overnight and drained
– 2 tbsp vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 ham hocks
– 1 tsp ground cumin
– 1 tsp paprika
– Salt and pepper to taste
– 4 cups cooked white rice
– 4 cups chicken broth

Instructions:

1. Brown the chopped onion and minced garlic in a skillet with vegetable oil until softened.
2. Add the soaked and drained red beans, ham hocks, cumin, paprika, salt, and pepper to the slow cooker.
3. Pour in the chicken broth and add the cooked rice on top of the bean mixture.
4. Cook on low for 8-10 hours or high for 4-6 hours.
5. Serve hot, garnished with chopped fresh parsley if desired.

Cooking Time: 8-10 hours (low) or 4-6 hours (high)

Spicy red beans and rice with jalapeños

Add a kick to your classic red beans and rice dish with the bold flavor of jalapeños.

Ingredients:

– 1 pound dried red kidney beans, soaked overnight and drained
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 jalapeño pepper, chopped
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and black pepper, to taste
– 4 cups cooked white rice
– 2 tablespoons olive oil

Instructions:

1. In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Add the onion and cook until translucent, about 5 minutes.
3. Add the garlic and jalapeño; cook for an additional minute.
4. Add the soaked red beans, cumin, smoked paprika, salt, and black pepper.
5. Pour in enough water to cover the beans by at least 2 inches.
6. Bring to a boil, then reduce heat to low and simmer for 1 hour, or until the beans are tender.
7. Serve over cooked white rice.

Cooking Time: 1 hour 15 minutes

Red beans and rice with coconut milk and thyme

This hearty dish is a twist on the classic Southern favorite, red beans and rice. The addition of coconut milk adds richness and depth to the flavors, while thyme provides a subtle hint of herbaceousness.

Ingredients:

– 1 pound dried red kidney beans, soaked overnight and drained
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 cup uncooked white rice
– 4 cups water
– 1 can (14.5 oz) diced tomatoes
– 1/2 cup coconut milk
– 2 tablespoons olive oil
– 1 teaspoon dried thyme
– Salt and pepper to taste

Instructions:

1. In a large pot, heat the olive oil over medium-high heat. Add the chopped onion and cook until translucent, about 5 minutes.
2. Add the minced garlic and cook for an additional minute.
3. Add the soaked and drained red beans, diced tomatoes, coconut milk, thyme, salt, and pepper to the pot.
4. Stir well to combine, then bring the mixture to a boil.
5. Reduce heat to low and simmer, covered, for 1 hour or until the beans are tender.
6. Cook the white rice according to package instructions using 4 cups of water.
7. Serve the red beans over the cooked rice.

Cooking Time: 1 hour

One-pot red beans and rice with bacon

A hearty, comforting one-pot dish that’s perfect for a weeknight dinner. This recipe combines the flavors of red beans, crispy bacon, and fluffy rice in a simple, hands-off cooking process.

Ingredients:
– 1 lb dried red kidney beans, soaked overnight and drained
– 1 lb boneless pork shoulder or ham hock, cut into large pieces
– 6 slices of thick-cut bacon, diced
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 2 cups of uncooked white rice
– 4 cups of chicken broth
– Salt and pepper to taste
– Optional: 1 tsp ground cumin

Instructions:

1. Heat the pot over medium-high heat. Add the diced bacon and cook until crispy, about 5 minutes.
2. Remove the bacon from the pot with a slotted spoon and set aside.
3. Add the chopped onion and minced garlic to the pot; cook until softened, about 3-4 minutes.
4. Add the soaked red beans, pork shoulder or ham hock, and uncooked rice to the pot. Stir to combine.
5. Pour in the chicken broth and add salt and pepper to taste. Bring to a boil, then reduce heat to low and simmer for 1 hour, or until the beans are tender and the liquid has been absorbed.
6. Serve hot, garnished with crispy bacon and chopped fresh cilantro if desired.

Cooking Time: 1 hour

Mexican-inspired red beans and rice with chorizo

Elevate your weeknight meal with this bold and flavorful dish, combining the comfort of red beans and rice with the spicy kick of chorizo.

Ingredients:

– 1 pound dried red kidney beans, soaked overnight and drained
– 1 pound Spanish-style chorizo, sliced
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 2 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 1 cup cooked white rice
– Fresh cilantro leaves, chopped (optional)

Instructions:

1. In a large pot, cook the chorizo over medium-high heat, breaking it up with a spoon as it cooks, until browned and crispy.
2. Add the onion, garlic, and red bell pepper to the pot; cook until the vegetables are tender.
3. Add the soaked and drained red beans, chicken broth, diced tomatoes, cumin, smoked paprika, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 1 hour or until the beans are tender.
4. Serve the red bean mixture over cooked white rice, garnished with chopped cilantro leaves if desired.

Cooking Time: 1 hour 15 minutes

Red beans and rice with smoked turkey legs

A classic Louisiana-inspired dish that combines the rich flavors of smoked turkey legs with creamy red beans and fluffy rice.

Ingredients:

– 2 cups uncooked white rice
– 4 cups water
– 1 can (14.5 oz) diced tomatoes
– 1 cup cooked smoked turkey legs, shredded
– 1 small onion, chopped
– 3 cloves garlic, minced
– 1 cup red kidney beans, drained and rinsed
– 2 tbsp vegetable oil
– 1 tsp dried thyme
– Salt and pepper to taste

Instructions:

1. Cook rice according to package instructions.
2. In a large pot or Dutch oven, heat oil over medium-high. Add onion and garlic; cook until softened (3-4 minutes).
3. Add diced tomatoes, turkey legs, red beans, thyme, salt, and pepper. Stir well.
4. Bring mixture to a simmer and let cook for 20-25 minutes, stirring occasionally.
5. Serve over cooked rice.

Cooking Time: 40-45 minutes

Vegan red beans and rice with liquid smoke

This classic Creole dish gets a rich and smoky twist with the addition of liquid smoke, perfect for a comforting and flavorful meal.

Ingredients:

– 1 cup uncooked long-grain rice
– 1 tablespoon olive oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 cup red kidney beans, cooked and drained
– 2 cups vegetable broth
– 1 teaspoon dried thyme
– 1/2 teaspoon paprika
– 1/4 teaspoon cayenne pepper
– Salt and pepper, to taste
– 2 tablespoons liquid smoke

Instructions:

1. Cook the rice according to package instructions.
2. Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
3. Stir in the cooked red beans, vegetable broth, thyme, paprika, cayenne pepper, salt, and pepper.
4. Bring the mixture to a simmer and let cook for 20-25 minutes, or until the liquid has thickened slightly.
5. Stir in the liquid smoke and cook for an additional 2-3 minutes.
6. Serve the red beans over the cooked rice.

Cooking Time: 30-35 minutes

Red beans and rice with Cajun seasoning and shrimp

This classic Southern dish gets a boost of flavor from the addition of succulent shrimp, all tied together with the warm spices of Cajun seasoning. A hearty and comforting meal that’s perfect for any occasion.

Ingredients:

– 1 cup dried red kidney beans, soaked overnight and drained
– 1 pound smoked sausage, sliced
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon Cajun seasoning
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 4 cups cooked white rice
– 1 pound large shrimp, peeled and deveined

Instructions:

1. Cook the red beans according to package instructions.
2. In a large skillet, heat the olive oil over medium-high. Add the sausage and cook until browned, about 5 minutes.
3. Add the onion and garlic; cook until the onion is translucent.
4. Stir in the Cajun seasoning and paprika. Cook for 1 minute.
5. Add the cooked red beans to the skillet and stir to combine. Season with salt and pepper to taste.
6. Serve the bean mixture over the white rice. Top with shrimp and serve immediately.

Cooking Time: 30-40 minutes

Southern-style red beans and rice with pickled pork

This classic Southern dish is a staple of comfort food, where the richness of red beans and rice is elevated by the tangy, savory flavor of pickled pork.

Ingredients:

– 1 cup dried red kidney beans, soaked overnight
– 1 lb smoked pork shoulder or neckbone, cut into 2-inch pieces
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and pepper, to taste
– 4 cups water
– 2 cups cooked white rice
– Pickle brine (homemade or store-bought)

Instructions:

1. Preheat oven to 275°F.
2. Cook red beans in a large pot with 4 cups of water until tender, about 45 minutes. Drain and set aside.
3. In a skillet, heat oil over medium-high. Add onion and garlic; cook until softened, about 5 minutes. Add pork and cook until browned, about 10 minutes.
4. Add cumin, paprika, salt, and pepper to the skillet. Stir to combine.
5. Combine cooked red beans with pickle brine in a separate pot. Simmer over low heat for at least 30 minutes.
6. Serve red beans over cooked rice, topped with pickled pork.

Cooking Time: Approximately 2 hours (including soaking time)

Red beans and rice with garlic butter and parsley

A classic Southern dish, this hearty red beans and rice recipe is elevated by the rich flavors of garlic butter and fresh parsley.

Ingredients:

– 1 pound dried red kidney beans, soaked overnight and drained
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 4 cups chicken broth
– 2 tablespoons vegetable oil
– 2 tablespoons butter
– 2 cloves garlic, minced (for garlic butter)
– 1/4 cup chopped fresh parsley
– 1 cup cooked white rice

Instructions:

1. In a large pot, sauté onion and garlic in oil until softened.
2. Add cumin, paprika, salt, and pepper; cook for 1 minute.
3. Add soaked red beans, chicken broth, and water to cover; bring to boil, then reduce heat and simmer for 1 hour or until beans are tender.
4. Melt butter with minced garlic in a small saucepan over medium heat.
5. Serve cooked red beans over rice, spooning garlic butter on top and garnishing with parsley.

Cooking Time: 1 hour 15 minutes

Jamaican-style red beans and rice with allspice

This classic Caribbean dish is a staple in Jamaican cuisine, made with tender red beans, flavorful allspice, and creamy coconut milk. This recipe serves 4-6 people.

Ingredients:
– 1 pound dried red kidney beans, soaked overnight and drained
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 teaspoons ground allspice
– 1 teaspoon cumin
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 can (14.5 oz) diced tomatoes
– 1 cup coconut milk
– 1 cup cooked white rice

Instructions:

1. In a large pot, heat the oil over medium heat.
2. Add the onion and garlic; cook until softened, about 3-4 minutes.
3. Add the allspice, cumin, salt, and pepper. Cook for 1 minute.
4. Add the soaked and drained red beans, diced tomatoes, and coconut milk.
5. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the beans are tender.
6. Serve over cooked white rice.

Cooking Time: 45-50 minutes

Red beans and rice with spicy tomato sauce

A classic Louisiana dish gets a flavorful boost from spicy tomato sauce, perfect for a quick weeknight dinner.

Ingredients:

– 1 cup dried red kidney beans, soaked overnight and drained
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika (optional)
– 1 can (14.5 oz) diced tomatoes
– 1/4 cup tomato paste
– 1 jalapeño pepper, seeded and chopped
– Salt and pepper to taste
– Cooked white or brown rice, for serving

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic, cumin, and smoked paprika (if using) and cook for an additional minute.
3. Add the soaked red beans, diced tomatoes, tomato paste, and chopped jalapeño. Season with salt and pepper to taste.
4. Bring the mixture to a boil, then reduce heat to low and simmer for 30 minutes, or until the beans are tender.
5. Serve over cooked rice.

Cooking Time: 35-40 minutes

Red beans and rice with collard greens and vinegar

This classic Louisiana dish is a staple of comfort food, packed with protein-rich red beans, fluffy rice, and nutritious collard greens. A splash of vinegar adds a tangy twist to this flavorful one-pot meal.

Ingredients:

– 1 cup dried red kidney beans, soaked overnight and drained
– 1 tablespoon vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika (optional)
– 4 cups chicken broth
– 1 cup cooked white rice
– 2 cups collard greens, chopped
– 2 tablespoons apple cider vinegar
– Salt and pepper to taste
– Scallions, chopped (for garnish)

Instructions:

1. In a large pot, heat oil over medium-high heat. Add onion and garlic; cook until softened.
2. Add cumin, paprika (if using), and red beans. Cook for 5 minutes, stirring occasionally.
3. Pour in chicken broth and bring to a boil. Reduce heat to low and simmer for 1 hour or until beans are tender.
4. Stir in cooked rice and collard greens. Cook for an additional 10-15 minutes or until greens are wilted.
5. Add vinegar and season with salt and pepper to taste.
6. Serve hot, garnished with chopped scallions.

Cooking Time: 1 hour 20 minutes

Red beans and rice with cornbread crumbles

A comforting Southern staple gets a crunchy twist with crispy cornbread crumbles on top! This flavorful dish is perfect for a cozy night in.

Ingredients:

– 1 pound dried red kidney beans, soaked overnight and drained
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup long-grain rice
– 2 cups vegetable broth
– 1 teaspoon paprika
– Salt and pepper, to taste
– 2 tablespoons olive oil
– 1 cup cornbread crumbles (homemade or store-bought)
– Scallions, chopped (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large pot, combine soaked red beans, onion, garlic, rice, vegetable broth, paprika, salt, and pepper.
3. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until beans are tender.
4. Stir in olive oil.
5. Transfer the bean mixture to a baking dish.
6. Sprinkle cornbread crumbles on top.
7. Bake for an additional 10-15 minutes or until cornbread is crispy and golden brown.
8. Garnish with chopped scallions, if desired.

Cooking Time: 45-60 minutes

Red beans and rice with caramelized onions

Classic Red Beans and Rice with Caramelized Onions Recipe

This hearty dish is a staple of Louisiana cuisine, made even richer by the sweet and savory flavors of caramelized onions. Serve it over fluffy white rice for a comforting meal that’s sure to please.

Ingredients:

– 1 pound dried red kidney beans, soaked overnight and drained
– 1 large onion, chopped
– 2 tablespoons olive oil
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and pepper, to taste
– 4 cups chicken broth
– 2 cups cooked white rice

Instructions:

1. In a large pot, heat the olive oil over medium-high heat. Add the chopped onion and cook until caramelized, stirring occasionally (about 20-25 minutes).
2. Add the soaked red beans, cumin, paprika, salt, and pepper to the pot. Stir to combine.
3. Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low and simmer for 1 hour, or until the beans are tender.
4. Serve the red bean mixture over cooked white rice.

Cooking Time: 1 hour 25 minutes

Red beans and rice with smoked paprika and bay leaves

This hearty dish is a twist on the classic Cajun staple, adding a depth of smokiness from smoked paprika and the subtle warmth of bay leaves. Serve over fluffy white rice for a comforting meal.

Ingredients:

– 1 pound dried red kidney beans, soaked overnight and drained
– 1 tablespoon vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cumin
– 1/4 teaspoon ground cayenne pepper
– Salt and black pepper to taste
– 2 bay leaves
– 4 cups vegetable broth

Instructions:

1. In a large pot, heat the oil over medium-high. Add the onion and cook until translucent, about 5 minutes.
2. Add the garlic, smoked paprika, cumin, and cayenne pepper. Cook for an additional minute.
3. Add the soaked red beans, vegetable broth, salt, and black pepper. Bring to a boil, then reduce heat to low and simmer for 1 hour.
4. Remove the bay leaves and serve the beans over white rice.

Cooking Time: 1 hour

Red beans and rice with okra and tomatoes

This classic Louisiana dish is a staple of soulful comfort food, perfect for a chilly evening or a special occasion. With the addition of okra and tomatoes, this recipe takes on a fresh twist while still maintaining its hearty and flavorful essence.

Ingredients:

– 1 pound dried red kidney beans, soaked overnight and drained
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 medium tomatoes, diced
– 1 cup okra, sliced
– 1 teaspoon dried thyme
– 1/2 teaspoon cayenne pepper
– Salt and black pepper, to taste
– 4 cups long-grain rice
– 2 tablespoons vegetable oil

Instructions:

1. In a large pot, sauté the onion and garlic in oil until softened.
2. Add the red beans, thyme, cayenne pepper, salt, and black pepper. Stir well to combine.
3. Add 4 cups of water and bring to a boil. Reduce heat and simmer for 1 hour or until beans are tender.
4. In a separate pan, sauté the okra and tomatoes in oil until tender.
5. Combine the cooked red beans and rice mixture. Serve hot with a side of crusty bread.

Cooking Time: 2 hours

Summary

Get ready to spice up your mealtime with these 20 delicious red beans and rice recipes! From classic Cajun-style dishes to vegetarian and vegan options, there’s something for everyone. Recipes range from slow cooker favorites to one-pot wonders, and feature a variety of protein sources, including sausage, ham hocks, chorizo, and even shrimp. With flavor combinations like coconut milk and thyme, garlic butter and parsley, and smoked paprika and bay leaves, you’re sure to find a new favorite dish among these spicy and satisfying recipes.