July 24, 2017

Red Beans and Rice

This simple dish is cost efficient and a great way to add vegetables and nutrients to any meal that you need to prepare for a large group. 


This healthy and nutritious recipe has been tested and the ingredients scaled up so that you can easily prepare enough for 50 people.

Yield: 50 servings (6 oz red beans + 4 oz rice)


  • 4 oz vegetable oil
  • 2 lb celery, chopped
  • 2 lb onions, chopped
  • 1 lb 6 oz green bell peppers, chopped
  • 1 oz garlic, fine chopped
  • 7 lbs, dried red beans, rehydrated (or 14 lbs canned red beans)
  • 1 qt water
  • 2 tsp smoked paprika
  • 1 tsp salt
  • 1/4 cup black pepper
  • 1/4 cup chili powder
  • 1/4 cup dried thyme leaves
  • 1/4 cup dried oregano leaves
  • 10 leaves dried bay
  • 3 lb 8 oz rice


  1. In a large pot, add vegetable oil, celery, onions, green bell peppers and garlic. Saute until softened.
  2. Add beans, 1 qt water, smoked paprika, salt, black pepper, chili powder, thyme leaves, oregano leaves and bay leaves to the vegetables. Bring to a boil and then reduce heat.
  3. Cover and simmer for approximately 1 hour, until mixture is thickened slightly. Stir often.
  4. Cook rice according to directions.
  5. Serve rice and bean mixture together.

red beans & rice

This recipe was adapted from the Whole Grains Council New School Cuisine Cookbook and has been tested by a team from FoodReach.


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