Sack Lunch: Mark Bittman's Red Beans and Rice Recipe

Serves: 4 Save

Ingredients (13)

  • 2 cups kidney, pinto, or other beans, washed and picked over
  • 2 tablespoons olive oil
  • 2 large onions, chopped
  • 2 bell peppers, stemmed, seeded, and chopped
  • 2 celery stalks, chopped
  • 1 tablespoon minced garlic
  • 1 tablespoon chili powder (or 4 or 5 sprigs thyme or 1 teaspoon dried thyme, 2 bay leaves, and 1/4 teaspoon ground allspice; I use chili powder)
  • 2 cups chopped tomatoes (canned are fine; don’t bother to drain)
  • Salt and freshly ground black pepper
  • 1 1/2 cups long-grain white rice
  • 3 cups canned coconut milk, warmed
  • Chopped parsley or cilantro for garnish
  • Tabasco to taste

Directions

Learn how to make this recipe at Serious Eats