Red Beans & Rice Recipe

rice beans


  • 1 lb red beans
  • 1 medium onion
  • 4 garlic cloves, chopped
  • 1-1 1/2 fresh bell pepper, chopped ½ dice (I like tri-colored)
  • Adobo (Hispanic seasoning), to taste or a few shakes
  • Recaito (Green) or sofrito (red) – Find in Hispanic (Goya brand) section
  • ½ cup – 1 cup Casa Visco Marinara
  • 1-2 TBS cumin
  • 2-4 TBS cilantro, fresh
  • 12 oz beer
  • Salt and pepper to taste
  • Sriracha sauce to taste


Soak beans overnight, drain, add fresh water and cook till soft. Drain again.Sauté the onions and garlic in olive oil until they are a little soft. Remove from heat and add remaining ingredients, except for the rice. I add beer (you can use chicken or vegetable broth).

Serve over yellow or white or brown rice and… enjoy!

Some Thoughts:
You can use canned beans, drain and rinse well. With dried beans, you always rinse and sort and then you can soak overnight and cook as described above. You can also do a quick cook, boiling for 15 minutes, soaking for a hour, then cooking till soft. I use my pressure cooker, cooing for about 20-25under pressure with lots of water and then testing for readiness once the steam is released.