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

Ingredient Facts and Health Benefits

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!


Learn how to make this recipe at Serious Eats