Red Beans & Brown Rice

This is a perfect dish to serve with cornbread.  The smoked paprika gives a wonderful flavor to the dish.


1 16 oz. pkg. red beans
1 cup shredded carrots
1 diced Vidalia onion
½ red pepper, diced
½ green pepper, diced
2 T. Smoked Paprika
1 t. dried oregano
1 large handful chopped fresh parsley
2 t. salt
2 cloves garlic, minced
1 cup water
3 T. honey
1 bunch chopped scallions
1/8 t. crushed red pepper flakes
3 cups dried brown rice


Soak beans either over night or do a quick soak method and add 1 t. of baking soda to water.  Rinse prepared beans.

Prepare brown rice as directed.

While rice is cooking, in either large soup pot or Dutch over add 1/3 cup of water and onion and cook for approximately 3 – 4 minutes.  Add peppers, carrots cook an additional 3 minutes.  Next add beans, paprika, oregano, parsley, salt, garlic, water, honey and red pepper flakes. Cook on low for 1 hour. 

Serve beans over brown rice.