25 Delicious Red Beans and Rice Recipes Spicy

Just when you thought red beans and rice couldn’t get any better, we’ve spiced things up with 25 mouthwatering variations that’ll have your taste buds dancing! Whether you’re craving a quick weeknight dinner or a hearty comfort meal, our roundup has something for every home cook in North America. Get ready to explore these deliciously spicy twists on a classic dish that promise to keep you coming back for more!

Classic Louisiana Red Beans and Rice

Lazy afternoons call for meals that simmer with history and heart, much like this Classic Louisiana Red Beans and Rice. It’s a dish that whispers stories of tradition, blending simple ingredients into something deeply comforting and endlessly flavorful.

Ingredients

• For the beans:
  • 1 pound dried red kidney beans, soaked overnight
  • 8 cups water
  • 1 smoked ham hock
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 2 bay leaves
  • 1 teaspoon dried thyme
• For serving:
  • 4 cups cooked white rice
  • 1/4 cup chopped green onions

Instructions

1. Drain the soaked kidney beans and rinse under cold water.
2. In a large pot, combine the beans, water, and ham hock. Bring to a boil over high heat, then reduce to a simmer.
3. Add the onion, bell pepper, celery, garlic, salt, black pepper, cayenne pepper, bay leaves, and thyme to the pot. Stir well to combine.
4. Simmer uncovered for 2 to 2.5 hours, stirring occasionally, until the beans are tender and the liquid has thickened. Tip: If the beans are too thick, add a little more water.
5. Remove the ham hock from the pot. Let it cool slightly, then shred the meat and return it to the pot. Discard the bone and any excess fat.
6. Continue to simmer for another 30 minutes to allow the flavors to meld. Tip: For a creamier texture, mash some of the beans against the side of the pot.
7. Remove the bay leaves before serving. Tip: Taste and adjust seasoning if necessary, but remember the ham hock adds saltiness.
8. Serve the red beans over cooked white rice, garnished with chopped green onions.

Mellow and hearty, this dish offers a creamy texture with a smoky depth from the ham hock. The spices weave through each bite, inviting you to savor it slowly, perhaps with a side of crusty bread to soak up the rich sauce.

Spicy Cajun Red Beans and Rice

Venturing into the heart of Southern cuisine, this dish brings warmth and complexity to your table, blending robust spices with the comforting simplicity of rice and beans. It’s a humble yet vibrant meal that tells a story of tradition and flavor.

Ingredients

• For the beans:
  • 1 lb dried red kidney beans, soaked overnight
  • 6 cups water
  • 1 tbsp olive oil
• For the seasoning:
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 3 celery stalks, diced
  • 4 garlic cloves, minced
  • 2 tbsp Cajun seasoning
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1 bay leaf
• For serving:
  • 4 cups cooked white rice
  • 1/4 cup chopped green onions

Instructions

1. Drain the soaked kidney beans and rinse under cold water.
2. In a large pot, heat 1 tbsp olive oil over medium heat. Add the onion, bell pepper, and celery, cooking until softened, about 5 minutes.
3. Add the minced garlic, Cajun seasoning, smoked paprika, cayenne pepper, and bay leaf to the pot. Stir for 1 minute until fragrant.
4. Add the drained beans and 6 cups of water to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours, stirring occasionally.
5. After 1.5 hours, remove the lid and continue to simmer for another 30 minutes, or until the beans are tender and the liquid has thickened to your liking. Tip: For creamier beans, mash a small portion against the side of the pot.
6. Remove the bay leaf and adjust the seasoning if necessary.
7. Serve the spicy Cajun red beans over cooked white rice, garnished with chopped green onions.

Best enjoyed when the beans are creamy and the rice is fluffy, this dish offers a hearty texture with layers of spicy, smoky flavors. For an extra touch, serve with a side of cornbread to soak up the rich sauce.

Vegetarian Red Beans and Rice

Zenfully, the aroma of simmering spices and hearty beans fills the kitchen, a comforting reminder of the simple pleasures in life. This Vegetarian Red Beans and Rice dish is a humble yet deeply satisfying meal, perfect for those evenings when you crave something warm and nourishing.

Ingredients

• For the beans:
  • 1 cup dried red kidney beans, soaked overnight
  • 4 cups water
  • 1 bay leaf
• For the rice:
  • 1 cup long-grain white rice
  • 2 cups water
  • 1/2 tsp salt
• For the seasoning:
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 tsp smoked paprika
  • 1/2 tsp dried thyme
  • 1/4 tsp cayenne pepper
  • Salt to taste

Instructions

1. Drain the soaked kidney beans and rinse under cold water.
2. In a large pot, combine the beans, 4 cups of water, and the bay leaf. Bring to a boil over high heat, then reduce to a simmer. Cover and cook for 1 hour, or until the beans are tender.
3. While the beans are cooking, rinse the rice under cold water until the water runs clear. In a separate pot, bring 2 cups of water to a boil, add the rice and salt, then reduce to a low simmer. Cover and cook for 18 minutes, then remove from heat and let sit, covered, for 5 minutes.
4. In a large skillet, heat the olive oil over medium heat. Add the onion, bell pepper, and celery, cooking until softened, about 5 minutes. Stir in the garlic, smoked paprika, thyme, and cayenne pepper, cooking for another minute until fragrant.
5. Once the beans are tender, remove the bay leaf and add the vegetable mixture to the pot. Simmer together for 10 minutes to allow the flavors to meld. Season with salt to taste.
6. Fluff the rice with a fork and serve the beans over the rice.

The beans should be creamy and the rice fluffy, creating a perfect balance of textures. The smoky paprika and cayenne add a gentle warmth that builds with each bite, making this dish a comforting yet vibrant meal. Try garnishing with fresh parsley or a squeeze of lime for an extra layer of flavor.

Slow Cooker Red Beans and Rice

Many evenings, I find myself yearning for the comforting embrace of a dish that feels like home, a meal that simmers patiently as the day unfolds. Slow cooker red beans and rice is just that—a humble, hearty dish that carries the warmth of Southern tradition in every bite.

Ingredients

• For the beans:
  • 1 pound dried red kidney beans, rinsed and sorted
  • 6 cups water
• For the seasoning:
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 3 celery stalks, diced
  • 4 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1 bay leaf
• For serving:
  • 4 cups cooked white rice
  • 1/2 cup chopped green onions

Instructions

1. In a slow cooker, combine the rinsed kidney beans and water. Cover and cook on high for 4 hours, or until the beans are tender but not mushy.
2. While the beans cook, heat olive oil in a skillet over medium heat. Add the onion, bell pepper, celery, and garlic, sautéing until soft, about 5 minutes.
3. Transfer the sautéed vegetables to the slow cooker. Add salt, black pepper, thyme, smoked paprika, and the bay leaf. Stir to combine.
4. Cover and continue to cook on low for another 2 hours, allowing the flavors to meld together beautifully.
5. Once done, remove the bay leaf. Serve the red beans over cooked white rice, garnished with chopped green onions.

As you take your first bite, notice how the creamy beans contrast with the fluffy rice, a harmony of textures and flavors. This dish shines when served with a side of crusty bread to soak up every last bit of the richly seasoned broth.

Creole Red Beans and Rice

Dusk settles softly outside, and here in the kitchen, the comforting aroma of Creole Red Beans and Rice begins to fill the air, a dish steeped in tradition and warmth, perfect for reflecting on the day’s gentle close.

Ingredients

• For the beans: 1 pound dried red kidney beans, 6 cups water, 1 smoked ham hock
• For the seasoning: 1 large onion (diced), 1 green bell pepper (diced), 2 celery stalks (diced), 3 garlic cloves (minced), 2 bay leaves, 1 teaspoon dried thyme, 1 teaspoon smoked paprika, 1/2 teaspoon cayenne pepper, 1/2 teaspoon black pepper, 1 teaspoon salt
• For serving: 4 cups cooked white rice, 1/4 cup chopped green onions

Instructions

1. Rinse the dried red kidney beans under cold water and pick out any debris.
2. In a large pot, combine the beans, water, and smoked ham hock. Bring to a boil over high heat, then reduce to a simmer, covering partially. Cook for 1.5 hours, stirring occasionally.
3. While the beans cook, heat a tablespoon of oil in a skillet over medium heat. Add the onion, bell pepper, and celery, cooking until softened, about 5 minutes. Stir in the garlic and cook for another minute.
4. Add the cooked vegetables to the pot with the beans, along with the bay leaves, thyme, smoked paprika, cayenne pepper, black pepper, and salt. Simmer uncovered for another 30 minutes, or until the beans are tender and the liquid has thickened slightly.
5. Remove the ham hock from the pot. Once cool enough to handle, shred the meat and return it to the pot, discarding the bone.
6. Serve the red beans over cooked white rice, garnished with chopped green onions.

Creole Red Beans and Rice offers a hearty texture with a creamy bean mixture contrasting the fluffy rice, while the spices lend a deep, smoky flavor with just the right kick. For a twist, top with a fried egg or serve alongside cornbread to soak up every last bit of flavor.

Jamaican Style Red Beans and Rice

Today, as the morning light filters through the kitchen window, I find myself drawn to the comforting rhythms of making Jamaican Style Red Beans and Rice. This dish, with its deep flavors and hearty presence, feels like a warm embrace on a quiet day.

Ingredients

• For the beans:
  • 1 cup dried red kidney beans
  • 4 cups water
  • 1 tsp salt
• For the rice:
  • 2 cups long-grain white rice
  • 3 cups water
  • 1 tbsp coconut oil
• For the seasoning:
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp thyme
  • 1 tsp allspice
  • 1 scotch bonnet pepper, whole

Instructions

1. Rinse the dried red kidney beans under cold water, then soak them in 4 cups of water overnight. This step ensures they cook evenly and become tender.
2. Drain the soaked beans, place them in a large pot with fresh water, and bring to a boil. Reduce heat to a simmer, cover, and cook for 1 hour or until the beans are soft. Stir occasionally to prevent sticking.
3. While the beans are cooking, heat coconut oil in a separate pan over medium heat. Add the chopped onion and minced garlic, sautéing until they become translucent and fragrant, about 5 minutes.
4. Add the thyme, allspice, and whole scotch bonnet pepper to the pan, stirring to combine with the onions and garlic. Cook for another 2 minutes to release the spices’ aromas.
5. Once the beans are tender, add the seasoned onion mixture to the pot, along with the rice and 3 cups of water. Stir well to combine all ingredients.
6. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 minutes, or until the rice is cooked and has absorbed all the liquid. Avoid stirring to prevent the rice from becoming mushy.
7. Remove the scotch bonnet pepper before serving. For an extra layer of flavor, let the dish sit covered for 10 minutes after cooking to allow the flavors to meld together.

Best enjoyed when the rice is fluffy and the beans are perfectly tender, this dish carries the vibrant essence of Jamaican cuisine. Serve it alongside grilled plantains or a fresh avocado salad for a complete meal that sings with color and life.

Red Beans and Rice with Andouille Sausage

Beneath the quiet hum of the morning, the thought of a comforting bowl of Red Beans and Rice with Andouille Sausage feels like a warm embrace. It’s a dish that carries the soul of Southern cooking, slow and deliberate, inviting you to savor each bite as if time itself has paused.

Ingredients

• For the beans:
  • 1 pound dried red kidney beans, soaked overnight
  • 6 cups water
  • 1 teaspoon salt
• For the sausage and vegetables:
  • 1 tablespoon olive oil
  • 1 pound Andouille sausage, sliced into 1/2-inch rounds
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 3 celery stalks, diced
  • 3 garlic cloves, minced
• For the rice:
  • 2 cups long-grain white rice
  • 4 cups water
  • 1/2 teaspoon salt

Instructions

1. Drain the soaked kidney beans and transfer them to a large pot. Add 6 cups of water and 1 teaspoon of salt. Bring to a boil over high heat, then reduce to a simmer. Cover and cook for 1.5 hours, or until the beans are tender. Stir occasionally to prevent sticking.
2. While the beans cook, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the Andouille sausage slices and cook until browned, about 5 minutes per side. Remove the sausage and set aside.
3. In the same skillet, add the diced onion, green bell pepper, and celery. Cook over medium heat until softened, about 5 minutes. Add the minced garlic and cook for 1 more minute.
4. Once the beans are tender, add the cooked sausage and vegetable mixture to the pot. Stir to combine and simmer for another 30 minutes to meld the flavors.
5. In a separate pot, bring 4 cups of water to a boil. Add the rice and 1/2 teaspoon of salt. Reduce heat to low, cover, and cook for 20 minutes, or until the water is absorbed and the rice is fluffy.
6. Serve the red beans and sausage over the cooked rice. For an extra touch of flavor, garnish with chopped green onions or a dash of hot sauce.

Finally, the dish presents itself with a creamy texture from the beans, perfectly contrasted by the smoky spice of the Andouille sausage. It’s a meal that invites you to linger at the table, perhaps with a piece of crusty bread to soak up every last bit of flavor.

Healthy Red Beans and Rice

Dusk settles softly outside, and here in the kitchen, the comforting aroma of Healthy Red Beans and Rice begins to fill the air, a dish that whispers of home and heartiness with every simmering bubble.

Ingredients

• For the beans:
  • 1 cup dried red beans, rinsed
  • 4 cups water
  • 1 bay leaf
• For the rice:
  • 1 cup long-grain white rice
  • 2 cups water
  • 1/2 tsp salt
• For the seasoning:
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 1 green bell pepper, diced
  • 2 cloves garlic, minced
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • Salt to taste

Instructions

1. In a large pot, combine the dried red beans, 4 cups of water, and the bay leaf. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 1.5 hours or until the beans are tender. Tip: Soaking the beans overnight can reduce cooking time by half.
2. While the beans are cooking, prepare the rice. In a medium saucepan, combine the rice, 2 cups of water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let stand, covered, for 5 minutes.
3. In a skillet, heat the olive oil over medium heat. Add the onion and green bell pepper, sautéing until soft, about 5 minutes. Stir in the garlic, smoked paprika, and cayenne pepper, cooking for another minute until fragrant.
4. Once the beans are tender, remove the bay leaf and stir in the sautéed vegetable mixture. Simmer together for 10 minutes to allow the flavors to meld. Season with salt to taste.
5. Fluff the rice with a fork and serve the red beans over the rice. Tip: For an extra layer of flavor, garnish with fresh parsley or green onions. Tip: Leftovers taste even better the next day as the flavors continue to develop.

Velvety beans nestled atop fluffy rice offer a comforting texture, while the smoky paprika and cayenne whisper of warmth and spice. Consider serving with a side of cornbread for a truly soul-satisfying meal.

Red Beans and Rice with Smoked Turkey

Now, as the morning light filters through the kitchen window, there’s something comforting about the thought of Red Beans and Rice with Smoked Turkey. It’s a dish that carries the warmth of shared meals and the quiet joy of cooking something deeply nourishing.

Ingredients

• For the beans:
  • 1 pound dried red beans, rinsed and sorted
  • 8 cups water
  • 1 smoked turkey leg
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • Salt to taste
• For the rice:
  • 2 cups long-grain white rice
  • 4 cups water
  • 1 tablespoon olive oil
  • Salt to taste

Instructions

1. In a large pot, combine the red beans, water, and smoked turkey leg. Bring to a boil over high heat, then reduce to a simmer. Cover and cook for 1 hour, stirring occasionally.
2. Add the onion, bell pepper, celery, garlic, bay leaves, thyme, smoked paprika, and cayenne pepper to the pot. Stir well. Cover and simmer for another hour, or until the beans are tender. Remove the turkey leg, shred the meat, and return it to the pot. Season with salt to taste.
3. While the beans are cooking, prepare the rice. In a medium pot, heat the olive oil over medium heat. Add the rice and stir to coat. Add water and salt, bring to a boil, then reduce to a low simmer. Cover and cook for 20 minutes, or until the water is absorbed and the rice is tender.
4. Serve the red beans over the rice, garnished with fresh parsley if desired.

Delightfully, the beans are creamy and rich, with the smoky turkey adding depth to every bite. The rice, fluffy and separate, provides the perfect canvas for the hearty beans. Consider serving with a side of cornbread to soak up the flavorful broth.

Quick and Easy Red Beans and Rice

Evenings like these call for something comforting, something that whispers of home and heart with every bite. Quick and Easy Red Beans and Rice is that dish, a humble yet vibrant melody of flavors that comes together with little fuss but delivers deep satisfaction.

Ingredients

• For the beans: 1 cup dried red beans, 4 cups water, 1 tsp salt
• For the rice: 1 cup long-grain white rice, 2 cups water, 1/2 tsp salt
• For the seasoning: 1 tbsp olive oil, 1 small onion diced, 2 cloves garlic minced, 1 green bell pepper diced, 1 tsp smoked paprika, 1/2 tsp dried thyme, 1/4 tsp cayenne pepper, 1 bay leaf

Instructions

1. Rinse the dried red beans under cold water, then soak them in 4 cups of water overnight for at least 8 hours. Tip: Soaking reduces cooking time and makes the beans easier to digest.
2. Drain the soaked beans, return them to the pot, and cover with fresh water. Bring to a boil over high heat, then reduce to a simmer and cook for 45 minutes or until tender. Add 1 tsp salt in the last 10 minutes of cooking.
3. While the beans cook, prepare the rice. Rinse the rice under cold water until the water runs clear. Combine the rice, 2 cups water, and 1/2 tsp salt in a pot. Bring to a boil, then cover and reduce heat to low. Cook for 18 minutes, then remove from heat and let sit, covered, for 5 minutes.
4. In a large skillet, heat 1 tbsp olive oil over medium heat. Add the diced onion, minced garlic, and diced green bell pepper. Cook for 5 minutes or until the vegetables are soft.
5. Add the cooked beans to the skillet along with smoked paprika, dried thyme, cayenne pepper, and the bay leaf. Stir well and simmer for 10 minutes to allow the flavors to meld. Tip: Removing the bay leaf before serving is a small but important step.
6. Fluff the cooked rice with a fork and serve it topped with the seasoned beans. Tip: For an extra touch of freshness, garnish with chopped green onions or parsley.

You’ll find the beans creamy and richly spiced, a perfect contrast to the fluffy, slightly sticky rice. Try serving this dish with a side of cornbread or a simple green salad for a complete meal that feels like a warm embrace.

Red Beans and Rice with Ham Hocks

Kindly, as the morning light filters through the kitchen window, there’s something profoundly comforting about the thought of red beans and rice with ham hocks simmering on the stove. It’s a dish that carries the warmth of shared meals and the quiet joy of cooking something deeply nourishing.

Ingredients

• For the beans:
  • 1 pound dried red beans, rinsed and picked over
  • 2 ham hocks
  • 8 cups water
• For the seasoning:
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper
  • 2 bay leaves
• For serving:
  • 4 cups cooked white rice
  • 1/4 cup chopped green onions

Instructions

1. In a large pot, combine the red beans, ham hocks, and water. Bring to a boil over high heat, then reduce the heat to low and simmer, covered, for 1 hour and 30 minutes, stirring occasionally.
2. After the beans have simmered, add the onion, bell pepper, celery, garlic, salt, black pepper, cayenne pepper, and bay leaves to the pot. Stir well to combine.
3. Continue to simmer the mixture, uncovered, for another 1 hour, or until the beans are tender and the liquid has thickened slightly. Stir occasionally to prevent sticking.
4. Once the beans are tender, remove the ham hocks from the pot. Let them cool slightly, then shred the meat from the bones, discarding the bones and any excess fat. Return the shredded meat to the pot.
5. Serve the red beans over cooked white rice, garnished with chopped green onions.

Softly, the beans meld into a creamy texture, while the ham hocks impart a smoky depth that’s beautifully balanced by the freshness of the green onions. Consider serving with a side of cornbread to soak up every last bit of the flavorful broth.

Vegan Red Beans and Rice

Yesterday, as the evening light faded, I found myself craving something hearty yet simple, a dish that carries the warmth of home without the heaviness of meat. Vegan Red Beans and Rice, with its rich flavors and comforting texture, was the answer to my quiet kitchen musings.

Ingredients

• For the beans:
  • 1 cup dried red kidney beans, soaked overnight
  • 4 cups water
  • 1 tbsp olive oil
• For the rice:
  • 1 cup long-grain white rice
  • 2 cups water
  • 1/2 tsp salt
• For the seasoning:
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1/2 tsp dried thyme
  • Salt to taste

Instructions

1. Drain the soaked kidney beans and rinse under cold water.
2. In a large pot, combine the beans with 4 cups of water. Bring to a boil over high heat, then reduce to a simmer. Cover and cook for 1 hour, or until the beans are tender. Tip: Skim off any foam that rises to the surface during cooking for clearer broth.
3. While the beans cook, prepare the rice. In a medium saucepan, combine the rice, 2 cups of water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let stand, covered, for 5 minutes.
4. In a skillet, heat the olive oil over medium heat. Add the onion and bell pepper, cooking until soft, about 5 minutes. Stir in the garlic, smoked paprika, cayenne, and thyme, cooking for another minute until fragrant.
5. Once the beans are tender, add the seasoning mixture to the pot. Simmer uncovered for 10 minutes to allow the flavors to meld. Season with salt to taste.
6. Fluff the rice with a fork and serve the beans over the rice. Tip: For extra flavor, let the dish sit for 10 minutes before serving to allow the flavors to deepen.

Gently, the creamy beans and fluffy rice come together, offering a dish that’s both nourishing and deeply satisfying. The smokiness of the paprika and the slight heat from the cayenne make each bite a little adventure. Serve it with a side of avocado slices or a sprinkle of fresh cilantro for a burst of color and freshness.

Red Beans and Rice with Shrimp

Yesterday, as the evening light faded, I found myself craving something deeply comforting yet vibrant, a dish that could bridge the gap between hearty and light. That’s when the idea of Red Beans and Rice with Shrimp came to mind, a melody of flavors that sings of warmth and simplicity.

Ingredients

• For the beans and rice:
  • 1 cup long-grain white rice
  • 2 cups water
  • 1 can (15 oz) red beans, drained and rinsed
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 1 green bell pepper, diced
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp dried thyme
  • Salt to taste
• For the shrimp:
  • 1 lb medium shrimp, peeled and deveined
  • 1 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • Salt to taste

Instructions

1. In a medium saucepan, combine 1 cup long-grain white rice and 2 cups water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let stand, covered, for 5 minutes.
2. While the rice cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 small diced onion and 1 diced green bell pepper, sautéing until soft, about 5 minutes.
3. Stir in 2 minced garlic cloves, 1 tsp smoked paprika, and 1/2 tsp dried thyme, cooking for 1 minute until fragrant.
4. Add the drained and rinsed red beans to the skillet, stirring to combine. Cook for 3 minutes, then season with salt to taste. Tip: For a creamier texture, mash some of the beans against the side of the skillet.
5. In a separate bowl, toss 1 lb shrimp with 1 tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, and salt to taste.
6. Heat a clean skillet over medium-high heat. Add the shrimp in a single layer and cook for 2 minutes per side, until pink and opaque. Tip: Avoid overcrowding the skillet to ensure even cooking.
7. Fluff the rice with a fork and divide among plates. Top with the red bean mixture and shrimp. Tip: Garnish with fresh parsley or a squeeze of lemon for an extra layer of flavor.

As you take your first bite, the creamy beans and fluffy rice create a comforting base, while the shrimp adds a sweet, smoky contrast. Serve it with a side of crusty bread to soak up every last bit of flavor, turning a simple meal into a memorable feast.

One Pot Red Beans and Rice

Wandering through the kitchen on a quiet morning, the thought of a comforting, hearty dish like One Pot Red Beans and Rice brings a sense of warmth and simplicity to the forefront of my mind.

Ingredients

• For the beans and rice:
  • 1 cup dried red beans, soaked overnight
  • 1 cup long-grain white rice
  • 4 cups water
  • 1 tbsp olive oil
• For the seasoning:
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions

1. In a large pot, heat 1 tbsp olive oil over medium heat until shimmering.
2. Add the diced onion, green bell pepper, and celery to the pot. Cook, stirring occasionally, until the vegetables are soft, about 5 minutes.
3. Stir in the minced garlic, smoked paprika, dried thyme, bay leaf, salt, and black pepper. Cook for 1 minute until fragrant.
4. Drain the soaked red beans and add them to the pot along with 4 cups of water. Bring to a boil, then reduce the heat to low. Cover and simmer for 1 hour, or until the beans are tender.
5. Once the beans are tender, stir in the rice. Cover and cook for an additional 20 minutes, or until the rice is fluffy and has absorbed most of the liquid.
6. Remove the pot from the heat and let it sit, covered, for 5 minutes. Then, fluff the rice and beans with a fork before serving.

Offering a creamy texture with a smoky depth, this dish is a testament to the beauty of simple ingredients coming together. Serve it with a sprinkle of fresh parsley or a dash of hot sauce for an extra kick.

Red Beans and Rice with Chorizo

Just like the slow, meandering rivers of the South, this dish takes its time to unfold its flavors, blending the hearty warmth of red beans with the smoky whispers of chorizo. It’s a meal that feels like a quiet evening at home, where every spoonful tells a story of comfort and simplicity.

Ingredients

• For the beans:
  • 1 cup dried red beans, soaked overnight
  • 4 cups water
  • 1 tsp salt
• For the chorizo and rice:
  • 1 tbsp olive oil
  • 1/2 lb chorizo, sliced
  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 1/2 tsp ground cumin
  • 1/4 tsp black pepper

Instructions

1. Drain the soaked red beans and rinse under cold water.
2. In a large pot, combine the beans, 4 cups of water, and salt. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 1.5 hours, or until the beans are tender. Stir occasionally to prevent sticking.
4. While the beans cook, heat olive oil in a skillet over medium heat. Add the chorizo slices and cook until browned, about 5 minutes. Remove chorizo and set aside.
5. In the same skillet, add the rice, chicken broth, cumin, and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the rice is tender and the liquid is absorbed.
6. Once the beans are tender, use a spoon to mash some against the side of the pot to thicken the mixture.
7. Stir the cooked chorizo into the beans and let simmer together for 5 minutes to blend the flavors.
8. Serve the red beans and chorizo over the cooked rice.

Rich and velvety, the beans meld beautifully with the spicy chorizo, while the rice offers a fluffy contrast. For a twist, top with a sprinkle of fresh cilantro or a dollop of sour cream to brighten the deep, smoky flavors.

Gluten-Free Red Beans and Rice

Comfort comes in many forms, and today, it arrives in the shape of a steaming bowl of gluten-free red beans and rice, a dish that whispers of home and heart with every spoonful. This recipe, a gentle nod to tradition, is both a sanctuary for those avoiding gluten and a celebration of simple, nourishing ingredients.

Ingredients

• For the beans: 1 cup dried red kidney beans, 4 cups water, 1 tsp salt
• For the rice: 1 cup long-grain white rice, 2 cups water, 1/2 tsp salt
• For the seasoning: 1 tbsp olive oil, 1 small onion (diced), 1 green bell pepper (diced), 2 cloves garlic (minced), 1 tsp smoked paprika, 1/2 tsp dried thyme, 1/4 tsp cayenne pepper, 1 bay leaf

Instructions

1. Rinse the dried red kidney beans under cold water, then soak them in 4 cups of water overnight. Tip: Soaking reduces cooking time and makes the beans easier to digest.
2. Drain the soaked beans, place them in a large pot with fresh water, and bring to a boil. Reduce heat to a simmer, cover, and cook for 1.5 hours or until tender. Tip: Skim off any foam that forms on the surface for clearer broth.
3. While the beans cook, prepare the rice. Rinse the rice under cold water until the water runs clear. Combine with 2 cups of water and 1/2 tsp salt in a pot, bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Tip: Let the rice sit covered for 5 minutes after cooking to steam and fluff up.
4. In a skillet, heat 1 tbsp olive oil over medium heat. Add the diced onion and green bell pepper, sautéing until soft, about 5 minutes. Stir in the minced garlic, smoked paprika, dried thyme, cayenne pepper, and bay leaf, cooking for another minute until fragrant.
5. Once the beans are tender, stir in the sautéed seasoning mixture. Simmer uncovered for 10 minutes to meld the flavors. Remove the bay leaf before serving.
6. Serve the red beans over the cooked rice. How the creamy beans contrast with the fluffy rice creates a harmony of textures, while the smoky, spicy seasoning invites you to savor each bite. Consider garnishing with fresh parsley or a squeeze of lemon for a bright finish.

Red Beans and Rice with Coconut Milk

Yesterday, as the evening light faded, I found myself craving something comforting yet vibrant, a dish that could bridge the gap between hearty and light. That’s when I remembered the creamy, aromatic allure of red beans and rice with coconut milk, a dish that feels like a warm embrace on a cool evening.

Ingredients

• For the beans:
  • 1 cup dried red beans, soaked overnight
  • 4 cups water
  • 1 tsp salt
• For the rice:
  • 1 cup long-grain white rice
  • 1 3/4 cups water
  • 1/2 tsp salt
• For the coconut sauce:
  • 1 can (13.5 oz) coconut milk
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika

Instructions

1. Drain the soaked red beans and rinse under cold water.
2. In a large pot, combine the beans with 4 cups of water. Bring to a boil over high heat, then reduce to a simmer. Cover and cook for 1 hour, or until the beans are tender. Stir in 1 tsp salt.
3. While the beans cook, rinse the rice under cold water until the water runs clear. In a medium pot, combine the rice with 1 3/4 cups water and 1/2 tsp salt. Bring to a boil, then reduce to a low simmer. Cover and cook for 18 minutes. Remove from heat and let sit, covered, for 5 minutes.
4. In a skillet, heat 1 tbsp olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic, cumin, and smoked paprika, cooking for another minute until fragrant.
5. Pour in the coconut milk, stirring to combine. Simmer the sauce for 10 minutes, allowing it to thicken slightly.
6. Once the beans are tender, drain any excess water and stir them into the coconut sauce. Cook together for 5 minutes to let the flavors meld.
7. Fluff the rice with a fork and serve it topped with the creamy red beans and coconut sauce.

Perhaps what I love most about this dish is the way the creamy coconut milk softens the earthiness of the beans, creating a harmony of flavors that’s both rich and refreshing. Serve it with a sprinkle of fresh cilantro or a squeeze of lime for an extra burst of brightness.

Red Beans and Rice with Kale

Under the soft glow of the kitchen light, there’s something deeply comforting about preparing a dish that feels like a warm embrace. Red beans and rice with kale is one such meal, a humble yet vibrant combination that speaks to the soul.

Ingredients

• For the beans:
  • 1 cup dried red beans, soaked overnight
  • 4 cups water
  • 1 bay leaf
• For the rice:
  • 1 cup long-grain white rice
  • 2 cups water
  • 1/2 tsp salt
• For the kale and seasoning:
  • 2 cups chopped kale, stems removed
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1/2 tsp smoked paprika
  • Salt and pepper to taste

Instructions

1. Drain the soaked red beans and rinse under cold water. In a large pot, combine the beans, 4 cups of water, and the bay leaf. Bring to a boil over high heat, then reduce to a simmer. Cover and cook for 1.5 hours, or until the beans are tender. Tip: Skim off any foam that forms on the surface during cooking for clearer broth.
2. While the beans cook, prepare the rice. In a medium saucepan, combine the rice, 2 cups of water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let stand, covered, for 5 minutes. Tip: Fluff the rice with a fork before serving to separate the grains.
3. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until soft and translucent, about 5 minutes. Stir in the smoked paprika, then add the kale. Cook until the kale is wilted, about 3 minutes. Season with salt and pepper to taste. Tip: Adding a splash of water can help steam the kale if it’s too dry.
4. Once the beans are cooked, remove the bay leaf. Mash a few beans against the side of the pot to thicken the broth slightly. Combine the beans, rice, and kale mixture in a large bowl or serve separately as preferred.

Gently mingling the creamy beans with the fluffy rice and earthy kale creates a dish that’s both nourishing and deeply flavorful. Serve it with a wedge of lemon for a bright contrast, or top with a fried egg for added richness.

Southern Style Red Beans and Rice

Remembering the warmth of a Southern kitchen, where time seems to slow and every ingredient tells a story, this dish brings comfort in every spoonful. Red beans and rice, a humble yet profound meal, carries the essence of home and heritage, simmered to perfection.

Ingredients

• For the beans:
  • 1 lb dried red kidney beans, soaked overnight
  • 6 cups water
  • 1 smoked ham hock
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp cayenne pepper
  • 2 bay leaves
• For serving:
  • 4 cups cooked white rice
  • 1/4 cup chopped green onions

Instructions

1. Drain the soaked kidney beans and rinse under cold water.
2. In a large pot, combine the beans, water, and ham hock. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 1 hour, stirring occasionally.
4. Add the onion, bell pepper, celery, garlic, salt, black pepper, cayenne pepper, and bay leaves to the pot. Stir well.
5. Continue to simmer, uncovered, for another 1.5 hours, or until the beans are tender and the liquid has thickened, stirring occasionally.
6. Remove the ham hock from the pot. Let it cool slightly, then shred the meat and return it to the pot. Discard the bone and any excess fat.
7. Remove the bay leaves and discard.
8. Serve the red beans over cooked white rice, garnished with chopped green onions.

Just as the beans meld into a creamy, hearty texture, the spices weave a tapestry of flavor that’s both bold and comforting. For a twist, top with a fried egg or serve alongside cornbread to soak up every last bit of goodness.

Red Beans and Rice with Cornbread

Mornings like these, when the air carries a hint of autumn’s approach, call for comfort in a bowl. Red beans and rice, paired with a slice of warm cornbread, is a dish that feels like a gentle embrace, a reminder of home and heart.

Ingredients

• For the Red Beans and Rice:
  • 1 cup dried red beans, soaked overnight
  • 2 cups long-grain white rice
  • 4 cups water
  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 green bell pepper, diced
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • Salt to taste
• For the Cornbread:
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup milk
  • 1/4 cup melted butter
  • 1 egg

Instructions

1. Drain the soaked red beans and rinse under cold water.
2. In a large pot, heat olive oil over medium heat. Add onion, garlic, and bell pepper, sautéing until soft, about 5 minutes.
3. Add the red beans, smoked paprika, thyme, and water to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours, or until beans are tender.
4. While the beans cook, prepare the cornbread. Preheat oven to 375°F and grease a 9-inch baking pan.
5. In a large bowl, whisk together cornmeal, flour, baking powder, and salt.
6. In another bowl, mix milk, melted butter, and egg. Pour into the dry ingredients and stir until just combined.
7. Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
8. Once the beans are tender, stir in the rice, cover, and cook for an additional 20 minutes, or until the rice is fluffy and has absorbed the liquid.
9. Serve the red beans and rice hot, with a side of warm cornbread.

As you take your first bite, notice the creamy texture of the beans against the fluffy rice, a harmony of flavors deepened by the smoky paprika. The cornbread, with its golden crust and tender interior, offers a sweet contrast, perfect for sopping up any remaining sauce. Consider serving this meal with a sprinkle of fresh parsley or a dash of hot sauce for an extra layer of flavor.

Red Beans and Rice with Bell Peppers

Perhaps there’s no dish quite as comforting as a bowl of red beans and rice, especially when it’s speckled with the vibrant colors of bell peppers. It’s a simple yet profound meal that whispers of home and heart, inviting you to slow down and savor each bite.

Ingredients

• For the beans:
  • 1 cup dried red beans, soaked overnight
  • 4 cups water
  • 1 tsp salt
• For the rice:
  • 1 cup long-grain white rice
  • 2 cups water
  • 1/2 tsp salt
• For the bell pepper mixture:
  • 1 tbsp olive oil
  • 1 large bell pepper, diced
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1/2 tsp cumin
  • 1/4 tsp black pepper

Instructions

1. Drain the soaked red beans and rinse under cold water.
2. In a large pot, combine the beans with 4 cups of water. Bring to a boil over high heat, then reduce to a simmer. Cover and cook for 1.5 hours, or until the beans are tender. Stir in 1 tsp salt during the last 10 minutes of cooking.
3. While the beans cook, rinse the rice under cold water until the water runs clear. In a medium pot, combine the rice, 2 cups of water, and 1/2 tsp salt. Bring to a boil, then reduce to a low simmer. Cover and cook for 18 minutes. Remove from heat and let sit, covered, for 5 minutes.
4. Heat 1 tbsp olive oil in a skillet over medium heat. Add the diced bell pepper and onion, cooking until soft, about 5 minutes. Stir in the minced garlic, cumin, and black pepper, cooking for another minute until fragrant.
5. Fluff the rice with a fork and gently fold in the bell pepper mixture.
6. Serve the red beans over the rice, allowing the flavors to meld together beautifully.

Velvety beans atop fluffy, fragrant rice create a dish that’s both hearty and nuanced. The bell peppers add a sweet crunch, making each forkful a delightful contrast of textures. For an extra touch, garnish with fresh cilantro or a squeeze of lime to brighten the flavors.

Red Beans and Rice with Okra

Venturing into the heart of Southern cuisine, this dish brings together the earthy tones of red beans with the subtle crunch of okra, all nestled atop a bed of fluffy rice. It’s a comforting melody of flavors that whispers of home and heritage.

Ingredients

• For the beans:
  • 1 cup dried red beans, soaked overnight
  • 4 cups water
  • 1 tsp salt
• For the rice:
  • 1 cup long-grain white rice
  • 2 cups water
  • 1/2 tsp salt
• For the okra and seasoning:
  • 1 cup fresh okra, sliced into 1/2-inch pieces
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper

Instructions

1. Drain the soaked red beans and rinse under cold water.
2. In a large pot, combine the beans with 4 cups of water. Bring to a boil over high heat, then reduce to a simmer. Cover and cook for 1.5 hours, or until the beans are tender. Stir in 1 tsp salt during the last 10 minutes of cooking.
3. While the beans cook, rinse the rice under cold water until the water runs clear. In a medium pot, bring 2 cups of water to a boil. Add the rice and 1/2 tsp salt, stir once, then cover and reduce heat to low. Cook for 18 minutes, then remove from heat and let stand, covered, for 5 minutes.
4. Heat 1 tbsp olive oil in a skillet over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic, smoked paprika, and cayenne pepper, stirring for 1 minute until fragrant.
5. Add the sliced okra to the skillet and cook for 5-7 minutes, stirring occasionally, until the okra is tender and slightly browned.
6. Fluff the rice with a fork and divide among bowls. Top with the cooked red beans and the okra mixture.

Yielding a dish that’s both hearty and vibrant, the creamy beans contrast beautifully with the crisp okra, while the rice serves as a comforting base. Try garnishing with fresh parsley or a squeeze of lemon for an extra layer of flavor.

Red Beans and Rice with Garlic Butter

Now, as the morning light filters through the kitchen window, there’s something comforting about the thought of red beans and rice, a dish that carries the warmth of home in every bite. The addition of garlic butter transforms it into a melody of flavors, simple yet profound, much like the quiet moments that make up our days.

Ingredients

• For the beans:
  • 1 cup dried red beans, soaked overnight
  • 4 cups water
  • 1 tsp salt
• For the rice:
  • 1 cup long-grain white rice
  • 2 cups water
  • 1/2 tsp salt
• For the garlic butter:
  • 4 tbsp unsalted butter, softened
  • 2 cloves garlic, minced
  • 1/4 tsp salt

Instructions

1. Drain the soaked red beans and rinse under cold water.
2. In a large pot, combine the beans with 4 cups of water and 1 tsp of salt. Bring to a boil over high heat, then reduce to a simmer, covering the pot partially. Cook for 1.5 to 2 hours, or until the beans are tender. Stir occasionally to prevent sticking.
3. While the beans cook, rinse the rice under cold water until the water runs clear.
4. In a separate pot, combine the rinsed rice with 2 cups of water and 1/2 tsp of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 18 minutes. Remove from heat and let it sit, covered, for 5 minutes.
5. For the garlic butter, mix the softened butter with minced garlic and 1/4 tsp of salt in a small bowl until well combined.
6. Once the beans are tender, drain any excess water if necessary, then stir in half of the garlic butter until the beans are evenly coated.
7. Fluff the rice with a fork and gently fold in the remaining garlic butter.
8. Serve the garlic butter red beans over the rice, garnishing with a pat of garlic butter on top if desired.

Delightfully creamy with a hint of garlic richness, this dish pairs beautifully with a crisp green salad or a slice of crusty bread to soak up the buttery sauce. The beans offer a tender contrast to the fluffy rice, creating a harmony of textures that’s both satisfying and subtly elegant.

Red Beans and Rice with Pickled Pork

Perhaps there’s no dish more comforting than a bowl of red beans and rice, especially when it’s enriched with the tangy depth of pickled pork. This recipe, a humble yet profound celebration of Southern flavors, invites you to slow down and savor each step, from the simmering beans to the final sprinkle of green onions.

Ingredients

• For the beans and pork:
  • 1 lb dried red kidney beans, soaked overnight
  • 1 lb pickled pork, cut into 1-inch cubes
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 3 celery stalks, diced
  • 4 garlic cloves, minced
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 6 cups water
  • 1 tbsp vegetable oil
• For serving:
  • 4 cups cooked white rice
  • 1/2 cup green onions, sliced
  • Hot sauce, to taste

Instructions

1. In a large pot, heat 1 tbsp vegetable oil over medium heat. Add the pickled pork cubes and brown them on all sides, about 5 minutes. Tip: Browning the pork adds a rich flavor base to the dish.
2. Add the diced onion, green bell pepper, celery, and minced garlic to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
3. Drain the soaked kidney beans and add them to the pot along with the bay leaves, dried thyme, smoked paprika, and 6 cups of water. Bring to a boil, then reduce the heat to low and simmer, covered, for 2 hours. Tip: Stir occasionally to prevent sticking and ensure even cooking.
4. After 2 hours, remove the lid and continue to simmer for another 30 minutes, or until the beans are tender and the liquid has thickened to your liking. Tip: For a creamier texture, mash some of the beans against the side of the pot.
5. Serve the red beans over cooked white rice, garnished with sliced green onions and a dash of hot sauce for those who like a bit of heat.

Once you take your first bite, the creamy beans and tender pork, with their layers of spice and acidity, will transport you to a cozy Southern kitchen. Consider serving with a side of cornbread to soak up every last bit of the flavorful broth.

Red Beans and Rice with a Kick of Cayenne

Evenings like these call for something hearty, something that whispers of home and warmth. Red beans and rice, with its humble beginnings, becomes a canvas for bold flavors, especially with the fiery kiss of cayenne.

Ingredients

• For the beans:
  • 1 pound dried red beans, rinsed and picked over
  • 6 cups water
  • 1 tablespoon olive oil
• For the seasoning:
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 3 celery stalks, diced
  • 4 garlic cloves, minced
  • 1 teaspoon cayenne pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt to taste
• For serving:
  • 4 cups cooked white rice
  • Green onions, sliced for garnish

Instructions

1. In a large pot, combine the red beans and water. Bring to a boil over high heat, then reduce to a simmer. Cover and cook for 1 hour, stirring occasionally.
2. Heat olive oil in a skillet over medium heat. Add onion, bell pepper, and celery. Cook until softened, about 5 minutes.
3. Add garlic, cayenne pepper, smoked paprika, thyme, and bay leaf to the skillet. Cook for 1 minute until fragrant.
4. Transfer the seasoning mixture to the pot with the beans. Stir well to combine. Cover and simmer for another hour, or until the beans are tender.
5. Remove the bay leaf. Use a spoon to mash some of the beans against the side of the pot to thicken the mixture. Season with salt to taste.
6. Serve the red beans over cooked white rice, garnished with sliced green onions.

Kindly let the beans speak for themselves, their creamy texture a perfect contrast to the fluffy rice. The cayenne doesn’t just add heat; it layers the dish with a depth that lingers. Consider pairing with a crisp, green salad to round out the meal.

Conclusion

Great flavors await in our roundup of 25 Delicious Red Beans and Rice Recipes Spicy! Whether you’re craving a little heat or a lot, there’s a dish here to satisfy every palate. We invite you to dive into these recipes, find your favorite, and share your culinary adventures with us in the comments. Don’t forget to pin your picks on Pinterest for fellow spice lovers to discover!