Red beans and rice is a fantastic one-pot meal. A little goes a long way — and can easily feed a big group. This recipe is also a great way to get lots of vegetables onto the plate without turning off the picky eaters at the table.
6 Servings/Total Time: 2 hours
- 1 1/2 cups dried small red or kidney beans, picked over and rinsed, soaked overnight, and drained
- 6 1/2 cups water 3 bay leaves
- 1 1/4 cups assorted brown rice, rinsed and drained
- 3 tablespoons olive oil or canola oil
- 1 1/4 teaspoons salt 1 yellow onion, chopped
- 1/2 green bell pepper, seeded and chopped
- 1 celery stalk, chopped
- 4 cloves garlic, minced
- 1/2 teaspoon each ground allspice, ground cloves, cayenne pepper and ground bleep pepper
- 1 cup vegetable stock or broth 1 tomato, cored and diced
- 2 tablespoons chopped fresh thyme 1 teaspoon hot-pepper sauce
- 3 tablespoons chopped fresh cilantro (fresh coriander)
- In a large saucepan over high heat, combine the beans, 4 cups of the water and the bay leaves. Bring to a boil. Reduce the heat to low, cover partially and simmer until the beans are tender, 60 to 70 minutes. Drain and discard the bay leaves.
- While the beans are cooking, combine the rice, 1 tablespoon of the oil, 1/2 teaspoon of the salt, and the remaining 2 1/2 cups water in a saucepan over medium-high heat.
- Cover and bring to a boil. Reduce the heat to low and simmer until the water is absorbed and the rice is tender, about 45 minutes. Set aside and keep warm.
- In a large saucepan, heat the remaining 2 tablespoons oil over medium-high heat. Add the onion, bell pepper and celery; saute until the vegetables are softened, 6 to 8 minutes.
- Stir in the garlic and cook until softened, about 1 minute.
- Add the allspice, cloves, cayenne, the remaining 3/4 teaspoon salt and the black pepper. Cook for 1 minute.
- Stir in the cooked beans, the vegetable stock, tomato, thyme and hot-pepper sauce.
- Cook until the vegetable mixture is heated through, 6 to 8 minutes.
- Divide the rice among warmed individual bowls. Top each serving with beans and sprinkle with the cilantro.
Nutritional Information: Per Serving
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