Red Beans and Rice
User Reviews
4
-
Prep Time
10 mins
-
Cook Time
18 mins
-
Servings
4
-
Calories
421 kcal
-
Course
Lunch
Red Beans and Rice
Description
Red Beans and Rice is prepared by first sautéing a combination of onion, celery, bell pepper, carrot, and garlic in olive oil, infusing the base with aromatic flavors. Spices including bay leaf, paprika, thyme, oregano, onion and garlic powders, sea salt, black pepper, and crushed red pepper are added to enrich the profile. Red wine vinegar adds subtle acidity before mashed and whole kidney beans are mixed in with vegetable broth and simmered until tender. The resulting bean mixture is served over cooked rice and garnished with fresh flat-leaf parsley, balancing heartiness with fresh herbal notes.
The texture combines soft beans and tender vegetables with a velvety consistency from mashing part of the beans, while the spices deliver a mild warmth and complexity. The dish is suitable for a comforting vegetarian main or side.
For a protein boost, the dish can be paired with sautéed vegan or chicken andouille sausage, adding smoky depth. This versatility allows the recipe to be adapted easily to different dietary preferences.
Ingredients
- 2 Tablespoons olive oil
- 2 cups chopped yellow onion
- 4 celery chopped, stalks
- 1 green bell pepper chopped, large
- 1 cup carrot sliced
- 8 garlic minced, cloves
- 1 bay leaf
- 2 teaspoons paprika
- 1 teaspoon thyme dried
- 1 teaspoon oregano dried
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 ½ teaspoons salt sea salt
- ½ teaspoon black pepper
- ½ teaspoon crushed red pepper
- cayenne pepper optional, shake
- 1 tablespoon red wine vinegar
- 3 cups red kidney beans drained and rinsed if using canned, cooked
- 1 cup vegetable broth plus more if needed
- rice for serving, cooked
- flat-leaf parsley for garnish, fresh
Instructions
- Heat a large nonstick skillet over medium-high. Add oil. Once hot, add your onion, celery, bell pepper, carrot and garlic. Cook until onion is translucent and mixture is fragrant, about 10 minutes. Add in bay leaf, paprika, thyme, oregano, onion powder, garlic powder, sea salt, pepper and crushed red pepper. Toss to combine and then add red wine vinegar to the pan. Reduce heat.
- While veggies are cooking, mash 1/2 cup of the red beans with a fork.
- Add mashed beans, remaining 2 1/2 cups whole beans and vegetable broth to the pan. Bring mixture to a simmer and cook for about 8 minutes or until vegetables are tender, stirring occasionally. If mixture seems too thick, add a splash of more vegetable broth to thin it out a bit. Taste and season with additional salt and pepper, if needed.
- Add rice to bowls and top each with bean mixture. Sprinkle with fresh parsley and serve.
Notes
- Enhance protein content by adding sautéed vegan or chicken andouille sausage as a topping or side.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 421 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 421kcal | 21% |
| Carbohydrates | 72g | 24% |
| Protein | 16g | 32% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 6g | 35% |
| Sodium | 692mg | 29% |
| Fiber | 15g | 60% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4
You'll Also Love
