Red Beans and Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Beans 1lb. dried kidney beans4 tsp. olive oil2 cups chopped onion1 Tbsp minced Garlic4 cups of chicken or vegetable stock2 bay leaves1 1.5 inch cinnamon sticksalthot pepper sauceRice4 tsp. olive oil1/2 cup chopped onion1/2 cup finely chopped, peeled carrot1/2 cup finely chopped celery2 cloves garlic1/2 cup red onion diced2 cups long grain rice, freshly cooked
Place beans in bowl. Add enough water to cover by 3 inches. Soak 24 hours. Drain, set aside.
Heat oil in Dutch oven over low heat. Add onions, cover and cook until golden brown, stirring frequently, about 15 minutes. Sir in garlic.
Saute uncovered 3 minutes. Add beans and stock. Bring to boil, reduce heat, cover and simmer 2 hours. Add Bay Leaves and Cinnamon stick. Cover and continue simmering until beans are very tender, 1 hour. season with salt and pepper sauce. Transfer to bowl, keep warm.
MEANWHILE PREPARE RICE: Heat oil in large, heavy skillet over medium low heat. Add onion, carrot and celery and saute until tender but not brown, about 10 minutes. Stir in garlic. Saute 2 minutes. Add red onion and bell pepper and saute until bell pepper is just crisp and tender, about 3 minutes. Remove from heat. Stir remaining vegetable mixture into rice in large bowl, fluff with a fork.
Makes 6 generous servings
Number of Servings: 6
Recipe submitted by SparkPeople user JANEYJ..
Heat oil in Dutch oven over low heat. Add onions, cover and cook until golden brown, stirring frequently, about 15 minutes. Sir in garlic.
Saute uncovered 3 minutes. Add beans and stock. Bring to boil, reduce heat, cover and simmer 2 hours. Add Bay Leaves and Cinnamon stick. Cover and continue simmering until beans are very tender, 1 hour. season with salt and pepper sauce. Transfer to bowl, keep warm.
MEANWHILE PREPARE RICE: Heat oil in large, heavy skillet over medium low heat. Add onion, carrot and celery and saute until tender but not brown, about 10 minutes. Stir in garlic. Saute 2 minutes. Add red onion and bell pepper and saute until bell pepper is just crisp and tender, about 3 minutes. Remove from heat. Stir remaining vegetable mixture into rice in large bowl, fluff with a fork.
Makes 6 generous servings
Number of Servings: 6
Recipe submitted by SparkPeople user JANEYJ..
Nutritional Info Amount Per Serving
- Calories: 361.1
- Total Fat: 8.7 g
- Cholesterol: 1.7 mg
- Sodium: 1,640.6 mg
- Total Carbs: 52.5 g
- Dietary Fiber: 13.3 g
- Protein: 19.1 g
Member Reviews