Caribbean Red Beans and Brown Rice

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 402.9
  • Total Fat: 5.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 62.8 mg
  • Total Carbs: 73.4 g
  • Dietary Fiber: 18.6 g
  • Protein: 37.4 g

View full nutritional breakdown of Caribbean Red Beans and Brown Rice calories by ingredient


Introduction

I have beans or legumes for at least one meal a day to keep cholesterol in check. These beans are packed with flavor; the Caribbean flavor comes from the allspice and ground cloves. I found that 1 teaspoon of hot pepper sauce provides a 2 1/2 alarm heat rating, a little hotter than I usually eat (spicy but not fiery) but that didn't interfere with my enjoyment of this dish. I prefer to cook my beans in a pressure cooker so I can reduce salt and additives; you may use 3 15-1/2 oz. cans of pinto beans or kidney beans that have been rinsed and drained. The proper portion is 1 cup bean mixture over 1/2 cup cooked brown rice. I have beans or legumes for at least one meal a day to keep cholesterol in check. These beans are packed with flavor; the Caribbean flavor comes from the allspice and ground cloves. I found that 1 teaspoon of hot pepper sauce provides a 2 1/2 alarm heat rating, a little hotter than I usually eat (spicy but not fiery) but that didn't interfere with my enjoyment of this dish. I prefer to cook my beans in a pressure cooker so I can reduce salt and additives; you may use 3 15-1/2 oz. cans of pinto beans or kidney beans that have been rinsed and drained. The proper portion is 1 cup bean mixture over 1/2 cup cooked brown rice.
Number of Servings: 8

Ingredients

    2 tablespoons olive oil
    1 yellow onion, chopped
    1/2 green bell pepper, seeded and chopped
    1 cup celery, chopped
    4 garlic cloves, minced
    1/2 teaspoon ground allspice
    1/2 teaspoon ground cloves
    1/2 teaspoon cayenne pepper
    3/4 teaspoon salt
    1/2 teaspoon fresh ground black pepper
    1 cup low sodium vegetable stock
    1 pound dry pinto beans, cooked
    1 can Del Monte Petite Diced Tomatoes (No Salt Added), drained
    2 tablespoons chopped fresh thyme
    1 teaspoon hot pepper sauce (use 1/2 if you prefer mild heat)
    4 cups cooked brown rice
    3 tablespoons chopped fresh cilantro

Directions

In a large saucepan, heat oil over medium-high heat.

Add the onion, bell pepper and celery. Sauté until the vegetables are softened, 6-8 minutes.

Stir in the garlic and cook 1 minute.

Add the spices (allspice through black pepper) and cook 1 minute.

Stir in the vegetable stock, beans, tomato, thyme and hot pepper sauce. Bring to a boil, then simmer for 10 minutes.

For each serving, serve 1/2 cup cooked rice and top with 1 cup of bean mixture. Sprinkle chopped cilantro on top.

Serving Size: Makes 8 1-cup servings bean mixture with 1/2 cup rice

Number of Servings: 8

Recipe submitted by SparkPeople user KATELJM.