Red Beans and Rice
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Red Beans and Rice calories by ingredient
Introduction
Tastes Better than it sounds Tastes Better than it soundsNumber of Servings: 6
Ingredients
-
Beans
1lb. dried kidney beans
4 tsp. olive oil
2 cups chopped onion
1 Tbsp minced Garlic
4 cups of chicken or vegetable stock
2 bay leaves
1 1.5 inch cinnamon stick
salt
hot pepper sauce
Rice
4 tsp. olive oil
1/2 cup chopped onion
1/2 cup finely chopped, peeled carrot
1/2 cup finely chopped celery
2 cloves garlic
1/2 cup red onion diced
2 cups long grain rice, freshly cooked
Directions
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..