There’s nothing better than the simplicity of red beans and rice- a staple dish found throughout Latin America and the Caribbean. This plant-based version stews kidney beans with onion, carrot and cayenne pepper, served atop a bed of brown rice. This recipe comes to us from Sharon Palmer, The Plant-Powered Dietitian.
- 2 cups dried red kidney beans
- 1 carrot, chopped
- 1 onion, chopped
- 1 bay leaf
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 1 cup low-sodium vegetable bouillon
- 1 1/3 cups brown rice
Soak the kidney beans overnight in cold water.
Drain the beans and put them in a pot with 4 cups water over medium-high heat. Add the carrot, onion, bay leaf, black pepper, cayenne pepper and bouillon to the pot and bring to a boil. When water boils, cover, reduce heat and simmer for about 1 hour and 45 minutes, or until the beans are very soft.
Bring 2-2/3 cups water to a boil in a medium saucepan. When the water boils, add the rice, cover, reduce heat to a simmer and cook for about 45-50 minutes, or until the water has been absorbed and the rice is cooked through.
When the beans have finished cooking, remove the bay leaf. Lightly mash the beans with a fork, serve over the rice and enjoy!
New Orleans Red Beans and Rice
Servings per Recipe: 4Amount per Serving
Calories from Fat:
Total Fat: 1g
Saturated Fat: 0g
Dietary Fiber: 9g
The U.S. Food and Drug Administration (FDA) recommends 2000 calories a day as a reasonable average guideline for most American adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.