• B15f482590cb730e86364c34c3c52dc3

Red Beans & Rice Dish

A budget-friendly meal with ingredients that are easily accessible in most supermarkets.

Prep
Cook
Serves 6people
Ingredients
4
cup cooked brown rice
1
yellow onion
4
stalks celery
1/2
green pepper
4
clove garlic
2
tbs olive oil
1
14-ounce can diced tomatoes
2
15-ounce cans red kidney beans
1
cup vegetable broth
1/2
tsp cayenne pepper
1
tsp paprika
1
tsp dried oregano
1
tsp dried thyme
2
bay leaves
1
tsp kosher salt
black pepper
1/4
cup chopped parsley, to garnish
hot sauce, to garnish
Directions
1.
Cook the rice according to package instructions.
2.
Dice the onion, 4 stalks of celery, and ½ green pepper. Mince 4 cloves garlic.
3.
In a large saucepan, warm 2 tablespoons olive oil over medium heat. Sauté the onion, celery, and pepper for 8 to 10 minutes over medium heat until softened. Add the minced garlic and cook for about 2 minutes more; watch the pan to avoid burning the garlic.
4.
Drain and rinse two cans of red beans. When the vegetables are ready, add the beans, diced tomatoes with their liquid, and 1 cup of vegetable broth. Stir in ½ teaspoon cayenne pepper, 1 teaspoon paprika, 1 teaspoon oregano, 1 teaspoon thyme, 2 bay leaves, 1 teaspoon kosher salt, and a few grinds of pepper.
5.
Simmer over low heat for 20 minutes, until the sauce thickens. Roughly chop ¼ cup parsley leaves.
6.
When simmering is complete, remove the bay leaves and serve the beans over rice. Garnish with chopped parsley and hot sauce.

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