Red Beans and Rice
A one-pot dish of cooked beans and grain combined with aromatics, spices, and protein. Beans and rice are simmered together until tender, producing a thick, cohesive mixture.
Ingredients
Method
If using dried beans, soak them in cold water for at least 4 hours or overnight; drain and rinse. Alternatively, quick-soak by boiling beans for 2 minutes, removing from heat, and soaking for 1 hour.
Dice the onion, celery, and garlic; measure out the rice and broth.
Heat olive oil in a large pot over medium heat. Add diced onion and celery; cook until softened, about 5 minutes.
Add minced garlic and cook for 1 minute until fragrant. If using meat protein, brown it in the pot at this stage and remove; set aside.
Stir in paprika and cumin; cook for 30 seconds to bloom the spices.
Add the drained beans, rice, broth, bay leaves, salt, and pepper. Stir well to combine.
Bring to a boil, then reduce heat to low, cover with a lid, and simmer for 45–50 minutes until the beans are tender and the rice is cooked through.
Return any cooked meat to the pot and stir in the chopped greens; cook uncovered for 3–5 minutes until the greens are wilted.
Remove bay leaves, adjust seasoning with salt and pepper, and serve hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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