Red Beans and Rice
This flavorful dish is a Monday night tradition in many homes. This vegetarian recipe uses dry beans, onion, pepper, and spices.
Ingredients
US
Metric
- 470 ml red beans (dry)
- 1890 ml water
- 350 ml onion (chopped)
- 240 ml celery (chopped)
- 4 bay leaves
- 44 ml garlic (chopped)
- parsley (optional)
- 10 ml thyme (crushed, dried)
- 5 ml salt
- 5 ml black pepper
- 240 ml red bell pepper (chopped - could also use green pepper)
- 470 ml cooked brown rice
Steps
- Wash hands with soap and water.
- Pick through beans to remove shriveled or broken beans. Rinse beans thoroughly.
- In a 5-quart pot, mix beans, water, onion, celery, and bay leaves. Bring to boiling; reduce heat.
- Cover and cook over low heat for about 1 to 1/2 hours or until beans are tender. Stir and mash beans against side of pan.
- Add garlic, parsley, thyme, salt, black pepper, and red or green pepper.
- Cook uncovered, over low heat, until creamy, about 30 minutes. Remove bay leaves. Serve over hot cooked rice.
This is a variation — USDA MyPlate edition. Base recipe: Red Beans and Rice →
Make it yours
Edition
Primary
USDA MyPlate
USDA MyPlate
Nutrition (per serving)
| Calories | 224 |
|---|---|
| Protein | 12.0 g |
| Fat | 1.0 g |
| Carbs | 43.0 g |
| Fiber | 9.0 g |
| Sodium | 317 mg |
Source
USDA MyPlate Kitchen — Public domain (U.S. government work)