No Spam Recipes

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.

Serves 8 · Grains

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 2 cups red beans, dry
  • 8 cups water
  • 1 1/2 cups onion (chopped)
  • 1 cup celery (chopped)
  • 4 bay leaves
  • 3 tablespoons garlic (chopped)
  • parsley (optional)
  • 2 teaspoons thyme (crushed, dried)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 cup red bell pepper (chopped - could also use green pepper)
  • 2 cups cooked brown rice

Steps

  1. Wash hands with soap and water.
  2. Pick through beans to remove shriveled or broken beans. Rinse beans thoroughly.
  3. In a 5-quart pot, mix beans, water, onion, celery, and bay leaves. Bring to boiling; reduce heat.
  4. 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.
  5. Add garlic, parsley, thyme, salt, black pepper, and red or green pepper.
  6. 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 (2 variations)

Edition Primary USDA MyPlate USDA MyPlate

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Nutrition (per serving)
Calories224
Protein12.0 g
Fat1.0 g
Carbs43.0 g
Fiber9.0 g
Sodium317 mg

Source

USDA MyPlate Kitchen — Public domain (U.S. government work)