Serves 4
110 min
Red Beans and Rice
Recipe GLPR21bb940a853c8e
A classic Creole-inspired dish of tender red kidney beans simmered with aromatic vegetables, garlic, ginger, and warm spices, served alongside fluffy rice. This hearty, plant-based main course is naturally vegan and packed with fiber and plant protein.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1/2 pound dried red kidney beans
4 cups water
2 tablespoons olive oil
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced green bell pepper
2 teaspoons minced ginger
2 cloves garlic, minced
1 tablespoon tomato paste
2 bay leaves
1 tablespoon Creole seasoning
Directions
Rinse the dried red kidney beans under cold water and drain. In a large pot, bring the beans and 4 cups of water to a boil over high heat. Once boiling, reduce heat to medium-low and simmer gently for about 1 hour, until the beans are tender but not falling apart, skimming off any foam that rises to the surface.
While the beans are cooking, warm the olive oil in a separate large skillet over medium heat. Add the diced onion, celery, and green bell pepper (the classic Creole 'holy trinity') and sauté for 5-7 minutes until softened and fragrant.
Stir in the minced ginger and garlic into the vegetable mixture, cooking for about 1 minute until fragrant, being careful not to burn the garlic.
Add the tomato paste to the skillet and stir well, coating the vegetables evenly. Cook for 2-3 minutes to deepen the flavor.
When the beans have simmered for about 1 hour and are tender, add the sautéed vegetable mixture to the pot with the beans and their cooking liquid. Stir in the bay leaves and Creole seasoning, combining thoroughly.
Continue simmering the combined mixture over medium-low heat for an additional 15-20 minutes, allowing the flavors to meld together. The broth should be somewhat thickened and the beans very tender. Remove and discard the bay leaves.
Serve the red beans over freshly cooked white or brown rice, ladling plenty of the flavorful broth over each portion.
