Louisiana Red Beans & Rice
Yield
6 servingsPrep
15 minCook
15 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
red kidney beans
dried |
|
| 3 | tablespoons |
peanut oil
|
|
| 2 | each |
onions
large, chopped |
|
| 3 | cloves |
garlic
peeled and minced |
|
| 2 | each |
green bell peppers
large |
|
| 3 | each |
celery stalks
large |
|
| 2 | each |
bay leaves
|
*
|
| ½ | teaspoon |
thyme
|
*
|
| ¼ | teaspoon |
cumin
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | teaspoon |
paprika
|
|
| 1 | tablespoon |
vinegar
|
|
| ½ | cup |
tomatoes
peeled and chopped |
|
| 1 | teaspoon |
red hot pepper sauce
to taste |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
red kidney beans
dried |
|
| 45 | ml |
peanut oil
|
|
| 2 | each |
onions
large, chopped |
|
| 3 | cloves |
garlic
peeled and minced |
|
| 2 | each |
green bell peppers
large |
|
| 3 | each |
celery stalks
large |
|
| 2 | each |
bay leaves
|
*
|
| 2.5 | ml |
thyme
|
*
|
| 1.3 | ml |
cumin
|
|
| 1.3 | ml |
salt
|
|
| 5 | ml |
paprika
|
|
| 15 | ml |
vinegar
|
|
| 118 | ml |
tomatoes
peeled and chopped |
|
| 5 | ml |
red hot pepper sauce
to taste |
|
Directions
- Cook beans according to basic directions.
- Heat peanut oil in a large saucepan and sauté onions, garlic, green peppers, and celery.
Add the bay leaves, thyme, cumin, paprika, tomatoes, vinegar, and some bean broth.
Simmer vegetables until they are tender.
- Shortly before serving, add the beans with the remaining broth, hot pepper Bring to a boil, lower heat, and simmer about 5 minutes. Serve over steaming rice. Serves 6 to 8. Delicious with a green salad. This recipe will work for anyone interested in Vegetarian ideas, but definitely NOT for those who do NOT want beans in their diet.
