Meatless Red Beans & Rice
Yield
servingsPrep
10 minCook
3 hrsReady
4 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ⅛ | cups |
beans
dry red, or dry red kidney |
|
| 3 | cups |
water
|
|
| ½ | cup |
onions
chopped |
|
| 2 | cloves |
garlic
minced |
|
| 1 | each |
bay leaves
|
*
|
| ¾ | teaspoon |
salt
|
|
| ½ | teaspoon |
fennel seeds
crushed |
|
| ¼ | teaspoon |
red pepper flakes
ground, or more to taste |
|
| 3 | cups |
water
|
|
| 2 | cups |
rice, cooked
hot |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 266 | ml |
beans
dry red, or dry red kidney |
|
| 7.1E+2 | ml |
water
|
|
| 118 | ml |
onions
chopped |
|
| 2 | cloves |
garlic
minced |
|
| 1 | each |
bay leaves
|
*
|
| 3.8 | ml |
salt
|
|
| 2.5 | ml |
fennel seeds
crushed |
|
| 1.3 | ml |
red pepper flakes
ground, or more to taste |
|
| 7.1E+2 | ml |
water
|
|
| 473 | ml |
rice, cooked
hot |
|
Directions
Rinse beans.
In a large saucepan combine beans and the 3 cups water.
Bring to boiling; reduce heat.
Simmer for 2 minutes.
Remove from heat.
Cover and let stand 1 hour.
(Or, soak by placing beans and the 3 cups water in a bowl.
Cover and set in a cool place for 6 to 8 hours or overnight).
Drain beans in a colander and rinse.
Return beans to the saucepan.
Stir in onion, garlic, bay leaf, salt, fennel seed, red pepper, and 3 cups fresh water.
Bring to boiling; reduce heat.
Cover and simmer about 2½ hours or until beans are tender, adding more water, if necessary, and stirring occasionally.
Uncover and simmer, stirring occasionally, for 15 to 20 minutes more or until a thick gravy forms.
Discard bay leaf.
Serve over rice.
