Ingredients
Scale
- 1 cup dried red beans
- 1 cup basmati rice
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 green bell pepper, diced
- 2 stalks celery, chopped
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper (adjust to taste)
- 4 cups low-sodium vegetable broth
- 2 bay leaves
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- Rinse the red beans and soak them overnight if using dried beans. Chop the onion, bell pepper, and celery into uniform pieces.
- Heat a splash of oil in a large pot over medium heat. Add the diced onion and sauté until translucent (about 5 minutes).
- Stir in the minced garlic, bell pepper, and celery; cook until tender (4-5 minutes).
- Add cumin, smoked paprika, cayenne pepper, and bay leaves; cook for another minute to awaken the spices.
- Pour in soaked beans and vegetable broth; bring to a gentle simmer. Cover and cook for 45-60 minutes or until beans are tender.
- In a separate pot, boil water for basmati rice, add rinsed rice, cover, and cook according to package instructions.
- Once beans are soft, season with salt and pepper; remove bay leaves before serving. Serve hot over fluffy rice garnished with green onions.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 420
- Sugar: 2g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 74g
- Fiber: 12g
- Protein: 18g
- Cholesterol: 0mg