Red Beans and Rice

Name: Red Beans and Rice
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: fully cooked canned kidney beans, drained 480 g; onion 150 g; green bell pepper 100 g; celery 60 g; garlic 10 g; low-sodium vegetable stock 300 ml; uncooked long-grain white rice 200 g; water 400 ml; neutral oil 1 tbsp; dried oregano 0.5 tsp; ground cumin 0.5 tsp; bay leaf 1 ea; salt 0.25 tsp; black pepper 0.25 tsp

Quick answer

Total time: 50 min
Level: Medium
Servings: 4 servings
Ingredients: 14

About this dish

Mashing some of the beans is all it takes to thicken the pot, and spooned over separately cooked rice, it seeps between the grains like a sauce.

This version uses canned beans that are already fully cooked.

Ingredients

servings

IngredientAmount

fully cooked canned kidney beans, drained

low-sodium vegetable stock

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uncooked long-grain white rice

bay leaf1 ea

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Instructions

5 steps

1

Rinse and drain the beans, then measure 480 g.

Dice onion, pepper and celery into 5 mm pieces and mince the garlic.
2

Rinse rice and add to a saucepan with 400 ml water.

Bring to a boil, cover and cook on low for 15 to 18 minutes, then turn off the heat and rest covered for 10 minutes.
3

While rice cooks, soften onion, pepper and celery in oil in another pot over medium heat for 8 to 10 minutes.

Add garlic, oregano and cumin and cook 1 minute more.
4

Add beans, vegetable stock and bay leaf.

Bring to a boil, then simmer gently for 15 minutes. Mash about a quarter of the beans against the side and simmer, stirring, for 3 to 5 minutes more.
5

Discard the bay leaf and add salt and pepper.

Fluff the rice and serve it with the bean stew.