Red beans and rice

Ingredients

• 1 pound Kidney Beans (dried, soaked overnight and drained)
• 2 tablespoons Olive Oil (extra‑virgin preferred)
• 1 whole Green Bell Pepper (seeded and diced)
• 4 stalks Celery Stalks (chopped)
• 1 whole Yellow Onion (peeled and diced)
• 3 cloves Garlic (minced)
• 6 cups Vegetable Broth (low‑sodium)
• 1 teaspoon Dried Thyme
• 1 teaspoon Dried Oregano
• 1 teaspoon Smoked Paprika
• 1 leaf Bay Leaf
• ¼ teaspoon Cayenne Pepper
• ¼ teaspoon Black Pepper (freshly ground)
• to taste Salt
• 2 stalks Green Onions (chopped for garnish)
• to taste Hot Sauce (optional, for serving)
• 2 cups White Rice (cooked according to package, optional side)

Instructions

1. Prepare Vegetables

   Wash the green bell pepper, celery, yellow onion, and green onions. Dice the bell pepper, chop the celery and onion, and mince the garlic. Set aside.

   Time: PT15M

2. Sauté Aromatics

   Heat the olive oil in a large pot over medium heat. Add the diced bell pepper, chopped celery, and onion. Sprinkle with a pinch of salt and pepper and sauté until softened, about 5 minutes.

   Time: PT5M

   Temperature: medium

3. Build the Soup Base

   Add the minced garlic and cook for 30 seconds. Then add the soaked kidney beans, vegetable broth, thyme, oregano, smoked paprika, bay leaf, cayenne pepper, black pepper, and additional salt if needed. Bring the mixture to a rapid boil.

   Time: PT5M

   Temperature: high

4. Long Simmer

   Reduce the heat to low, cover partially, and let the beans simmer gently for 2 hours, stirring occasionally.

   Time: PT2H

   Temperature: low simmer

5. Thicken the Stew

   Using a spoon or potato masher, smash a portion of the beans against the side of the pot, then stir them back in. Continue to simmer uncovered for an additional 30 minutes to allow the broth to thicken.

   Time: PT30M

   Temperature: low

6. Finish and Serve

   Remove the bay leaf. Ladle the beans into bowls, sprinkle with chopped green onions, and drizzle with hot sauce if desired. Serve over cooked white rice if using.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

12g

Carbohydrates

40g

Fat

4g

Fiber

10g