Red beans and rice

Ingredients

• 1 lb Red Beans (small Mexican red beans, soaked overnight in salted water)
• 2 Tbsp Kosher Salt (for soaking water (≈30 g))
• 2 Tbsp Olive Oil (extra‑virgin, for sautéing the trinity)
• 1 medium Yellow Onion (diced medium)
• 1 large Red Bell Pepper (sides filleted, diced medium)
• 2 stalks Celery Stalks (diced medium)
• 2 Tbsp Tomato Paste (adds color and umami)
• 1 piece Smoked Ham Hock (≈300 g, provides salty, smoky flavor)
• 1 tsp Paprika (smoked, for color)
• 1 tsp Garlic Powder
• 0.25 tsp Cumin
• 0.5 tsp Oregano
• 1 pinch Dried Sage
• 1 pinch Salt (adjust at end if needed)
• 1 pinch Sugar (balances acidity)
• 1 tsp Vinegar (white or apple cider, brightens flavor)
• 1 cup Brown Rice (uncooked, cooked pasta‑style)
• 8 cups Water (for beans) (enough to cover beans plus extra for simmering)
• 4 cups Water (for rice) (large volume for pasta‑style method)

Instructions

1. Soak the Beans

   Place the 1 lb of red beans in a large bowl, cover with plenty of water, add 2 Tbsp kosher salt, and let soak overnight (at least 8 hours).

   Time: PT8H

2. Rinse and Drain

   The next day, pour the beans into a fine mesh sieve, discard the salty soak water, and rinse thoroughly under cold running water.

   Time: PT2M

3. Dice the Holy Trinity

   Dice the onion, red bell pepper, and celery into medium pieces (about ½‑inch).

   Time: PT10M

4. Sauté Vegetables

   Heat 2 Tbsp olive oil in the large stockpot over medium‑high heat. Add the diced onion, bell pepper, and celery. Stir constantly for about 5 minutes until softened but not browned.

   Time: PT5M

   Temperature: Medium‑High

5. Add Tomato Paste

   Stir in 2 Tbsp tomato paste and cook for 2 minutes, allowing the paste to caramelize slightly and deepen the flavor.

   Time: PT2M

   Temperature: Medium

6. Combine Beans and Ham Hock

   Add the rinsed beans, smoked ham hock, and 8 cups fresh water to the pot. Bring to a gentle boil, then reduce to a low boil or aggressive simmer.

   Time: PT5M

   Temperature: Medium

7. Season the Soup

   Add 1 tsp smoked paprika, 1 tsp garlic powder, ¼ tsp cumin, ½ tsp oregano, a pinch of dried sage, and a pinch of salt. Stir to combine.

   Time: PT2M

   Temperature: Low

8. Simmer the Beans

   Maintain a low boil/simmer for about 45 minutes, stirring occasionally, until beans are tender but still hold their shape. Adjust water if the gravy looks too thin.

   Time: PT45M

   Temperature: Low

9. Finish with Sweet‑Sour Touch

   Turn off the heat. Stir in a pinch of sugar and 1 tsp vinegar to brighten the flavor. Taste and adjust seasoning if needed.

   Time: PT1M

10. Cook Brown Rice Pasta‑Style

    While beans finish, bring 4 cups water to a boil in a separate saucepan. Add 1 cup brown rice, stir, and boil uncovered for 30 minutes. Drain thoroughly in a sieve and let sit uncovered for a few minutes to steam off excess moisture.

    Time: PT30M

    Temperature: High

11. Serve and Garnish

    Spoon a generous portion of beans over a bed of brown rice. Garnish with torn celery leaves or fresh parsley/cilantro if available. Serve hot.

    Time: PT2M

12. Store Leftovers

    Cool beans to room temperature, then portion into airtight containers. Freeze in ice‑cube trays for easy single‑serving thawing. Store cooked rice separately in the refrigerator.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

55 g

Fat

5 g

Fiber

10 g