New Orleans Red Beans and Rice

New Orleans Red Beans and Rice is a hearty and flavorful dish that showcases the rich culinary traditions of Louisiana. This dairy-free version features tender red beans simmered with spices and served over fluffy rice for a satisfying meal.

Ingredients

• Red kidney beans - 200 grams (1 cup, soaked overnight)
• Vegetable broth - 500 ml (2 cups)
• Onion - 1 medium, diced
• Green bell pepper - 1 medium, diced
• Celery - 1 stalk, diced
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Smoked paprika - 1 teaspoon
• Cayenne pepper - 1/4 teaspoon
• Thyme - 1 teaspoon, dried
• Bay leaf - 1
• Cooked white rice - 200 grams (1 cup)
• Salt - to taste
• Black pepper - to taste
• Green onions - for garnish, sliced

Steps

1. Rinse and drain the soaked kidney beans. In a large pot, heat the olive oil over medium heat.
2. Add the diced onion, green bell pepper, and celery to the pot, sautéing until softened, about 5-7 minutes.
3. Stir in the minced garlic, smoked paprika, cayenne pepper, thyme, and bay leaf, cooking for another 1-2 minutes until fragrant.
4. Add the rinsed beans and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 45 minutes, or until the beans are tender.
5. Once the beans are cooked, season with salt and black pepper to taste. Remove the bay leaf.
6. In a serving bowl, layer the cooked rice and spoon the red bean mixture over the top. Garnish with sliced green onions before serving.

Nutrition

• Calories: 450
• Protein: 20 g
• Carbs: 70 g
• Fiber: 15 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from red beans.
• High in fiber, promoting digestive health.

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