This robust Creole-style dish is a comforting staple that balances heat, acidity, and earthy flavors. The base features tender red kidney beans simmered with a classic Creole vegetable medley of onions, celery, carrots, and green peppers. Tomato paste and a splash of red wine create a rich, savory sauce, while cayenne and allspice provide the signature warm spice profile. Topped with a refreshing salsa made from crisp cucumber, tomatoes, and parsley, this meal offers a delightful contrast of textures. Its perfect for weeknight dinners or potlucks, serving as a satisfying, plant-based main that feels both rustic and refined. Simple to prepare with pantry staples, its a flavorful way to enjoy beans and rice.
Creole Beans & Rice
Description
This robust Creole-style dish is a comforting staple that balances heat, acidity, and earthy flavors. The base features tender red kidney beans simmered with a classic Creole vegetable medley of onions, celery, carrots, and green peppers. Tomato paste and a splash of red wine create a rich, savory sauce, while cayenne and allspice provide the signature warm spice profile. Topped with a refreshing salsa made from crisp cucumber, tomatoes, and parsley, this meal offers a delightful contrast of textures. Its perfect for weeknight dinners or potlucks, serving as a satisfying, plant-based main that feels both rustic and refined. Simple to prepare with pantry staples, its a flavorful way to enjoy beans and rice.Ingredients
Directions
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In a medium bowl, combine sliced cucumber, chopped tomatoes, chopped scallions, and fresh parsley.
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Add 1/4 cup vegetable oil, 3 1/2 tablespoons cider vinegar, 1/2 teaspoon cayenne pepper, 1/4 teaspoon allspice, and a dash of Tabasco sauce to the bowl.
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Toss gently to coat the vegetables evenly and set aside to let the flavors meld.
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Heat 3 tablespoons vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat.
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Add the chopped onion and minced garlic, sauting for 2 to 3 minutes until softened and fragrant.
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Stir in the chopped celery, diced carrot, and chopped green peppers.
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Continue cooking for another 5 to 7 minutes, stirring occasionally, until the vegetables are tender but still retain some crunch.
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In a small bowl, whisk together tomato paste, 1/4 cup red wine (substitute water or broth if preferred), 1 teaspoon cider vinegar, brown sugar, Dijon mustard, oregano, salt, 1/8 teaspoon cayenne, and 1/8 teaspoon allspice until smooth.
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Pour the sauce mixture into the pot with the sauted vegetables and stir to combine.
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Add the cooked kidney beans to the pot, stirring thoroughly to coat them in the sauce.
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Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally to prevent sticking.
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Serve the bean stew hot over a bed of warm cooked rice, topped with a generous spoonful of the fresh cucumber salsa.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 788.6kcal
- % Daily Value *
- Total Fat 35.0g54%
- Saturated Fat 8.4g43%
- Cholesterol 17.6mg6%
- Sodium 977.0mg41%
- Total Carbohydrate 100.1g34%
- Dietary Fiber 17.5g70%
- Sugars 13.1g
- Protein 23.0g46%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
