Oprah’S Red Beans & Rice With Salsa

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Servings: 6 Difficulty: Advanced
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A hearty, slow-simmered bean stew served over fluffy rice with a fresh, zesty salsa.
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This comforting dish combines the earthy richness of red and kidney beans with aromatic spices like cumin, coriander, and chili powder. Simmered until tender, the beans are mixed with cooked brown rice for a satisfying, filling meal. The accompanying fresh salsa adds a bright, acidic contrast with lime, cilantro, and jalape&# 195;±o, cutting through the warmth of the stew. ItâÂÂs a perfect weeknight dinner that feels like a hug in a bowl, offering a rustic, home-style flavor profile that is both simple to prepare and deeply rewarding. Ideal for cozy evenings or casual gatherings.

Oprah's Red Beans & Rice With Salsa recipe image
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Oprah’S Red Beans & Rice With Salsa

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 83.4

Description

This comforting dish combines the earthy richness of red and kidney beans with aromatic spices like cumin, coriander, and chili powder. Simmered until tender, the beans are mixed with cooked brown rice for a satisfying, filling meal. The accompanying fresh salsa adds a bright, acidic contrast with lime, cilantro, and jalape&# 195;±o, cutting through the warmth of the stew. ItâÂÂs a perfect weeknight dinner that feels like a hug in a bowl, offering a rustic, home-style flavor profile that is both simple to prepare and deeply rewarding. Ideal for cozy evenings or casual gatherings.

Ingredients

Directions

  1. Pick over and rinse the dried red and kidney beans thoroughly.
  2. Place beans in a large bowl and cover completely with cold water.
  3. Let the beans soak overnight or for at least 8 hours, then drain.
  4. Transfer drained beans to a large pot and add 3 cups of water.
  5. Bring to a boil over medium heat and cook for 5 minutes.
  6. Stir in the chopped onion, peeled garlic cloves, dried oregano, and bay leaf.
  7. Reduce heat to low and simmer, uncovered, for about 1 hour until beans are tender.
  8. Add chili powder, ground cumin, dried coriander, red pepper flakes, and tomato juice; stir to combine.
  9. In a medium saucepan, combine brown rice and chicken stock.
  10. Bring rice mixture to a boil over medium-high heat.
  11. Cover, reduce heat to low, and simmer for 45 minutes until rice is tender.
  12. While rice cooks, combine cubed tomato, jalapeño, scallions, lime juice, and cilantro in a bowl for the salsa.
  13. Once rice is done, stir it into the bean mixture.
  14. Ladle the bean and rice mixture into bowls and serve with the fresh salsa on the side.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 83.4kcal
% Daily Value *
Total Fat 0.3g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 6.0mg1%
Total Carbohydrate 17.1g6%
Dietary Fiber 4.3g18%
Sugars 5.4g
Protein 4.1g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a quicker soak, cover beans with water, bring to a boil for 2 minutes, remove from heat, and let stand for 1 hour before draining.

To make this recipe vegan, substitute the chicken stock with vegetable stock.

The salsa can be prepared up to a day in advance to allow the flavors to meld; cover and refrigerate until ready to serve.

Adjust the amount of red pepper flakes and jalapeño to suit your preferred level of spiciness.

Keywords: red beans, rice, salsa, slow cooked, bean stew, comfort food, healthy dinner, vegan, vegetarian, spicy, cumin, chili powder, lime, cilantro, kidney beans, brown rice, home cooking, easy recipe
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