Red Beans And Rice

This comforting Red Beans and Rice dish is a staple of home-style cooking, offering a perfect balance of protein and fiber. The recipe relies on the deep, earthy flavor of canned kidney beans, which are gently simmered with aromatic onions, celery, and garlic in melted butter. The result is a rich, savory stew that clings beautifully to the fluffy cooked rice. It&# 226;ÂÂs an incredibly economical meal that comes together quickly, making it ideal for busy weeknights or casual gatherings. The simple seasoning of salt and pepper allows the natural sweetness of the vegetables and beans to shine through, while the fresh parsley adds a bright, herbal finish. Serve this satisfying vegetarian main hot, straight from the pot.

Cooking Method: Stewing

Cuisine: Global

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 728.3

Dietary: Gluten-free, Low-fat

Description

This comforting Red Beans and Rice dish is a staple of home-style cooking, offering a perfect balance of protein and fiber. The recipe relies on the deep, earthy flavor of canned kidney beans, which are gently simmered with aromatic onions, celery, and garlic in melted butter. The result is a rich, savory stew that clings beautifully to the fluffy cooked rice. It&# 226;ÂÂs an incredibly economical meal that comes together quickly, making it ideal for busy weeknights or casual gatherings. The simple seasoning of salt and pepper allows the natural sweetness of the vegetables and beans to shine through, while the fresh parsley adds a bright, herbal finish. Serve this satisfying vegetarian main hot, straight from the pot.

Ingredients

1/2 cup Onion, chopped
1/2 cup Celery, chopped
1 Garlic Clove
2 tablespoon Butter or margarine
16 ounce Canned kidney beans
2 cup Cooked rice
1 tablespoon Parsley, chopped
1/4 teaspoon Salt
1/8 teaspoon Pepper

Directions

1
Melt the butter or margarine in a large skillet or saucepan over medium heat.
2
Add the chopped onion, celery, and garlic to the pan.
3
Cook the vegetables, stirring occasionally, until they are tender and translucent, about 5 to 7 minutes.
4
Drain and rinse the canned kidney beans, then add them to the skillet with the vegetables.
5
Stir in the cooked rice, chopped parsley, salt, and pepper.
6
Reduce the heat to low and let the mixture simmer for 5 minutes to allow the flavors to meld together.
7
Serve hot.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 728.3kcal

% Daily Value *
Total Fat 7.6g12%
Saturated Fat 2.2g12%
Cholesterol 0.0mg0%
Sodium 1317.0mg55%
Total Carbohydrate 125.7g42%
Dietary Fiber 27.1g109%
Sugars 10.1g
Protein 38.7g78%

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

Keywords: red beans, kidney beans, rice, vegetarian, comfort food, easy dinner, quick meal, bean stew, budget friendly, one pot, healthy, high fiber, plant based, lunch, dinner, leftovers, simmered, herbs, parsley, onion

Read it online: https://www.chefs-mate.com/recipe/red-beans-and-rice-2/