Red Beans & Rice (Randelman)

This comforting dish marries earthy red kidney beans with fluffy white rice, infused with the warm aromatics of garlic, cumin, and oregano. The addition of fresh bell peppers and onions adds a vibrant crunch and subtle sweetness that balances the rich spices. Perfect for a cozy weeknight dinner or a satisfying plant-based lunch, this recipe delivers deep, savory flavors in every bite. It is simple to prepare using pantry staples, making it an ideal go-to meal when you crave something wholesome yet delicious.

Cooking Method: Sautéing, Stewing

Cuisine: Mediterranean

Courses: Main Courses

Difficulty: Intermediate

Servings: 8

Calories: 79.8

Dietary: Gluten-free

Description

This comforting dish marries earthy red kidney beans with fluffy white rice, infused with the warm aromatics of garlic, cumin, and oregano. The addition of fresh bell peppers and onions adds a vibrant crunch and subtle sweetness that balances the rich spices. Perfect for a cozy weeknight dinner or a satisfying plant-based lunch, this recipe delivers deep, savory flavors in every bite. It is simple to prepare using pantry staples, making it an ideal go-to meal when you crave something wholesome yet delicious.

Ingredients

1/2 pound Red kidney beans, soaked
1 lg Green bell pepper, cut into
1 md Onion, chopped
1 sm Green bell pepper, chopped
4 cloves Garlic, chopped
1/4 tsp Oregano
1/2 tsp Cumin
3 tsp Salt
to taste Black pepper
2 cups Rice
1/4 cup Olive oil
1 Bay leaf

Directions

1
Place soaked red kidney beans and bay leaf in a pot with enough water to cover; bring to a boil and simmer until tender.
2
While beans are cooking, heat olive oil in a separate large pot or Dutch oven over medium heat.
3
Add chopped onion, green bell peppers, and garlic to the hot oil; saut, stirring frequently, for about 5 minutes until softened.
4
Once the beans are tender, drain them, reserving approximately 3 cups of the cooking liquid (stock).
5
Add the drained beans to the pot with the sauted vegetables.
6
Stir in the rice, cumin, oregano, salt, and black pepper until evenly distributed.
7
Pour in the reserved 3 cups of bean stock; bring the mixture to a boil over high heat.
8
Once boiling, reduce heat to low, cover, and simmer for about 15 minutes, or until most of the liquid is absorbed and rice is tender.
9
Remove from heat and let stand for 5 minutes; fluff with a fork before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 79.8kcal

% Daily Value *
Total Fat 0.4g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 2.1mg1%
Total Carbohydrate 14.2g5%
Dietary Fiber 4.3g18%
Sugars 2.2g
Protein 5.2g11%

* 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

Adapted from Randelman & Schwartz, "Memories of a Cuban Kitchen".

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water to restore moisture.

Substitution: If you do not have reserved bean stock, you can use vegetable broth or water mixed with a bouillon cube for added flavor.

Tip: For a richer flavor, you can saut the vegetables for a longer time until they begin to caramelize slightly.

Keywords: red beans, rice, kidney beans, vegetarian, vegan, one-pot meal, cumin, oregano, garlic, bell pepper, simmered, comfort food, plant-based, mediterranean, healthy dinner, bean stew, easy recipe, family meal, spiced rice, hearty

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