This dish is super easy to make and is packed full of amazing flavors, spices and nutrients.
Red beans and rice may not sound like much, but there is so much more to it than you would think. I love to add extra spices to give it a warm and comforting feeling. Most of the ingredients are things that I typically have on hand, and it's perfect for those weeks when I need to save a little money on groceries. In this recipe I put the beans over white rice, but you could easily put it over your favorite grain such as brown rice, quinoa, or farro. Not only would it taste great but the added nutrients would be super beneficial.
Being vegetarian, beans are a staple in our house; not only because we enjoy eating them but because of their protein content and the vitamins and minerals that they contain. Beans are versatile food that can be used in numerous applications. They also help you feel full which is really important to help avoid overeating and excessive snacking. In one of my classes we had a whole day dedicated to beans and legumes. Our goal was to use beans in as many different ways as we could. The most creative way we came up with was a vegan black bean and chocolate ice cream. Who would have thought that beans could be put in ice cream and taste amazing! I could talk all day about beans and their list of benefits for our bodies, they really are a great addition to so many dishes. I hope you enjoy this recipe!
Red Beans and Rice
4 Servings
Ingredients:
· 2 tbsp. olive oil
· 1 medium onion, chopped
· 1 bell pepper, chopped
· 2-3 cloves garlic, minced
· 1 tsp. paprika
· 1 tsp. cumin
· 1 bay leaf
· 1/4 tsp. cinnamon
· 1/4 tsp. cayenne pepper
· 1 tsp. ground coriander
· 1/2 c. tomato sauce
· 2-3 15 oz. cans red beans rinse and drained
· 2 c. vegetable broth
· Fresh cilantro leaves for garnish (optional)
Instructions
1. In a large sauté pan, heat the olive oil over medium heat.
2. Add the onions and bell pepper. Sauté until slightly softened and the onions are almost translucent. Then add garlic, spices and bay leaf. Sauté, stirring occasionally, until onions are soft and translucent, about 5-7 minutes. Do not brown the onions.
3. Next, add the beans, broth, tomato sauce, and salt and bring to a boil.
4. Reduce the heat, cover the pan and simmer gently for about 15-20 minutes.
5. Adjust seasonings according to preference and serve with rice and garnish with cilantro.
*Notes
- Can be served over any grain, not just rice.
- If the sauce becomes too thick, add a little extra vegetable broth to thin it out to desired consistency. Should be saucy but not soupy.
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