Red Beans and Rice

By More Food

Red Beans and Rice is a staple across many cultures. It is a delicious, yet simple meal. Red beans and rice can be a main dish or side dish (that can be paired with many things) and a kid friendly pleaser. Check out the recipe below. Many of the ingredients are typically kept in the kitchen but the remainder can be purchased with SNAP dollars.

Ingredients:

  • 2 cups red beans, dry
  • 8 cups water
  • 1 1/2 cups onion (chopped)
  • 1 cup celery (chopped)
  • 4 bay leaves
  • 3 tablespoons garlic (chopped)
  • 1 tablespoon parsley (optional)
  • 2 teaspoons thyme (crushed, dried)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 cup red bell pepper (chopped – could also use green pepper)
  • hot cooked rice

Makes: 8 servings

Cook time: 30 minutes

Directions:

  • Wash hands with soap and water.
  • Pick through beans to remove bad beans. Rinse beans thoroughly.
  • In a 5-quart pot, mix beans, water, onion, celery and bay leaves. Bring to a boil; reduce heat.
  • Cover and cook over low heat for about 1-1/2 hours or until beans are tender. Stir and mash beans against side of pan.
  • Add garlic, parsley, thyme, salt, black pepper, and green pepper.
  • Cook uncovered, over low heat, until creamy, about 30 minutes. Remove bay leaves. Serve over hot cooked rice.

Nutrition Facts (Serving Size – 1/8 cup):

Calories: 168

Total Fat: 1g

Saturated Fat 0g

Cholesterol: 0 mg

Sodium: 315mg

Total Carbohydrate: 31g

Dietary Fiber: 9g

Total Sugars: 2g

Protein: 11g

Tips for Cooking Dry Beans

Note: Make sure you use a large enough pot since beans expand to double or triple their size when soaked and cooked.

Rinse beans and remove any rocks or shriveled beans. Place beans in a large pot.

Add three cups of water per 1 cup of beans and choose a short or long soak:

Short soak: Bring beans to a boil and boil for 2 minutes. Turn off the heat, cover and let the beans soak in the water for about an hour. The beans are now ready to use in recipes that call for cooked or canned beans.

Long soak: Cover beans with water at least 3 inches above the beans. Soak overnight. Drain the soaked beans: rinse with clean water and drain again. Add 3 cups clean water for every 1 cup of dry beans. Bring to a boil; turn the heat down to low and cook slowly until tenter – about 2 hours. Check the beans often to make sure there is enough water in the pot, if not add more water and continue to cook. The beans are now ready to use in recipes that call for cooked or canned beans.

 Recipe and Nutrition Information can be accessed at:

https://fns-prod.azureedge.net/sites/default/files/resource-files/MCRRed_Beans_and_Rice.pdf

Tips for cooking dry beans: https://extension.unh.edu/blog/2020/05/cooking-dried-beans