Red Beans & Rice
This famous Creole dish is inspired by the celebrated Afro-Vegan chef, Bryant Terry, author of Vegan Soul Kitchen: Fresh Healthy and creative African American Cuisine. Terry is a James Beard Award-Winning chef, educator, and author renowned for his activism to create a healthy, just, and sustainable food system. This recipe tastes best when you soak and cook the beans yourself, but canned beans will work too for a weeknight dinner. Check out the 1/2 sheet for dry bean cooking tips!
Servings: 6 servings
- 2 large pots
- 1 Ib dry red beans
- 1 carrot
- 1 cup cup cooked brown rice
- 1 onion
- 1 bell pepper
- 3 oz tomato paste
- 1 Bay leaf
- 2-3 cloves of garlic
- 1 tsp Italian seasoning
- 1.5 tsp Hungarian blend
- Soak and cook red beans according to half sheet (adding bay leaf, 1/2 the onion, the carrot, and 1-2 garlic cloves to your cooking water).
- While the beans cook, make the rice. Put the rice into a large pot and fill with cold water. Rinse and repeat swirling with your fingers until the water almost runs clear, drain. (See back for more rice rinsing details.)
- Add 1 3/4 cups water and a generous pinch of salt. Stir and set over high heat, bring to a boil, then reduce the heat to a simmer. Cover and reduce heat to low, cook until tender, about 30-45 minutes. Remove rice from pot and set aside for about 10 min. Rinse and dry pot lightly. While rice cooks, prep your vegetables. Add 1 3/4 cups water and a generous pinch of salt. Stir and set over high heat, bring to a boil, then reduce the heat to a simmer. Cover and reduce heat to low, cook until tender, about 30-45 minutes. Remove rice from pot and set aside for about 10 min. Rinse and dry pot lightly. While rice cooks, prep your vegetables.
- Dice remaining half of the onion. Mince or grate remaining 1-2 cloves garlic. Remove core from bell pepper and dice. Add 1 tbsp oil to previously used pot. Add cooked brown rice and stir often until rice starts smelling nutty, about 2 min. Add onions, bell pepper, garlic Hungarian spice blend, Italian seasoning, salt, and pepper. Cook for about 2-3 min. Add tomato paste and cook another 1-2 min until tomato paste begins to caramelize.
- Add 1 1/4 cups of cooked beans and 1/2 cup of bean cooking liquid. Reduce the heat and stir until well incorporated. Cook simmering, stirring occasionally, until most of the liquid has evaporated, about 15 to 20 minutes (you can add additional liquid or broth if pot seems too dry).
- Serve with your favorite hot sauce or other toppings - green onions, chopped jalapenos, a little cheese, etc. Enjoy!