Red Beans and Rice
This flavorful dish is a Monday night tradition in many homes. This vegetarian recipe uses dry beans, onion, pepper, and spices.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/8 of recipe (359g)
224
Calories
12g
Protein
43g
Carbs
1g
Fat
10g
Fiber
3g
Sugar
324mg
Sodium
Saturated Fat 0 g · Cholesterol 0 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
red beans, dry
2 cups
water
8 cups
onion
1 1/2 cups · chopped
celery
1 cup · chopped
bay leaves
4
garlic
3 tablespoons · chopped
parsley
optional
thyme
2 teaspoons · crushed, dried
salt
1 teaspoon
black pepper
1 teaspoon
red bell pepper
1 cup · chopped - could also use green pepper
cooked brown rice
2 cups
Instructions
- 1
Wash hands with soap and water.
- 2
Pick through beans to remove shriveled or broken beans. Rinse beans thoroughly.
- 3
In a 5-quart pot, mix beans, water, onion, celery, and bay leaves. Bring to boiling; reduce heat.
- 4
Cover and cook over low heat for about 1 to 1/2 hours or until beans are tender. Stir and mash beans against side of pan.
- 5
Add garlic, parsley, thyme, salt, black pepper, and red or green pepper.
- 6
Cook uncovered, over low heat, until creamy, about 30 minutes. Remove bay leaves. Serve over hot cooked rice.
Source: USDA MyPlate Kitchen · Food and Drug Administration (FDA) US Department of Health and Human Services
Part of Nutrola's AI-powered nutrition tracking app. Every recipe has full macros so you can log it in one tap.
Track Every Meal with Nutrola
Log this recipe in seconds with AI-powered photo scanning. Get exact macros for everything you eat.
