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Red beans and rice
I've adapted this recipe from a number that I have used in the past. You can deviate from this and it is still delicious! Normally, I serve this with a jerk marinated chicken or pork, but it also goes well with grilled fish, steak and many other treats. If you serve it with something that isn't spicy, try adding some of the spices I list as optional. BTW. Red beans are the #1 highest anti-oxidant food per serving according to the USDA, so this is both delicious and very healthy too! Ingredients
- 1 pound dried red beans
- 6 cups brown rice, white rice, or a mix of both
- 2 tablespoons olive or vegetable oil
- 1 large onion, diced
- 1 green pepper, diced
- 10 cloves garlic, minced
- 1 bunch cilantro, chopped
- 1 cube tomato-based chicken broth or plain chicken broth (tomato-based is available in the mexican seciton of most supermarkets)
- 2 tsp salt
- 2 tsp fresh ground pepper
- Optional Spices (1 tsp allspice, 1/2 tsp Cayenne, 1 tsp ground cloves, 1 tsp ground cinnamon, 1 tsp ground cumin, 1 tsp powered mustard)
Directions
- The night before, soak the red beans in plenty of water.
- Make the rice in a rice cooker or on the stove.
- Add enough water to the red beans to cover them and leave 2-3 inches of water on top. Add a cube of the tomato-based chicken broth or chicken broth, bring to boil, then simmer for 50 minutes.
- While the beans are boiling, add the two tablespoons of oil to a large saute pan on med-high. Add the diced onions and green pepper and stir for about 4 minutes. Add the garlic and stir for 1 minutes. Then add the assorted spices, salt and pepper and stir for 1 additional minute. Remove from heat.
- When the beans are done, combine the sauteed vegetables with the beans and simmer for another 10 minutes (1 hr altogether).
- Combine the cooked rice, beans, and chopped cilantro. Stir thoroughly to mix.
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It was an excellent addition to the jerked meat. I would like to try it with a little more kick to it.1
This is simple but delicious. Ever since we lived in Weekhawken, NJ, and ate frequently in the Union Cafe (a Cuban cafeteria-style eatery) I've been a huge fan of both red beans and rice and black beans and rice. Healthy comfort food.2
This can be a meal in itself! This dish is full of fiber especially if you use brown rice. Fiber can fights heart disease and diabetes3
Well seasoned, but I'd go spicier.1
Fantastic side dish. Compliments most meat or fish entrees. My kids liked the seasoning and the fact that it wasn't too spicy. I have even used the leftovers and added meat or fish to it to make a great meal in a bowl.1
I love that you've used brown rice in this recipe. Delicious!1
I really like this recipe. I don't however, care for cilantro - just a personal dislike of mine, so I would substitute parsley in this case. Thank you for sharing this!1
this looks very good can't wait to try it, i like a little spicy, like you find in louisiana1
I made this as a side dish last night! It was awesome Thanks
John love the addition of cinnamon, this will be a regular around here!
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I love red beans and rice but have never made it myself. I will now! You post the best recipes Claudia!
Very similar to Caribbean traditional food "moro" which is delicious. In Dominican Republic rice and beans are called "the flag" as it is almost an everyday must meal. We generally soften the beans in a pressure cooker and then do a sofrito with all the spices and herbs, add the beans, wait for it to boil, add the rice and then let it dry, lower the fire and let it cook at slow fire for half hour. Love this recipe and it definitely goes well with meat that has a sauce...we also do it with black beans, white beans, green pigeon peas, etc...some people also add coconut milk...
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Looks delicious! My husband loves red beans and rice from a box but I hate to make it because of the high sodium. Can't wait to try this much healthier sounding version!1
I loved this
I love red beans and rice, Looks inviting.. Tastes best with a spicy side dish.
I love a basic bowl of red beans and rice. It is filling, nutritious, and economical and of course tasty or I wouldn't eat it. Sometimes simple is the best.
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