This is a delicious version of red beans and rice, and while it takes a little bit to make it, it makes so much and it saves so well that it’s a valuable recipe to put into rotation.
Red Beans and Rice
Delicious variation on a classic, which I've modified to use brown rice and to match my preferred ways to cook beans and rice.
Servings: 8 servings
Calories: 477kcal
Ingredients
Beans
- 3 tbsp olive oil
- 1 yellow or white onion chopped
- 1 green bell pepper chopped
- 1 celery stalk chopped
- 2 tsp Creole seasoning salt-free preferred
- 1 tsp Spanish smoked paprika aka pimenton
- 1 lb dried red beans Domingo Rojo, Hidatsa Red, or Kidney
- 3.5 cups vegetable broth low sodium
- 1 bay leaf
- 2 tsp soy sauce
- 2 tsp Cholula or other hot sauce
Rice
- 1 tbsp neutral vegetable oil
- 1 large yellow onion diced
- 2 tbsp unsalted vegan butter or dairy butter if not aiming for vegan
- 1 bay leaf
- 1 tsp kosher salt
- 2 cups brown jasmine rice
- 3.5 cups vegetable broth low sodium
- 1 cup chives thinly sliced for serving
Instructions
Rice
- Pour the 1 tbsp neutral vegetable oil into a saucepan over medium-high heat. Add the 1 large yellow onion, 2 tbsp unsalted vegan butter, 1 bay leaf, and 1 tsp kosher salt and cook, stirring frequently, until the onion is soft, 6 to 8 minutes. Add the 2 cups brown jasmine rice and stir to coat.
- Add the mixture to the rice cooker. Stir in the 3.5 cups vegetable broth. Set the rice cooker to cook brown rice and leave until beans are complete.
Beans
- Soak the 1 lb dried red beans for 6-10 hours in a 1.5% salinity solution. Drain and rinse.
- Pour the 3 tbsp olive oil into the Instant Pot and heat on saute. Add the 1 yellow or white onion, 1 green bell pepper, and 1 celery stalk. Saute until softened and fragrant. Add the 2 tsp Creole seasoning and 1 tsp Spanish smoked paprika.
- Add the soaked beans, 3.5 cups vegetable broth, and 1 bay leaf. Turn Instant Pot to pressurize and go to high pressure for 5 minutes. Allow pressure to release naturally for 5 minutes, then release the rest of the way.
- Check the beans. If very well cooked (you want them fully soft), you can then move to the next step. If not, continue to cook either by bringing back to pressure for 1-5 minutes, or just by boiling on saute.
- Str in the 2 tsp soy sauce, 2 tsp Cholula or other hot sauce, and any salt if necessary.
Serving
- Serve the beans in bowls with a scoop of rice in the center and sprinkle the 1 cup chives on top. Pass more hot sauce at the table.
Notes
Makes 8 servings
Nutrition
Calories: 477kcal | Carbohydrates: 77g | Protein: 17g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 1210mg | Potassium: 970mg | Fiber: 11g | Sugar: 5g | Vitamin A: 1011IU | Vitamin C: 20mg | Calcium: 73mg | Iron: 5mg
Nutrition Facts
Red Beans and Rice
Amount Per Serving
Calories 477
Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 3g19%
Trans Fat 0.1g
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
Cholesterol 8mg3%
Sodium 1210mg53%
Potassium 970mg28%
Carbohydrates 77g26%
Fiber 11g46%
Sugar 5g6%
Protein 17g34%
Vitamin A 1011IU20%
Vitamin C 20mg24%
Calcium 73mg7%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.