Ingredients
Scale
- 1 cup dried red beans (or 2 cans, drained and rinsed)
- 1 cup long-grain rice
- 1 medium onion, diced
- 1 green bell pepper, diced
- 3 garlic cloves, minced
- 1 tsp cumin
- 2 bay leaves
- 4 cups low-sodium vegetable broth
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- If using dried beans, rinse and soak them overnight. Drain before cooking.
- In a large pot over medium heat, add olive oil. Sauté onions and green bell peppers for about 5 minutes until softened.
- Stir in minced garlic and sauté for an additional minute until fragrant.
- Add cumin, salt, and pepper; mix well to coat the vegetables.
- Pour in the rinsed red beans (or canned beans) along with vegetable broth and bay leaves. Bring to a gentle boil.
- Reduce heat to low, cover the pot, and let it simmer for about 1 hour (or until beans are tender), stirring occasionally.
- While beans cook, prepare rice according to package instructions.
- Once both are cooked through, combine them gently and serve hot with fresh herbs if desired.
Notes
- To enhance flavor, consider adding a splash of hot sauce or smoked paprika during cooking.
- For a heartier meal, mix in chopped spinach or kale just before serving.
- Prep Time: 10 minutes
- Cook Time: 70 minutes
- Category: Main
- Method: Simmering
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 300
- Sugar: 2g
- Sodium: 420mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 14g
- Protein: 10g
- Cholesterol: 0mg