Caribbean Red Beans and Rice
Cook the beans from scratch and use the cooking liquid instead of the vegetable broth if you've got the time.
INGREDIENTS | SERVES 4
- 3 cloves garlic
- 1 small onion, chopped
- 3 ribs celery, chopped
- 2 tablespoons chopped fresh parsley
- 2 tablespoons olive oil
- ½ teaspoon rosemary
- ½ teaspoon thyme
- ¼ teaspoon cloves
- 1 15-ounce can kidney beans, drained
- 3 cups vegetable broth
- 2 bay leaves
- 1½ cups rice, uncooked
- Dash salt and pepper to taste
Use a food processor to process the garlic, onion, celery, and parsley until finely grated or minced.
Heat onion mixture in olive oil, stirring frequently, for a few minutes until soft. Add rosemary, thyme, cloves, and beans, stirring to combine well. Cook for a few more minutes until fragrant.
Reduce heat and add vegetable broth, bay leaves, and rice. Bring to a slow simmer, cover, and cook for 30 minutes.
Reduce heat to low, uncover, and cook for 10 more minutes, or until most of the liquid is absorbed. Season with salt and pepper.
Remove bay leaves before serving.
PER SERVING
Calories: 430 | Fat: 8g | Sodium: 1,046mg | Fiber: 8g | Protein: 11g
