Creole Red Beans and Rice

Ingredients

• 2 su bardağı kuru kırmızı fasulye · 1171 kcal
• 8 su bardağı su
• 1,5 su bardağı doğranmış soğan · 83 kcal
• 1 su bardağı doğranmış kereviz sapı · 13 kcal
• 4 adet defne yaprağı · 1 kcal
• 3 yemek kaşığı doğranmış sarımsak · 32 kcal
• maydanoz (isteğe bağlı) · 2 kcal
• 2 tatlı kaşığı kuru kekik · 5 kcal
• 1 tatlı kaşığı tuz
• 1 tatlı kaşığı karabiber
• 1 su bardağı doğranmış kırmızı kapya biber · 43 kcal
• 2 su bardağı pişmiş esmer pirinç · 443 kcal

Method

1. Rinse the dry red beans thoroughly. In a large 5-quart pot, combine the beans, water, chopped onion, celery, and bay leaves.
2. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 1 to 1.5 hours, or until the beans are completely tender.
3. Stir the mixture and gently mash some of the beans against the side of the pot with a spoon to create a creamy texture.
4. Stir in the chopped garlic, parsley, thyme, salt, black pepper, and red bell pepper. Cook uncovered over low heat for another 30 minutes until thick and creamy.
5. Remove the bay leaves and serve the flavorful red beans hot over cooked brown rice.

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