Creole Red Beans and Rice

This plant-based classic combines fiber-rich red beans with whole-grain brown rice to deliver a complete protein source that keeps you full and energized.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (8 servings), not per serving.

• 2 cups dry red beans · 1106 kcal in the whole recipe
• 8 cups water
• 1 1/2 cups chopped onion · 136 kcal in the whole recipe
• 1 cup chopped celery · 12 kcal in the whole recipe
• 4 bay leaves · 6 kcal in the whole recipe
• 3 tablespoons chopped garlic · 30 kcal in the whole recipe
• parsley (optional) · 2 kcal in the whole recipe
• 2 teaspoons dried thyme · 5 kcal in the whole recipe
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup chopped red bell pepper · 70 kcal in the whole recipe
• 2 cups cooked brown rice · 425 kcal in the whole recipe

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.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.