Cooking at Home – Red Beans and Rice | Kiowa County Press

Kidney Beans and Rice – USDA

Makes: 8 servings

This tasty dish is a Monday night tradition in many homes. This vegetarian recipe uses dried beans, onion, pepper and spices.

Ingredients

  • 2 cups kidney beans, dried
  • 8 cups of water
  • 1 1/2 cup onion (chopped)
  • 1 cup celery (chopped)
  • 4 bay leaves
  • 3 tbsp garlic (chopped)
  • 1 tbsp parsley (optional)
  • 2 teaspoons thyme (crushed, dried)
  • 1 teaspoon of salt
  • 1 teaspoon black pepper
  • 1 cup red bell pepper (chopped – can also use green bell pepper)
  • hot cooked rice

directions

  1. Sort the beans to eliminate bad beans. Rinse the beans thoroughly.
  2. In a 5-quart saucepan, combine the beans, water, onion, celery and bay leaves. Bring to boil; lower the temperature.
  3. Cover and cook over low heat for about 1-1/2 hours or until beans are tender. Stir and smash the beans against the side of the pan.
  4. Add the garlic, parsley, thyme, salt, black pepper and green pepper.
  5. Cook, uncovered, over low heat, until creamy, about 30 minutes. Remove the bay leaves. Serve over hot cooked rice.

Source: Food and Drug Administration (FDA).

Nutrition information

Portion: 1/8 recipe (359g)

Nutrients

Quantity

total calories

168

Total fat

1g

Saturated fat

0g

Cholesterol

0mg

Sodium

315mg

Carbohydrates

31 grams

Alimentary fiber

9 grams

Total sugars

2g

Added sugars included

0g

Protein

11 grams

Vitamin D

0mcg

Calcium

75mg

Iron

3mg

Potassium

594mg

About Florence M. Sorensen

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