Caribbean red beans

Recipe Information

Ingredients

• 1 1/2 cups dried small red beans, picked, rinsed, soaked overnight, and drained

• 6 1/2 cups water

• 3 bay leaves

• 1 1/4 cups assorted brown rice, rinsed and drained

• 3 tablespoons olive oil or canola oil

• 1 1/4 teaspoons salt

• 1 yellow onion, chopped

• 1/2 green bell pepper, seeded and chopped

• 1 celery stalk, chopped

• 4 cloves garlic, minced

• 1/2 teaspoon ground allspice

• 1/2 teaspoon ground cloves

• 1/2 teaspoon cayenne pepper

• 1/2 teaspoon freshly ground black pepper

• 1 cup vegetable stock or vegetable broth

• 1 tomato, cored and diced

• 2 tablespoons chopped fresh thyme

• 1 teaspoon hot sauce

• 3 tablespoons chopped fresh cilantro

Directions

• Bring beans, 4 cups water, and bay leaves to a boil in a large saucepan over high heat. Reduce heat, cover partially, and simmer 60-70 minutes until the beans are tender. Drain and discard the bay leaves.

• Bring rice, one tablespoon oil, 1/2 teaspoon salt, and remaining water to a boil in a covered saucepan over medium-high heat. Reduce the heat and simmer 45 minutes until rice is tender. Set aside and keep warm.

• Heat remaining oil in a large saucepan over medium-high heat. Sauté onion, bell pepper, and celery 6-8 minutes until softened. Add and cook garlic one minute. Add allspice, cloves, cayenne, remaining salt, and black pepper, cooking for one minute.

• Stir in cooked beans, vegetable stock, tomato, thyme, and hot-pepper sauce. Cook 6-8 minutes to heat through. Distribute rice among individual bowls and top with beans and cilantro.

Nutrition (per serving)

• Calories: 382 cal

• Total fat: 9g

• Saturated fat: 1g

• Monounsaturated fat: 5g

• Cholesterol: 0mg

• Sodium: 517mg

• Carbohydrate: 63g

• Fiber: 11g

• Protein: 14g