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Red Beans and Rice

  • 505calories

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Source: www.goodhousekeeping.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B9, H, C, P
MineralsCopper, Natrium, Fluorine, Chromium, Silicon, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup(s) regular long-grain white rice

  2. 1 tablespoon(s) vegetable oil

  3. 2 medium celery stalks , with leaves, sliced

  4. 2 clove(s)

  5. garlic , minced

  6. 1 medium red onion , coarsely chopped

  7. 1/2 teaspoon(s) dried thyme leaves

  8. 1 bay leaf

  9. 2 can(s) (15 ounces each) red kidney beans , add more if needed, rinsed and drained

  10. 1 package(s) (6-ounce)

  11. sliced Canadian bacon , cut into thin strips

  12. 1 cup(s) reduced-sodium chicken broth

  13. 1 teaspoon(s) Worcestershire sauce

  14. Hot pepper sauce

  15. 1/3 cup(s) minced fresh parsley leaves

Instructions Jump to Ingredients ↑

  1. Prepare rice as label directs, keep warm.

  2. Meanwhile, in 4-quart saucepan, heat oil over medium heat until hot. Add celery, garlic, onion, thyme, and bay leaf and cook until vegetables are tender and lightly browned, about 10 minutes, stirring occasionally.

  3. Stir in beans, Canadian bacon, chicken broth, Worcestershire, 1/8 to 1/4 teaspoon hot pepper sauce, and all but 1 tablespoon parsley and cook, stirring occasionally, until heated through. Discard bay leaf.

  4. To serve, spoon cooked rice then bean mixture into 4 large soup bowls. Sprinkle with remaining parsley. Serve with additional hot pepper sauce if you like.

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