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Kidney Beans and Rice (Slow-Simmered Red Beans)
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Kidney Beans and Rice (Slow-Simmered Red Beans)

2 Std. 30 Min.Für 4Nutri-Score A€
von @babyhandsbakes1 Import0 Mal gekocht
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was Sie brauchen

Zutaten

4 Personen
  • dried kidney beans (soaked overnight and drained)Vorräte400 g
  • onion (cut into small pieces)Obst & Gemüse1 Stück
  • green onion (chopped)Obst & Gemüse3 Stücke
  • broth (added gradually)Vorräte1 Liter
  • seasoning blendGewürze10 g
  • saltGewürze8 g
  • cilantro (chopped)Obst & Gemüse20 g
  • white pepperGewürze2 g
  • rice (cooked, for serving)Getreide300 g

pro Portion

Nährwerte

472kcal

Kohlenhydrate
85 g
Eiweiß
26 g
Fett
3 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Kochtopf
  • Bratpfanne
  • Stielkasserolle

Schritt für Schritt

Zubereitung

  1. Soak the beans

    • Rinse the dried kidney beans and soak them overnight in plenty of water.
    • Drain the beans before cooking.
    Schritt 1

  2. Sauté the aromatics

    • Cut the onion into small pieces so it melts into the beans.
    • Chop the green onion, keeping the pieces a little larger since they will cook for a long time.
    • Sauté the onion and green onion in a little oil in the pot.
    Schritt 2

  3. Add broth and beans

    • Pour in the broth slowly, scraping the bottom of the pot.
    • Add the drained soaked beans.
    Schritt 3

  4. Season

    • Add the seasoning blend, salt, cilantro and white pepper.
    • Stir everything together.
    Schritt 4

  5. Simmer

    • Put the lid on and simmer on low until the beans are tender and the liquid has reduced.
    • Stir occasionally and check that there is still bean juice at the bottom.
    Schritt 5

  6. Serve

    • Spoon the beans and their juices over cooked rice.
    Schritt 6
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