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Kidney Beans and Rice (Slow-Simmered Red Beans)
2 h 30 minPara 4Nutri-Score A€
A
2 h 30 min
2 h 30 minKidney Beans and Rice (Slow-Simmered Red Beans)
receta de
Becca | Baby Hands Bakes
@babyhandsbakes
1 receta
1 importación
0 veces cocinadas
lo que necesita
Ingredientes
dried kidney beans (soaked overnight and drained)Despensa400 g
onion (cut into small pieces)Frutas y verduras1 pieza
green onion (chopped)Frutas y verduras3 piezas- broth (added gradually)Despensa1 litro
seasoning blendEspecias10 g
saltEspecias8 g- cilantro (chopped)Frutas y verduras20 g
- white pepperEspecias2 g
rice (cooked, for serving)Cereales300 g
por ración
Nutrición
472kcal
- Carbohidratos
- 85 g
- Proteínas
- 26 g
- Grasas
- 3 g
lo que usará
Utensilios
Olla
Sartén
Cazo
paso a paso
Preparación
- Paso 1
Soak the beans
- Rinse the dried kidney beans and soak them overnight in plenty of water.
- Drain the beans before cooking.
- Paso 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.
- Paso 3
Add broth and beans
- Pour in the broth slowly, scraping the bottom of the pot.
- Add the drained soaked beans.
- Paso 4
Season
- Add the seasoning blend, salt, cilantro and white pepper.
- Stir everything together.
- Paso 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.
- Paso 6
Serve
- Spoon the beans and their juices over cooked rice.