Plat
Kidney Beans and Rice (Slow-Simmered Red Beans)
2 h 30Pour 4Nutri-Score A€
A
2 h 30
2 h 30Kidney Beans and Rice (Slow-Simmered Red Beans)
recette de
Becca | Baby Hands Bakes
@babyhandsbakes
1 recette
1 import
0 fois cuisinée
ce qu’il vous faut
Ingrédients
dried kidney beans (soaked overnight and drained)Épicerie400 g
onion (cut into small pieces)Fruits et légumes1 morceau
green onion (chopped)Fruits et légumes3 morceaux- broth (added gradually)Épicerie1 litre
seasoning blendÉpices10 g
saltÉpices8 g- cilantro (chopped)Fruits et légumes20 g
- white pepperÉpices2 g
rice (cooked, for serving)Céréales300 g
par portion
Nutrition
472kcal
- Glucides
- 85 g
- Protéines
- 26 g
- Lipides
- 3 g
ce que vous utiliserez
Ustensiles
Marmite
Poêle
Casserole
pas à pas
Préparation
- Étape 1
Soak the beans
- Rinse the dried kidney beans and soak them overnight in plenty of water.
- Drain the beans before cooking.
- Étape 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.
- Étape 3
Add broth and beans
- Pour in the broth slowly, scraping the bottom of the pot.
- Add the drained soaked beans.
- Étape 4
Season
- Add the seasoning blend, salt, cilantro and white pepper.
- Stir everything together.
- Étape 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.
- Étape 6
Serve
- Spoon the beans and their juices over cooked rice.