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Kidney Beans and Rice (Slow-Simmered Red Beans)
2 u 30 minVoor 4Nutri-Score A€
A
2 u 30 min
2 u 30 minKidney Beans and Rice (Slow-Simmered Red Beans)
recept van
Becca | Baby Hands Bakes
@babyhandsbakes
1 recept
1 import
0 keer gekookt
wat je nodig hebt
Ingrediënten
dried kidney beans (soaked overnight and drained)Voorraadkast400 g
onion (cut into small pieces)Groente en fruit1 stuk
green onion (chopped)Groente en fruit3 stukken- broth (added gradually)Voorraadkast1 liter
seasoning blendKruiden en specerijen10 g
saltKruiden en specerijen8 g- cilantro (chopped)Groente en fruit20 g
- white pepperKruiden en specerijen2 g
rice (cooked, for serving)Granen300 g
per portie
Voedingswaarden
472kcal
- Koolhydraten
- 85 g
- Eiwitten
- 26 g
- Vetten
- 3 g
wat je gebruikt
Keukengerei
Soeppan
Koekenpan
Steelpan
stap voor stap
Bereiding
- Stap 1
Soak the beans
- Rinse the dried kidney beans and soak them overnight in plenty of water.
- Drain the beans before cooking.
- Stap 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.
- Stap 3
Add broth and beans
- Pour in the broth slowly, scraping the bottom of the pot.
- Add the drained soaked beans.
- Stap 4
Season
- Add the seasoning blend, salt, cilantro and white pepper.
- Stir everything together.
- Stap 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.
- Stap 6
Serve
- Spoon the beans and their juices over cooked rice.