Main
Kidney Beans and Rice (Slow-Simmered Red Beans)
2 h 30 minServes 4Nutri-Score A€
A
2 h 30 min
2 h 30 minKidney Beans and Rice (Slow-Simmered Red Beans)
recipe by
Becca | Baby Hands Bakes
@babyhandsbakes
1 recipe
1 import
0 cooked
what you need
Ingredients
dried kidney beans (soaked overnight and drained)Pantry400 g
onion (cut into small pieces)Produce1 piece
green onion (chopped)Produce3 pieces- broth (added gradually)Pantry1 litre
seasoning blendSpices10 g
saltSpices8 g- cilantro (chopped)Produce20 g
- white pepperSpices2 g
rice (cooked, for serving)Grains300 g
per serving
Nutrition
472kcal
- Carbs
- 85 g
- Proteins
- 26 g
- Fat
- 3 g
what you’ll use
Tools
Stockpot
Frying pan
Saucepan
step by step
Method
- Step 1
Soak the beans
- Rinse the dried kidney beans and soak them overnight in plenty of water.
- Drain the beans before cooking.
- Step 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.
- Step 3
Add broth and beans
- Pour in the broth slowly, scraping the bottom of the pot.
- Add the drained soaked beans.
- Step 4
Season
- Add the seasoning blend, salt, cilantro and white pepper.
- Stir everything together.
- Step 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.
- Step 6
Serve
- Spoon the beans and their juices over cooked rice.