Red Beans and Rice

Feb 20, 2023 | Dinner, Entree, Main Dish | 0 comments

Red Beans and Rice

OOOH MY! This dish is Sooooo good! Are you looking to increase your intake of beans? Then this is the dish for you! So creamy, bit spicy and very delicious! See the note section for tips if you are watching your fat intake and want to eliminate the coconut cream
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Dinner, Entrees, Main Course
Cuisine: Cajun
Diet: Diabetic, Vegan, Vegetarian
Keyword: Cajun, Cajun Main Dish, dairy free, gluten free, Mardi Gras, Red Beans, rice, Southern Cuisine, soy free
Servings: 6 Servings
Author: Denise Balistrieri

Equipment

  • 1 Large Saute Pan

Ingredients

  • 1 Med Onion, diced
  • 1 Med Green Bell Pepper, diced
  • 3 stalks Celery, diced
  • 3 Med Carrots, diced
  • 6 Cloves Garlic, thinly sliced
  • 1 TBSP Paprika (can substitute smoked paprika if you like)
  • 1 tsp Thyme, dried
  • 1 tsp Oregano, dried
  • 1 tsp Garlic, granulated
  • 1 tsp Onion, granulated
  • 1 tsp Cumin
  • 3 -15 oz cans Red Kidney Beans, rinsed and drained
  • 1 ¼ C Vegetable Broth or water
  • 2 Medium Bay Leaves
  • 1 Can Coconut Milk (Full fat, not lite!)
  • 1 tsp Lime juice, fresh squeezed
  • ¼ tsp Black Pepper, ground (adjust to taste)

Serving Options

  • Brown Rice
  • Parsley, fresh chopped

Instructions

  • Heat your saute pan over medium heat. When the pan is hot enough, add the diced onion, green pepper, celery and carrot. Saute until softened, about 10 minutes. Move the vegetables around the pan often to prevent burning. If needed, add 1 TBSP of water during the saute process to prevent sticking.
  • Add the garlic, paprika, thyme, oregano, cumin, granulated onion and garlic and black pepper. Mix well and saute for about 1 minute and continue to stir to prevent burning. You can use a TBSP of vegetable broth or water to deglaze the pan if needed.
  • Add the beans, coconut milk and bay leaves to the pan. Mix well and bring to a simmer over medium to medium-high heat.
  • Cover and reduce the heat to low. Simmer for about 10 minutes.
  • Remove the lid, add the lime juice and mix well.
  • Serve and enjoy! This dish is especially delicious on the second day, so it can be made ahead and refrigerated for 2-3 days before serving!

Notes

***To reduce the fat in this recipe, omit the coconut milk and add about 1/2-1 Cup of pureed white beans such as cannellini, great northern or butter beans

OOOH MY! This dish is Sooooo good! Are you looking to increase your intake of beans? Then this is the dish for you! So creamy, bit spicy and very delicious! See the note section for tips if you are watching your fat intake and want to eliminate the coconut cream