Empty My Fridge
Why People Eat Red Beans & Rice on Mondays?
Ingredients
- Red bean½ lb
- White bean½ lb
- Avocado oil2 tbsp
- Onion · diced1
- Celery · diced2
- Poblano chili · diced1
- Garlic · minced3 cloves
- Cajun seasoning1 ½ tbsp
- Smoked paprika2 tsp
- Thyme · dried1 tsp
- Salt
- Cracked pepper
- Vegetable broth8 cups
- Bay leaf2
- Rice · cooked4 cups
- Black pepper
- Scallion
Instructions
- Put both dry beans in a large bowl, cover with cold water and leave to soak for at least 8 hours or overnight. Drain and rinse.
- Cook the brown rice according to its instructions and set aside. Frozen brown rice can save time.
- Heat a heavy-bottomed pot on medium. Add the avocado oil, onion, celery and poblano, and cook 2 to 3 minutes until the onion is browned and slightly translucent.
- Add the garlic and seasonings and cook 1 to 2 more minutes.
- Add the beans and stir so every bean is coated in oil and seasoning. Add the broth and bring to a gentle simmer, then add the bay leaves.
- Lower the heat, partly cover and cook for 1 1/2 hours, stirring occasionally. For the last 20 to 30 minutes, remove the lid so the broth can evaporate.
- Keep cooking until most of the broth has reduced and the beans form a stew. Season to taste with sea salt and pepper.
- Spoon the rice into bowls, ladle the red beans over it and garnish with green onion.
Summarized from Fit Men Cook's video. Watch it for the details.
More recipes with
GarlicOnionScallionRiceCeleryRed beanPoblano chiliWhite bean
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