|Preparation Time||30 Minutes|
|Cook Time||1 Hour, 30 Minutes|
|Total Time||2 Hours|
|Main Ingredient||Red Beans|
|Category||Beans & Legumes|
|Type||Main Dish; Side Dish|
|Cook Method||Boiling; Frying|
|Diet||Low Fat; Low Cholesterol; Heart Healthy; High Protein; High Fiber; Vegetarian; Vegan|
6 1/2 cups water
1 1/4 cups assorted brown rice, rinsed and drained
3 tablespoons olive oil or canola oil
1 1/4 teaspoons salt
1 yellow onion, chopped
1/2 green bell pepper, seeded and chopped
1 celery stalk, chopped
4 cloves garlic, minced
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
1 cup vegetable stock or broth
1 tomato, cored and diced
2 tablespoons chopped fresh thyme
1 teaspoon hot-pepper sauce
3 tablespoons chopped fresh cilantro
Bring beans, 4 cups water, and bay leaves to a boil in a large saucepan over high heat. Reduce heat, cover partially, and simmer 60-70 minutes until the beans are tender. Drain and discard the bay leaves.
Bring rice, one tablespoon oil, 1/2 teaspoon salt, and remaining water to a boil in a covered saucepan over medium-high heat. Reduce the heat and simmer 45 minutes until rice is tender. Set aside and keep warm.
Heat remaining oil in a large saucepan over medium-high heat. Sautï¿½ onion, bell pepper, and celery 6-8 minutes until softened. Add and cook garlic one minute. Add allspice, cloves, cayenne, remaining salt, and black pepper, cooking for one minute.
Stir in cooked beans, vegetable stock, tomato, thyme, and hot-pepper sauce. Cook 6-8 minutes to heat through. Distribute rice among individual bowls and top with beans and cilantro.
Calories: 382 cal
Total fat: 9g
Saturated fat: 1g
Monounsaturated fat: 5g