Cajun Red Beans and Rice

Ingredients

• 2 cups (400g) dried red kidney beans 2 cups (400g) dried red kidney beans
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, diced 1 onion, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper 1/2 teaspoon cayenne pepper
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 bay leaf 1 bay leaf
• 1 teaspoon brown sugar 1 teaspoon brown sugar
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• Salt and black pepper, to taste Salt and black pepper, to taste
• 4 cups (800g) cooked white rice 4 cups (800g) cooked white rice
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat: 4g (Saturated Fat: 0.5g)
• Carbohydrates: 78g (Sugars: 4g)
• Protein: 15g
• Fiber: 15g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the dried red kidney beans and soak them overnight in water. Drain and set aside.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the diced onion, bell pepper, and celery. Sauté until the vegetables are softened, about 5 minutes.
3. 3.
   Add the minced garlic, smoked paprika, cayenne pepper, dried thyme, bay leaf, and brown sugar to the pot. Stir well to combine and cook for an additional 2 minutes.
4. 4.
   Add the soaked red kidney beans and vegetable broth to the pot. Bring to a boil, then reduce the heat to low and simmer, covered, for 2-3 hours or until the beans are tender and creamy. Stir occasionally and add more broth if needed.
5. 5.
   Season with salt and black pepper to taste. Remove the bay leaf.
6. 6.
   Serve the Cajun Red Beans over a bed of cooked white rice. Garnish with fresh parsley.

Treat your ingredients with care...

• Dried red kidney beans — Soaking the beans overnight helps to reduce the cooking time and ensures they cook evenly. Discard any discolored or damaged beans before soaking.
• Smoked paprika — The smoky flavor of this spice adds depth to the dish. If you don't have smoked paprika, you can use regular paprika, but the smokiness will be missing.
• Vegetable broth — Use a good quality vegetable broth or make your own for the best flavor. If you prefer a meaty version, you can substitute with chicken or beef broth.

Tips & Tricks

• For a smokier flavor, you can add a small amount of liquid smoke to the dish.
• To make the dish spicier, increase the amount of cayenne pepper or add a diced jalapeno pepper.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.
• Serve with a side of cornbread for a complete Cajun meal experience.
• If you prefer a creamier texture, you can mash some of the cooked beans with a fork or blend a portion of the mixture before serving.

Serving advice

Serve the Cajun Red Beans and Rice hot, with a sprinkle of fresh parsley on top. Offer hot sauce on the side for those who prefer an extra kick of heat. This dish is perfect as a main course, but can also be served as a side dish alongside grilled meats or seafood.

Presentation advice

To enhance the presentation, place a scoop of the red beans in the center of a plate and surround it with a ring of fluffy white rice. Garnish with a sprig of fresh parsley and serve with a slice of cornbread on the side.