Caribbean Red Beans And Rice Recipe

About this recipe

A hearty and flavorful gluten-free dinner featuring red beans, rice, and aromatic vegetables, perfect for solution seekers looking for a satisfying meal.

Ingredients

• 50G Picard Chopped Flat Parsley
• 500 G Trs Red Kidney Beans
• 1 Kg Yellow/White Onion 1kg
• 100 G Jumbo Garlic 100g
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 1 stick Organic Celery Stick
• 500G White Pearl Italian Pudding Rice 500g
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• 199G La Costena Sliced Green Jalapeno Peppers, 199G
• 300G Brown Sugar With Ginger, 300G
• - Tata Salt
• - Ktc Vegetable Oil

Instructions

1. 1. Wash and pick over 450 g of red beans, discarding any debris.
2. 2. In a large pot, combine 450 g red beans, 1.5 liters vegetable broth, 1 diced onion, 2 minced garlic cloves, 1 tbsp chopped parsley, 1 tbsp brown sugar, 1 diced bell pepper, 1 chopped celery stalk, and 2 chopped jalapeno peppers.
3. 3. Cover the pot and bring the mixture to a boil. Reduce the heat and simmer until the beans are tender, about 1.5 to 2 hours.
4. 4. Once the beans are soft, add 1 tsp salt, 1 tbsp vegetable oil, and 750 g rinsed rice to the pot. Stir well to combine.
5. 5. Add additional water if necessary to ensure the rice cooks properly. Cover and cook on low heat until the rice is tender and the water is fully absorbed, about 20-25 minutes.
6. 6. Fluff the rice and beans with a fork, adjust seasoning if needed, and serve warm.