Low Calorie Red Beans And Rice Recipe

May 16, 2023 Post a Comment

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Instant Pot Vegan Red Beans and Rice Cozy Peach Kitchen from cozypeachkitchen.com

Description

Red beans and rice is a classic dish that is loved by many. It is a hearty and filling meal that is perfect for cold winter nights. However, traditional red beans and rice recipes are high in calories and can be unhealthy. In this recipe, we will show you how to make a low calorie version of this classic dish that is both healthy and delicious.

Prep Time

The prep time for this recipe is around 10 minutes. You will need to soak the beans overnight before you start cooking. This is an important step, as it helps to soften the beans and reduce the cooking time.

Cook Time

The cook time for this recipe is around 1 hour and 30 minutes. This may seem like a long time, but it is necessary to ensure that the beans are cooked through and the flavors have had time to develop.

Ingredients

For this recipe, you will need: - 1 pound of dried red beans - 1 onion, diced - 2 celery stalks, diced - 1 green bell pepper, diced - 3 cloves of garlic, minced - 1 teaspoon of dried thyme - 1 teaspoon of smoked paprika - 1 teaspoon of salt - 1/2 teaspoon of black pepper - 4 cups of low-sodium chicken broth - 2 cups of water - 2 bay leaves - 2 cups of cooked brown rice

Equipment

To make this recipe, you will need a large pot, a knife, a cutting board, a measuring cup, and a wooden spoon.

Method

1. Rinse the beans and soak them overnight in a large bowl of water. 2. The next day, drain the beans and rinse them again. 3. In a large pot, sauté the onion, celery, and bell pepper until they are soft and translucent. 4. Add the garlic, thyme, smoked paprika, salt, and black pepper to the pot and cook for another minute. 5. Add the beans, chicken broth, water, and bay leaves to the pot and stir to combine. 6. Bring the mixture to a boil and then reduce the heat to a simmer. 7. Cover the pot and cook for 1 hour and 30 minutes, or until the beans are tender. 8. Remove the bay leaves from the pot and discard them. 9. Serve the beans over a bed of cooked brown rice.

Notes

- You can use canned beans instead of dried beans, but be sure to rinse them well before using them in the recipe. - If you want to make this recipe vegetarian or vegan, you can use vegetable broth instead of chicken broth. - This recipe can be made ahead of time and stored in the refrigerator for up to 3 days.

Nutrition Info

This recipe makes 6 servings. Each serving contains: - Calories: 304 - Fat: 1g - Carbohydrates: 58g - Fiber: 13g - Protein: 18g

Recipe Tips

- To save time, you can use pre-chopped onion, celery, and bell pepper. - If you like your food spicy, you can add some cayenne pepper or hot sauce to the recipe. - You can freeze any leftovers for up to 3 months. Simply thaw them in the refrigerator overnight and reheat them on the stove or in the microwave.