Smoky Cajun Red Beans and Rice

Ingredients

• 1.5 cans (400 g each) canned red kidney beans, drained and rinsed
• 130 g long-grain white rice, uncooked
• 1 medium yellow onion, diced
• 1 medium green bell pepper, diced
• 2 stalks celery, diced
• 4 cloves garlic, minced
• 1.5 tbsp olive oil
• 2 tsp smoked paprika
• 1 tsp dried thyme
• 1/4 tsp cayenne pepper
• 1 leaf bay leaf
• 350 ml vegetable broth, low sodium
• 2 stalks scallions, sliced
• 1/4 tsp salt

Instructions

1. Cook the rice: rinse, combine with 320 ml water, boil, cover, lowest heat 14 minutes, rest 5.
2. Heat the oil in a heavy pot over medium. Add the onion, bell pepper, and celery — the trinity — with a pinch of the salt and cook 8 minutes, stirring now and then, until soft and the onion turns translucent and sweet-smelling.
3. Stir in the garlic, smoked paprika, thyme, and cayenne; cook 45 seconds until the spices coat everything and smell smoky.
4. Add the beans, broth, and bay leaf. Simmer uncovered 15 minutes, stirring occasionally, until the liquid reduces and turns creamy.
5. Smash about a quarter of the beans against the side of the pot with your spoon and stir — this is the trick that turns the broth velvety. Simmer 3 more minutes; it should coat the spoon like gravy.
6. Fish out the bay leaf, season with the remaining salt, and serve ladled over the rice with scallions on top.

Nutrition (per serving)

Calories

640

Protein

25 g

Fat

13 g

Carbs

105 g