Red Beans and Red Rice

Recipe by: Judith Finlayson | from The Complete Whole Grains Cookbook: 150 Recipes for Healthy Living

Cookstr

Course: Main Course, Side Dish, Starch

Total Time: Under 2 Hours

Skill Level: Easy

Cost: Inexpensive

Photo by: Colin Erricson

Here’s a fresh twist on the classic Southern dish of red beans and rice. Bulked up with muscular red rice, this is very hearty—with the addition of a salad, it’s a meal in itself. The green peas add a burst of color, making this a visually attractive dish that looks good on a buffet. It is particularly tasty as an accompaniment to roast chicken or pork, or pork chops or a platter of roasted vegetables.

Yield: Makes 8 servings

INGREDIENTS

1 tbsp (15 mL) olive oil
1 onion, finely chopped
1 green bell pepper, seeded and diced
4 stalks celery, diced
4 cloves garlic, minced
1 tsp (5 mL) dried thyme leaves
½ tsp (2 mL) salt (see Notes)
½ tsp (2mL) cracked black peppercorns
¼ tsp (1 mL) cayenne pepper
1 cup (250 mL) Wehani or Camargue red rice, rinsed and drained (see Notes)
2 cups (500 mL) water or reduced-sodium chicken stock
2 cups (500 mL) drained, rinsed cooked or canned red beans (see Notes)
2 cups (500 mL) cooked green peas

Directions

1. In a Dutch oven, heat oil over medium heat for 30 seconds. Add onion, bell pepper, celery and garlic and cook, stirring, until pepper is softened, about 5 minutes. Add thyme, salt, peppercorns and cayenne and cook, stirring, for 1 minute.

2. Add rice and toss to coat. Add water and bring to a boil. Reduce heat to low. Cover and simmer until rice is tender and most of the water is absorbed, about 1 hour. Stir in beans and peas and cook, covered, until heated through, about 10 minutes.

Variation

Red Rice, Sausage and Beans: To turn this into a heartier dish, perfect for a pot luck or buffet, add 4 oz (125 g) diced kielbasa along with the peas.