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Nutrition info - Recipes

Red Beans & Brown Rice

Mexican dishes are never right unless they have the perfect side of red beans and rice. These red beans need to soak overnight so that you get all the flavor the beans possess. They are the perfect compliment to any authentic Mexican dish. 


Red Beans & Brown Rice

Ingredients

For 4 people

  • 2 cup(s) dried red beans (soaked overnight)
  • 1 large yellow onion, diced
  • 1 celery rib, diced
  • 4 garlic cloves, finely chopped
  • 1 bay leaf
  • 3/4 cup(s) olive oil
  • 32 floz water (3-4 cups)
  • 1 teaspoon(s) salt
  • 1 teaspoon(s) salt
  • 1/2 teaspoon(s) fresh ground black pepper
  • 3 cup(s) cooked rice (2-3 cups)

Directions

Drain the beans, discarding the water, and set them aside in a pot. Place the onion, celery, garlic and bay leaves in a medium mixing bowl. Drizzle the olive oil over them and let the mixture sit at room temperature for at least 30 minutes. Pour the oil and veggie mixture over the beans and let that mix sit at room temp for 10 to 15 minutes. Add enough of the water to cover the beans and bring to a boil. Lower the temp to a simmer, add salt and pepper, cover and cook for 3 to 4 hours. Remove the bay leaf and add final seasonings to taste. Serve the hot beans over the rice.

Nutrition facts

  • Kcal: 700.77 kcal
  • Fibers (g): 30.53g
  • Sodium (mg): 1227.86mg
  • Carbs: 89.65g
  • Fat: 40.6g
  • Saturated fat (g): 5.62g
  • Proteins: 23.24g