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Red Beans and Rice

This flavorful dish is a Monday night tradition in many homes. This vegetarian recipe uses dry beans, onion, pepper, and spices.

  • 8 Servings
  • $3.00 - $5.99

Ingredients

  • 2 cups red beans, dry
  • 8 cups water
  • 1 1/2 cups onion
  • 1 cup celery
  • 4 bay leaves
  • 3 tablespoons garlic
  • parsley
  • 2 teaspoons thyme
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 cup red bell pepper
  • 2 cups cooked brown rice

Steps

1

Wash hands with soap and water.

2

Pick through beans to remove shriveled or broken beans. Rinse beans thoroughly.

3

In a 5-quart pot, mix beans, water, onion, celery, and bay leaves. Bring to boiling; reduce heat.

4

Cover and cook over low heat for about 1 to 1/2 hours or until beans are tender. Stir and mash beans against side of pan.

5

Add garlic, parsley, thyme, salt, black pepper, and red or green pepper.

6

Cook uncovered, over low heat, until creamy, about 30 minutes. Remove bay leaves. Serve over hot cooked rice.

Ingredients

Serving Size: 1/8 of recipe (359g)

NutrientsAmount
Total Calories224
Total Fat1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat1 g
Linoleic Acid0 g
α-Linolenic Acid0.2 g
Omega 3 - EPA0 mg
Omega 3 - DHA0 mg
Cholesterol0 mg
Carbohydrates43 g
Dietary Fiber9 g
Total Sugars3 g
Added Sugars included0 g
Protein12 g
Minerals
Calcium78 mg
Potassium614 mg
Sodium317 mg
Copper352 mcg
Iron3 mg
Magnesium79 mg
Phosphorus219 mg
Selenium7 mcg
Zinc2 mg
Vitamins
Vitamin A33 mcg RAE
Vitamin B60.4 mg
Vitamin B120 mg
Vitamin C29 mg
Vitamin D0 mcg
Vitamin E0 mg
Vitamin K21 mcg
Folate169 mcg DFE
Thiamin0.3 mg
Riboflavin0.1 mg
Niacin2 mg
Choline44 mg

Source:

  • Food and Drug Administration (FDA)
  • US Department of Health and Human Services