Plant-Based New Orleans Red Beans and Brown Rice

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Plant-Based New Orleans Red Beans and Brown Rice

1 hr 45 mins

3 steps

Powered by: Chef Julia Plant-Based Chef

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Description

These creamy, luscious red beans, paired with nutty brown rice, are as good as it gets.

CategoryBeans, Blue Zone Recipes, Plant-Based Recipes

Total Time1 hr 45 mins

DifficultyEasy

Yields6 Servings

Ingredients
The Steps
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First of all, check if you have all the necessary ingredients for this recipe. Pay attention to the quantities!

1 lb Camellia's red kidney beans
8 cups water
1 cup chopped yellow onion
2 tbsp chopped celery
1 garlic clove, chopped
¼ tsp salt free Creole or Cajun seasoning
2 tbsp chopped parsley
3 cups cooked brown rice
3 scallions, thinly sliced

Next, follow the steps to finalize your dish and finally be able to enjoy it!

Rinse and sort the beans, removing any stones, discolored or shriveled beans. To a large pot, add beans with water, and bring to a boil. Boil for 10 minutes. Add the onion, garlic, parsley, and celery, along with the Cajun seasoning. Reduce heat and cover the pot. Simmer, stirring occasionally for 1-1 1/2 hours, or until tender.
I don't add salt to my recipes but if you prefer, add 1/2 teaspoon salt along with the onion, etc. Serve with brown rice and thinly sliced scallions.
Brown Rice I like to cook my brown rice "pasta style". Boil 5-6 quarts of water, add the rice (2 cups dry) and cook at medium high heat, not boiling, but higher than a simmer, until rice is tender. Depending on the type of brown rice, this can take from 30-40 minutes. Pour water and rice into a colander. Place drained rice back into the pot you cooked it in and allow it to steam, covered for 10 minutes. The brown rice will be fluffy and perfect.