A flavorful, Southern-style side dish with red beans and rice, perfect to serve alongside jambalaya or other comfort foods.
Dirty Red Beans and Rice
A flavorful, Southern-style side dish with red beans and rice, perfect to serve alongside jambalaya or other comfort foods.
Equipment
- Medium saucepan or pot with tight-fitting lid
Ingredients
- 2 tablespoons 30 ml extra-virgin olive oil
- 1 green bell pepper cored, seeded, and diced
- 1 cup 160 g finely diced yellow onion
- 3 stalks celery chopped
- Pinch salt
- 2¾ cups 650 ml vegetable broth
- ¼ cup 60 ml soy sauce
- 1½ cups 270 g uncooked long grain white rice
- 1 can 15 ounces, or 425 g red beans, drained but not rinsed
Instructions
- In a saucepan or pot with a tight-fitting lid, heat the oil over medium heat.
- Add the bell pepper, onion, celery, and salt.
- Cover and cook for about 15 minutes, or until very fragrant and reduced in volume by almost half.
- The onions should look translucent and the vegetables slightly browned.
- Add the broth and soy sauce and deglaze the pot.
- Bring to a boil.
- Add the rice, return to a boil, and then reduce to a simmer.
- Cover and simmer for about 20 minutes, or until most of the moisture has been absorbed.
- Stir in the beans, heat through, and enjoy!
Notes & Wine Advice
Serving Tip:
Pair this with Red Jambalaya or any hearty Southern dish for a full, flavorful meal.
Wine Advice:
A slightly spicy red wine like Zinfandel or a dry white like Sauvignon Blanc would balance the flavors well.
Nutrition values
Calories: 250 kcal | Carbohydrates: 45 g | Protein: 6 g | Fat: 5 g | Sugar: 3 g