Dirty Red Beans and Rice with Southern Flavor
A flavorful Southern dish combining red beans, rice, and aromatic vegetables. Perfect as a side or main course for your next gathering.
Equipment
- Large saucepan or pot with tight-fitting lid
- Measuring spoons
- Wooden spoon
- Sharp knife
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
- Heat the olive oil over medium heat in a saucepan or pot with a tight-fitting lid.
- Add the bell pepper, onion, celery, and salt.
- Cover and cook for about 15 minutes, until the vegetables are translucent and fragrant.
- Add the vegetable broth and soy sauce, deglaze the pot, and bring to a boil.
- Stir in the rice, bring it back to a boil, then reduce to a simmer.
- Cover and simmer for 20 minutes, or until most of the moisture is absorbed.
- Stir in the red beans, heat through, and serve.
Notes & Wine Advice
Wine advice:
Pair with a medium-bodied red like Zinfandel or a crisp white like Chardonnay to complement the hearty flavors.
Pair with a medium-bodied red like Zinfandel or a crisp white like Chardonnay to complement the hearty flavors.
Nutrition values
Calories: 230 kcal | Carbohydrates: 45 g | Protein: 6 g | Fat: 6 g | Sugar: 2 g