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Vegetarian red beans and rice (recipe)

By The Health News Team | March 1, 2019

Vegetarian-red-beans-and-brown-rice-HN1646-Chef-Rick-Trevino-SGH-Sized

When you think of Cajun cuisine, you probably think of rich, flavorful comfort food. Whether you’re conjuring ideas of seafood swimming in a delicious roux or a spicy bowl of chili with cornbread, these dishes are known for not skimping on the heat — or calories.

Chef Rick Trevino from Sharp Grossmont Hospital offers a healthier spin on Louisiana fare with this recipe fit for any Mardi Gras gathering. Let the good times roll with this guilt-free dish that’s packed with spices, fiber and protein.

Vegetarian red beans and rice (recipe)

Ingredients


  • 1 1/2 cups dry red beans

  • 7 cups water, divided

  • 1 cup brown rice

  • 2 teaspoons olive oil

  • 1/2 cup red onion, diced

  • 1/2 cup celery, diced

  • 1 teaspoon garlic, minced

  • 1 teaspoon dried oregano

  • 1 1/2 teaspoons paprika

  • 1 teaspoon onion powder

  • 1 teaspoon Cajun seasoning

  • 1 bay leaf

  • 2 cups low-sodium vegetable stock or broth

  • 2 green onions, sliced on the bias

Directions


1

Step 1

Soak beans overnight and discard soaking water before cooking.


2

Step 2

In a large stockpot, combine beans and 5 cups water. Bring to a boil. After 10 minutes, reduce heat to simmer and cook until beans are tender, about 30 to 60 minutes.


3

Step 3

In a separate pot, combine brown rice and 2 cups water. Cook until tender, about 20 to 25 minutes.


4

Step 4

Once beans and rice are done, in a large deep skillet over medium, heat oil and sauté onion and celery for 5 minutes. Add garlic and sauté for 1 minute. Then add all remaining spices and sauté for 1 minute. Add cooked beans and stock to the skillet and bring to a boil, then let simmer for 10 minutes.


5

Step 5

Combine bean mixture with rice and serve. Garnish with green onions.



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