Red Kidney Beans & Rice

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians. It was specifically designed for college & university food service.

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Servings: 10

Serving Size: 6 ounces beans and 2 ounces rice

Ingredients

1 pound Kidney beans, dark red, dry
1 ½ quarts Water, divided
1 tablespoon Vegetable oil
1 pint Onion, medium, dice
1 cup Red bell pepper, medium, dice
1 cup Green bell pepper, medium, dice
½ cup Celery, medium, dice
¼ cup Fresh garlic, chopped
1/8 – ¼ cup Creole seasoning
1 quart Vegetable stock
1 pint Rice, cooked according to package directions

Preparation

1. Cover the beans with 2 cups of the water and bring to a boil. Allow to cook for two minutes.
2. Drain water and set beans aside.
3. Put vegetable oil in a large pot (large enough to allow beans to cook freely). Add onion, red bell pepper, green bell pepper, celery, garlic, and creole seasoning. Sauté for 4 minutes.
4. Add kidney beans, 4 cups of water, and vegetable stock. Bring to a boil and let cook for 15 minutes.
5. Turn heat down to medium heat and simmer until beans are tender, approximately 20-25 minutes.
6. Taste and adjust seasoning if needed

Serving information

Serve 6 ounces beans with 2 ounces rice.

Notes

Be careful with the creole seasoning. It can be salty and very spicy.

Nutrition information

Calories: 228 Total Fat: 2g Saturated Fat: 0.2g Monounsaturated Fat: 1g Polyunsaturated Fat: 0.7g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 41g Fiber: 13g Total Sugars: 4g Protein: 13g Sodium: 605mg Vitamin A: 38μg Vitamin C: 37mg Calcium: 86mg Iron: 4mg Folate: 195μg