I was really craving red beans and rice the other day... odd.
So I decided to make a bunch to have for lunches this week (I am cheap and rarely eat lunches out). I found a recipe for Caribbean red beans and brown rice on the Mayo Clinic's recipe list. I actually find their recipes to be pretty good, and they are always healthier, which I love, so I was excited they had just what I was looking for.
This is the real deal recipe, using dried beans soaked overnight, not the canned stuff. Sometimes I cheat on that step, but not this time around, and I like the outcome! They did suggest using various varieties of brown rice for a more "dirty rice" feel, but I didn't do follow that little instruction.
My only hesitation on the recipe is the addition of the allspice and cloves. They are a little overpowering in flavor, so in the future, I would not include as much of them - possibly cutting the measurements from a 1/2 tsp to an 1/8 tsp of each.
Other than that - super tasty - if you like red beans and rice. Enjoy!
Caribbean Red Beans and Brown Rice (Mayo clinic)
Ingredients
1 1/2 cups dried small red or kidney beans, picked over and rinsed, soaked overnight, and drained
6 1/2 cups water
3 bay leaves
1 1/4 cups assorted brown rices, rinsed and drained
3 tablespoons olive oil or canola oil
1 1/4 teaspoons salt
1 yellow onion, chopped
1/2 green bell pepper, seeded and chopped
1 celery stalk, chopped
4 cloves garlic, minced
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
1 cup vegetable stock or broth
1 tomato, cored and diced
2 tablespoons chopped fresh thyme
1 teaspoon hot-pepper sauce
3 tablespoons chopped fresh cilantro (fresh coriander)
Directions
In a large saucepan over high heat, combine the beans, 4 cups of the water and the bay leaves. Bring to a boil. Reduce the heat to low, cover partially and simmer until the beans are tender, 60 to 70 minutes. Drain and discard the bay leaves.
While the beans are cooking, combine the rices, 1 tablespoon of the oil, 1/2 teaspoon of the salt, and the remaining 2 1/2 cups water in a saucepan over medium-high heat. Cover and bring to a boil. Reduce the heat to low and simmer until the water is absorbed and the rice is tender, about 45 minutes. Set aside and keep warm.
In a large saucepan, heat the remaining 2 tablespoons oil over medium-high heat. Add the onion, bell pepper and celery; saute until the vegetables are softened, 6 to 8 minutes. Stir in the garlic and cook until softened, about 1 minute. Add the allspice, cloves, cayenne, the remaining 3/4 teaspoon salt and the black pepper. Cook for 1 minute. Stir in the cooked beans, the vegetable stock, tomato, thyme and hot-pepper sauce. Cook until the vegetable mixture is heated through, 6 to 8 minutes. Divide the rice among warmed individual bowls. Top each serving with beans and sprinkle with the cilantro.
