Food is Medicine – Creole Red Beans and Rice

By August 19, 2020March 16th, 2024No Comments

This classic Louisiana dish is tasty and filling. Spice it up further with a hot sauce of your choice.  Leftover beans can be frozen in portions using a meal sealing device or freezer containers.  Extra rice can be frozen in portions or place in the refrigerator for use with other dishes during the week.   Feel free to use different bean varieties.  In this picture, red beans and black beans were used.  

  • 1 1/2 cups uncooked rice
  • 2 Tbls coconut oil
  • 1/2 of large onion, chopped
  • 1 green bell pepper, chopped
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • 2 (15 ounce) cans kidney beans, rinsed and drained, or cook your own, if preferred
  • 1 (14.5 ounces) can of diced tomatoes or use fresh, if preferred
  • 1 (14.5 ounces)  can reduced-sodium vegetable broth
  • 1 teaspoon each of dried thyme, dried oregano, and smoked paprika
  • 3/4 teaspoon of salt
  • Fresh ground pepper to taste
  • 1/2 teaspoon cayenne pepper
  • Hot sauce, optional
  1. Prepare rice according to package instructions and set aside.
  2. In large dutch oven over medium heat, heat oil.  Add celery, onion and bell pepper.  Cook for 5 minutes or until vegetables are tender.  Add the garlic and cook for 2 more minutes.
  3. Add in tomatoes, broth and seasonings to pot.
  4. Drain, rinse and mash half of beans (1 can) and add to pot.
  5. Drain, rinse and add remaining beans to pot (don’t mash).
  6. Bring mixture to a boil.  Reduce heat and simmer covered for 30 minutes or until mixture is very hot and slightly thickened.
  7. Serve the bean mixture over rice.  Add hot sauce if desired.


Taken from “28 days of Clean Eating”  Fall River Press