Cajun Red Beans and Rice

Prep Time: 15 mins

Cook Time: 1 hour 30 mins

Servings: 6



1 cup dried red kidney beans

1 cup long-grain white rice

1 onion, diced

1 green bell pepper, diced

2 celery stalks, diced

3 cloves garlic, minced

1 can diced tomatoes

2 bay leaves

2 teaspoons Cajun seasoning

1 teaspoon dried thyme

1 teaspoon dried oregano

1/2 teaspoon paprika

1/2 teaspoon cayenne pepper (optional)

Salt and pepper to taste

Fresh parsley, chopped (for garnish)



Rinse the red kidney beans under cold water. In a large pot, add the beans and enough water to cover them by about 2 inches.

Bring to a boil over high heat, then reduce the heat to low and let it simmer for about 1 hour, or until the beans are tender.

Drain and set aside. In a separate pot, cook the white rice according to package instructions. In the same pot used for cooking the beans, heat some oil over medium heat.

Add the onion, green bell pepper, and celery. Cook until the vegetables are softened, about 5 minutes. Add the garlic, diced tomatoes, bay leaves, Cajun seasoning, dried thyme, dried oregano, paprika, cayenne pepper (if using), salt, and pepper to the pot. Stir well to combine.

Add the cooked red kidney beans to the pot and stir everything together. Bring to a simmer and let it cook for about 30 minutes, stirring occasionally. Adjust the seasoning if needed.

Serve the Cajun red beans over the white rice and garnish with fresh parsley. Enjoy!

Nutritional Value (Amount per Serving): Calories: 161; Protein: 4.21; Fat: 1.77; Carbs: 32.19

Racia, Stameria. Carb Cycling Meal Prep Cookbook: 1000 Days Flavorful and Easy-to-Follow Recipes for Beginners to keep Your Body Healthy with Carb Cycling Diet (pp. 42-43). Édition du Kindle.