Preparation Time:
- 45 min
Ingredients:
- 400g of red beans (canned)
- 200g of long-grain rice
- 1 medium onion, chopped
- 2 cloves of garlic, minced
- 1 green bell pepper, diced
- 100g of smoked sausage, sliced
- 1 tablespoon of olive oil
- 1 teaspoon of cayenne pepper
- 1 teaspoon of paprika
- 1 teaspoon of dried thyme
- 4 cups of vegetable broth
- Salt to taste
- Black pepper to taste
- Chopped parsley for garnish
Kitchen Tools Needed:
- large pot
- wooden spoon
- measuring cups
- cutting board
- knife
- colander
Instructions:
- Rinse the red beans and set them aside.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, and green bell pepper. Sauté until the vegetables are soft and fragrant.
- Add the sliced smoked sausage to the pot and let it brown slightly for about 5 minutes.
- Stir in the cayenne pepper, paprika, and dried thyme; cook for another minute.
- Add the rinsed red beans and vegetable broth to the pot. Bring the mixture to a simmer and let it cook for 15 minutes, allowing the flavors to meld.
- In a separate pot, cook the rice according to package instructions. Usually, this is about 15-20 minutes with the appropriate water to rice ratio.
- Once both the beans and rice are cooked, season the beans with salt and black pepper to taste.
- Serve the red beans over the rice and garnish with chopped parsley.
Macros:
- Total Calories: 500kcal
- Carbs: 70g
- Proteins: 25g
- Fats: 15g
Tags:
Lunch