Red Beans and Red Rice


Red Beans and Red Rice (page 178)


Here’s a fresh twist on the classic Southern dish of red beans and rice. Bulked up with muscular red rice, this is very hearty — with the addition of salad, it’s a meal in itself. The green peas add a burst of color, making this a visually attractive dish that looks good on a buffet. It is particularly tasty as an accompaniment to roast chicken or pork, or pork chops or a platter of roasted vegetables.



Red Beans and Red Rice
Serves 8
  1. 1 tbsp olive oil 15 mL
  2. 1 onion, finely chopped
  3. 1 green bell pepper, seeded and diced
  4. 4 stalks celery, diced
  5. 4 cloves garlic, minced
  6. 1 tsp dried thyme leaves 5 mL
  7. 1⁄2 tsp salt (see Tips) 2 mL
  8. 1⁄2 tsp cracked black peppercorns 2 mL
  9. 1⁄4 tsp cayenne pepper 1 mL
  10. 1 cup Wehani or Camargue red rice, rinsed and drained 250 mL
  11. 2 cups water or reduced-sodium chicken stock 500 mL
  12. 2 cups drained, rinsed cooked or canned red beans 500 mL (see Tips)
  13. 2 cups cooked green peas 500 mL
  1. 1. In a Dutch oven, heat oil over medium heat for 30 seconds. Add onion, bell pepper, celery and garlic and cook, stirring, until pepper is softened, about 5 minutes. Add thyme, salt, peppercorns and cayenne and cook, stirring, for 1 minute.
  2. 2. Add rice and toss to coat. Add water and bring to a boil. Reduce heat to low. Cover and simmer until rice is tender and most of the water is absorbed, about 1 hour. Stir in beans and peas and cook, covered, until heated through,about 10 minutes.
  1. Tips
  2. If you’re using chicken stock to cook the rice, you may not need the added salt.
  3. When using any canned product, such as chicken stock or beans, check the label to make sure ingredients containing gluten have not been added.
  4. You can cook your own beans or use 1 can (14 to 19 oz/398 to 540 mL) no-saltadded red kidney or small red beans, drained and rinsed.
  5. Variations
  6. Red Rice, Sausage and Beans: To turn this into a heartier dish, perfect for a pot luck or buffet, add 4 oz (125 g) diced gluten-free kielbasa along with the peas. Substitute brown rice or mixture of brown rice and wild rice for the red rice.
Judith Finlayson


Posted in Gluten-Free, Grains & Legumes, Recipes, Vegetarian & Vegan.


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