Ingredients with Measurements:
- 1 cup dried red beans, rinsed and soaked overnight
- 1 cup white rice
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 celery stalk, chopped
- 1 can diced tomatoes (14 oz)
- 4 cups vegetable broth
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 2 tbsp olive oil
- 2 tbsp chopped fresh parsley
Special equipment needed:
- Large pot
- Wooden spoon
- Immersion blender (optional)
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion, garlic, green and red bell peppers, and celery. Cook until the vegetables are soft, about 5 minutes.
2. Add the diced tomatoes, vegetable broth, soaked red beans, paprika, cumin, chili powder, salt, and pepper. Stir well.
3. Bring the soup to a boil, then reduce the heat to low and let it simmer for 1 hour, or until the beans are tender.
4. Add the white rice to the pot and stir well. Let the soup simmer for another 20-25 minutes, or until the rice is cooked.
5. If you prefer a smoother soup, use an immersion blender to blend some of the beans and vegetables until smooth.
6. Serve hot, garnished with chopped fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour 25 minutes
Temperature:
Simmer on low heat
Serving size:
6 servings
Nutritional information:
Calories per serving: 297
Fat: 6g
Carbohydrates: 52g
Protein: 10g
Fiber: 9g
Sodium: 800mg
Substitutions for ingredients:
- Red beans can be substituted with kidney beans or black beans.
- White rice can be substituted with brown rice or quinoa.
- Vegetable broth can be substituted with chicken or beef broth.
Variations:
- Add cooked chicken or sausage for a meatier version.
- Add chopped kale or spinach for extra greens.
- Add a can of corn for a sweeter taste.
Tips and tricks:
- Soak the red beans overnight to reduce cooking time.
- Use an immersion blender to make the soup smoother.
- Add more or less spices according to your taste.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stove over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in bowls with a slice of crusty bread on the side.
Garnishes:
Garnish with chopped fresh parsley or cilantro.
Pairings:
Pair with a side salad or a grilled cheese sandwich.
Suggested side dishes:
- Side salad
- Grilled cheese sandwich
- Garlic bread
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water.
- If the soup is too thin, let it simmer for a longer time to reduce the liquid.
Food safety advice:
- Make sure to soak the red beans overnight to reduce cooking time and ensure they are fully cooked.
- Store the soup in an airtight container in the refrigerator for up to 3 days.
Food history:
Red beans and rice is a traditional dish in Louisiana Creole cuisine, which originated from the African American and Native American communities.
Flavor profiles:
The soup has a spicy and smoky flavor, with a hint of sweetness from the red beans and tomatoes.
Serving suggestions:
Serve the soup hot with a slice of crusty bread on the side.
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Taste: Savory, Hearty, Comforting, Nutty, Earthy