Red Beans & Rice Recipe

Name: Red Beans & Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Part 1: Beans; 1 c. dried red beans; 4 c. water; Seasonings, 1 tsp each (use whole seeds): Cumin, Celery seed, Coriander, Fennel, Aleppo pepper flakes, dried jalapeno, 1/2 tsp salt, & 1 bay leaf; Part 2: Veggies; 1 large onion, diced; 2 large carrots, diced; 1 Anaheim Pepper, sliced thin; 4 tomatillos, diced; Part 3: Beans + Veggies; 1 can tomatoes, diced; 1/4 to 1/2 c. TVP; 1/4 c. nutritional yeast; balsamic vinigar to taste (1 Tbs); soy sauce to taste (1 Tbs); Part 4: Rice; 2 c. long grain brown rice; 3 c. water; Bay leaf from beans; 1/2 tsp salt

Servings: persons

Part 1: Beans
1 c. dried red beans
4 c. water
Seasonings, 1 tsp each (use whole seeds): Cumin, Celery seed, Coriander, Fennel, Aleppo pepper flakes, dried jalapeno, 1/2 tsp salt, & 1 bay leaf
Part 2: Veggies
1 large onion, diced
2 large carrots, diced
1 Anaheim Pepper, sliced thin
4 tomatillos, diced
Part 3: Beans + Veggies
1 can tomatoes, diced
1/4 to 1/2 c. TVP
1/4 c. nutritional yeast
balsamic vinigar to taste (1 Tbs)
soy sauce to taste (1 Tbs)
Part 4: Rice
2 c. long grain brown rice
3 c. water
Bay leaf from beans
1/2 tsp salt

1
Part 1: Combine ingredients in pressure cooker & cook for 25 min once pressure is reached.
2
Part 2: Combine ingredients in large saucepan with a small amount of water & cook, covered, on low heat while beans are cooking.
3
Part 1 + Part 2: When time is up on beans, take off heat and fast release the pressure. Add beans to the veggies
4
Part 3: Add additional ingredients to beans + veggies and continue to cook on low, uncovered, while rice is cooking.
5
Part 4: Combine ingredients in pressure cooker & cook for 17 min once pressure is reached. Fast release pressure when time is up.
6
Combine rice with beans to serve.

564

kcal

Calories

Fat

121

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Part 1: Beans, 1 c. dried red beans, 4 c. water, Seasonings, 1 tsp each (use whole seeds): Cumin, Celery seed, Coriander, Fennel, Aleppo pepper flakes, dried jalapeno, 1/2 tsp salt, & 1 bay leaf, and more.

Yes, Red Beans & Rice falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Red Beans & Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions