2 cans kidney beans, drained and rinsed 2 tbsp butter 1 small red onion, finely chopped 2 stalks celery, finely chopped 2 small red bell peppers, finely chopped 1 tbsp minced garlic 2 tbsp tomato paste ~2 cups chicken broth 1 Bay leaf Salt Pepper Red pepper flakes Parsley
1. Make minute rice according to directions but with broth instead of water. 2. Melt butter in large saucepan. Add onion, celery, and red pepper. Cook for about 5 minutes uncovered until soft. 3. Add bay leaf, tomato paste, parsley, and red pepper flakes to your liking. 4. Add drained kidney beans and chicken broth. Cover pan and simmer for 15 minutes. 5. Uncover pan and remove bay leaf. Mash about half the beans until mixture thickens. Add salt and pepper to taste. Remove from heat and plate with rice.
MaBonneVie
Just my personal preference, but the bean mixture seem a little dry.
3 Comments
Loose recipe:
1 1/2 cups minute rice
1 1/2 cups of chicken broth
2 cans kidney beans, drained and rinsed
2 tbsp butter
1 small red onion, finely chopped
2 stalks celery, finely chopped
2 small red bell peppers, finely chopped
1 tbsp minced garlic
2 tbsp tomato paste
~2 cups chicken broth
1 Bay leaf
Salt
Pepper
Red pepper flakes
Parsley
1. Make minute rice according to directions but with broth instead of water.
2. Melt butter in large saucepan. Add onion, celery, and red pepper. Cook for about 5 minutes uncovered until soft.
3. Add bay leaf, tomato paste, parsley, and red pepper flakes to your liking.
4. Add drained kidney beans and chicken broth. Cover pan and simmer for 15 minutes.
5. Uncover pan and remove bay leaf. Mash about half the beans until mixture thickens. Add salt and pepper to taste. Remove from heat and plate with rice.
Just my personal preference, but the bean mixture seem a little dry.
That looks really good. I’ll have to try it.