Dinner · Caribbean · 15 min
Caribbean-Style Red Kidney Bean and Sweet Onion Rice Bowl
- Calories
- 278
- Protein
- 13g
- Carbs
- 55g
- Fat
- 2g
Ingredients
- 31 g wild and brown rice blend
- 0.5 cup water
- 110 g red kidney beans
- 0.5 each sweet onion
- 5.3 g extra virgin olive oil
- 1 clove garlic
- 2 sprig fresh thyme
- 0.25 tsp salt
- 0.25 tsp ground black pepper
- 1 tbsp flat-leaf parsley
Method
- 01Soak red kidney beans in water overnight (at least 8 hours). Drain, transfer to a heavy pot with fresh water, and simmer for 60 minutes until tender. Reserve 1/4 cup of bean cooking water and drain the rest.
- 02In a separate saucepan, cook wild brown rice blend in 1/2 cup of water according to package instructions until tender and water is absorbed.
- 03Heat extra-virgin olive oil in a skillet over medium heat. Add diced sweet onion, minced garlic, and fresh thyme. Cook for 6-8 minutes until onions are translucent and lightly caramelized.
- 04Add cooked red kidney beans, reserved cooking liquid, salt, and black pepper to the skillet. Simmer for 5 minutes until liquid emulsifies into a light sauce coating the beans.
- 05Spoon steamed wild brown rice into a serving bowl, top with warm sweet onion and red kidney bean mixture, and garnish with chopped flat-leaf parsley.
Cook it with the whole plan around it
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