Lunch · American · 15 min
Slow-Simmered Red Kidney Bean and Herb Braise with Wild Rice Pilaf
- Calories
- 552
- Protein
- 23g
- Carbs
- 74g
- Fat
- 20g
Ingredients
- 19.5 g wild rice and brown rice blend
- 232.9 g red kidney beans
- 1 clove garlic
- 30 g yellow onion
- 0.25 tsp salt
- 0.125 tsp black pepper
- 0.5 cup vegetable broth
- 16.3 g Tuscan kale
- 17.6 g extra-virgin olive oil
- 3.2 g fresh cilantro
Method
- 01Soak the 84.7g dry red kidney beans in ample water overnight (at least 8 hours); drain thoroughly.
- 02In a heavy-bottomed pot, combine the soaked kidney beans, diced yellow onion, minced garlic, salt, black pepper, and vegetable broth with enough additional water to cover by 1 inch. Bring to a boil, then cover and reduce to a gentle simmer for 60 minutes, until beans are tender and yield to pressure.
- 03While the beans simmer, cook the wild rice pilaf blend in a small covered saucepan according to package directions until tender and fluffy.
- 04In a separate pan, heat 8g of the extra-virgin olive oil over medium heat. Add the chopped Tuscan kale and sauté for 2-3 minutes until wilted, glossy, and bright green.
- 05Once the beans are cooked tender, reduce the remaining cooking liquid to a glossy light glaze. Fold in the fresh cilantro.
- 06To assemble, spoon the warm wild rice pilaf into a serving bowl, top with the simmered kidney beans, and lay the sautéed kale alongside. Drizzle the remaining 3.5g of extra-virgin olive oil over top before serving.
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