Dressed-Up Red Beans and Rice

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Total Time
19mins
Prep 10 mins
Cook 9 mins

This is a recipe I've adapted from the American Dry Bean Board. The original includes meat. I was able to cut it out in the interest of saving time, money, sodium, etc., and this is still a big hit around our house. The basic recipe works wonderfully when served over any kind of noodles (we particularly like soba or udon) as well as over white or brown rice. For added color and slightly different flavor, try using yellow or red bell peppers instead of green. A very versatile and adaptable recipe!

Ingredients Nutrition

Directions

  1. Heat olive oil in a medium nonstick skillet over medium heat.
  2. Add onion, bell pepper, jalapeno, and garlic to pan. Sautee for 3 minutes or until soft.
  3. Stir in sugar, pepper, oil, and vinegar. Allow to come to a boil, then add beans and cook for 3 minutes or until beans are heated through.
  4. Stir in kale. Cook for 3 more minutes or until kale is wilted. (The kale should still be bright green, not dull and turning brown.).
  5. Divide bean mixture in half and serve each half over one cup of rice.