Red Beans and Rice with Meat
Ingredients
2-15 oz. cans red kidney beans, drained and rinsed
1-1/2 cups cooked long-grain white rice
1/2 pound of ground beef
1/2 pound of ground pork
1/2 cup diced celery
1/2 cup green bell pepper
1/2 cup red bell pepper
1/2 cup diced onion
2 tbsp. olive oil
1 tsp Creole seasoning (or to taste)
1/2 tsp. smoked paprika
1/2 tsp. garlic powder
1/2 tsp. dried thyme
1 bay leaf
1-1/2 cups vegetable broth
1 tsp. fresh parsley or green onion, chopped, for garnish
Instructions
Prepare rice separately (about 3/4 cup uncooked = 1-1/2 cups cooked). Keep warm.
In a medium pot, heat olive oil over medium heat. Add onion, celery, peppers. Cook until softened, about 5-7 minutes. Remove and set aside.
Add ground beef and ground pork to pot. Add garlic powder, smoked paprika, thyme, Creole seasoning, salt and pepper. Cook until done, about 7-9 minutes.
Add vegetables back to the pot. Add broth, beans and bay leaf. Stir and bring to a simmer. Cook uncovered 20-25 minutes, stirring occasionally.
For thicker texture: whisk 1 tsp. cornstarch + 2 tsp. cold water, stir into beans, simmer 2-3 minutes more.
Remove bay leaf, taste, adjust seasoning. Garnish with parsley or green onion.
Spoon beans over rice or serve side-by-side.
You can easily eliminate the meat for a vegetarian option.
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Regina is a writer, homeschooling mom, and owner of a soul food catering business. A contributor to several publications, including Tracie Miles' Living Unbroken book study, she is also an advocate for young adults with developmental disabilities and serves on the Compel Pro volunteer leadership team. Living in Ohio with her family, she designs Squarespace websites for fellow creatives and spends her free time cheering her sons from the sidelines or sipping tea while chatting with women about God’s goodness.
