Red Beans and Rice

Ingredients

• •2 tablespoons olive oil
• •1 medium onion, diced
• •2 cloves garlic, minced
• •2 cans (15 oz each) red beans, drained and rinsed
• •1 can (14.5 oz) diced tomatoes
• •1 cup vegetable broth (gluten-free)
• •1 teaspoon paprika
• •1 teaspoon cumin
• •1/2 teaspoon cayenne pepper
• •2 cups cooked white rice
• •to taste Salt and pepper

Directions

1. 1Heat olive oil in a large pot over medium heat and sauté diced onion and garlic until softened, about 5 minutes.
2. 2Add red beans, diced tomatoes with juice, and chicken broth to the pot.
3. 3Stir in paprika, cumin, and cayenne pepper, then bring to a simmer.
4. 4Reduce heat to low and simmer for 45-50 minutes, stirring occasionally until beans are very tender and sauce thickens.
5. 5Season with salt and pepper to taste.
6. 6Serve the red bean mixture over cooked white rice.

💡 Red beans continue absorbing liquid after cooking. Keep rice separate for leftovers or the beans can drink up the sauce overnight.

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