Louisiana-Style Red Beans & Rice

🥘 Ingredients

• black pepper
• blackening spice
  1 tbsp
• butter
  2 tbsp
• celery salt
  1 tsp
• garlic
  1 clove
• green bell pepper
  1 unit
• hot sauce
  1 tsp
• jasmine rice
  ½ cup
• kale
  4 oz
• kidney beans
  1 unit
• oil
• salt
• scallions
  2 unit
• smoked paprika
  1 tsp
• sour cream
  4 tbsp
• tomato paste
  1 unit
• veggie stock concentrate
  3 unit
• water
  ¾ cup

🍳 Cookware

• small pot
• medium pot
• large pan

1. 

   1

   Wash and dry all produce. Halve, core, and finely dice green bell pepper . Trim and thinly slice scallions , separating whites from greens. Peel and mince garlic . Drain and rinse kidney beans . Remove and discard any large stems from kale .

   green bell pepper: 1 unit, scallions: 2 unit, garlic: 1 clove, kidney beans: 1 unit, kale: 4 oz
2. 

   2

   In a small pot , combine jasmine rice , water , and a pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

   jasmine rice: ½ cup, water: ¾ cup, salt
3. 

   3

   While rice cooks, heat a drizzle of oil in a medium pot over medium-high heat. Add bell pepper and cook until lightly browned and slightly softened, 4-5 minutes. Stir in scallion whites and half the garlic; cook until fragrant, ⏱️ 30 seconds . Stir in tomato paste , smoked paprika , celery salt , and blackening spice . Cook until thoroughly coated, ⏱️ 30 seconds more.

   oil, tomato paste: 1 unit, smoked paprika: 1 tsp, celery salt: 1 tsp, blackening spice: 1 tbsp
4. 

   4

   Add beans to pot with aromatics; cook, stirring, until combined. Add veggie stock concentrate and ½ cup water. Bring to a simmer, then reduce heat to medium low. Cook, stirring occasionally, until thickened, 8-10 minutes. Stir in butter . Taste and season with salt and black pepper . TIP: If stewed beans are too thick, add another splash of water.

   veggie stock concentrate: 2 unit, butter: 1 tbsp, salt, black pepper
5. 

   5

   Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add remaining garlic and cook until fragrant, ⏱️ 30 seconds . Stir in kale, ¼ cup water, and veggie stock concentrate . Cook, stirring occasionally, until liquid has evaporated and kale is wilted and tender, 5-7 minutes. Stir in butter . Season with salt and pepper to taste.

   veggie stock concentrate: 1 unit, butter: 1 tbsp
6. 

   6

   Fluff rice with a fork; season with salt and pepper. Divide rice, stewed beans, and kale between bowls. Dollop beans with sour cream . Drizzle with hot sauce to taste. Sprinkle with scallion greens and serve.

   sour cream: 4 tbsp, hot sauce: 1 tsp