Louisiana-Style Red Beans & Rice

🥘 Ingredients

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

🍳 Cookware

• small pot
• medium pot
• large pan

1. 

   1

   green bell pepper veggie stock concentrate kidney beans tomato paste sour cream jasmine rice celery salt kale garlic smoked paprika scallions hot sauce blackening spice black pepper salt olive oil butter water

   green bell pepper: 1 unit, veggie stock concentrate: 2 units, kidney beans: 15 oz, tomato paste: 2 tbsp, sour cream: 2 tbsp, jasmine rice: ¾ cup, celery salt: ½ tsp, kale: 2 c, garlic: 4 cloves, smoked paprika: 1 tsp, scallions: 2 units, hot sauce: 1 tbsp, blackening spice: 1 tsp, black pepper: ½ tsp, salt: ½ tsp, olive oil: 1 tbsp, butter: 2 tbsp, water: 1 c
2. 

   2

   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.
3. 

   3

   In a small pot , combine jasmine rice, ¾%cup water, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ⏱️ 15 minutes . Keep covered off heat until ready to serve.
4. 

   4

   While rice cooks, heat a drizzle of olive oil in a medium pot over medium-high heat. Add bell pepper and cook until lightly browned and slightly softened ⏱️ 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.
5. 

   5

   Add beans to pot with aromatics; cook, stirring, until combined. Add 2 veggie stock concentrate and ½%cup water. Bring to a simmer, then reduce heat to medium-low. Cook, stirring occasionally, until thickened ⏱️ 10 minutes . Stir in 1%tbsp butter. Taste and season with salt and black pepper. TIP: If stewed beans are too thick, add another splash of water.
6. 

   6

   Meanwhile, heat a drizzle of olive 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 remaining stock concentrate. Cook, stirring occasionally, until liquid has evaporated and kale is wilted and tender ⏱️ 7 minutes . Stir in 1%tbsp butter. Season with salt and pepper to taste.
7. 7

   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.