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Louisiana Red Beans & Rice

 
Louisiana Red Beans & Rice
Image ©
This recipe belongs to the top 10% of the healthiest recipes.healthy
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $1.1

$1.10 per serving

125 people like this recipe

125 likes

This recipe is ready in 50 minutes

Ready in 50 minutes

6 gluten-free,dairy-free,healthy,gluten free,dairy free lunch,main course,main dish,dinner
spoonacular Score:100%

Spoonacular Score: 100%

 

Louisiana Red Beans & Rice might be just the main course you are searching for. One serving contains 433 calories, 22g of protein, and 6g of fat. For 96 cents per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. This recipe is liked by 125 foodies and cooks. It is a good option if you're following a gluten free and dairy free diet. Head to the store and pick up salt, water, celery, and a few other things to make it today. To use up the celery you could follow this main course with the Pistachio Shortbread Cookies as a dessert. From preparation to the plate, this recipe takes around 50 minutes. All things considered, we decided this recipe deserves a spoonacular score of 100%. This score is super. Try Louisiana Red Beans & Rice, Louisiana Red Beans & Rice, and Louisiana Red Beans and Rice for similar recipes.

Ingredients

Servings:
1.5 cups
1.5 cups brown rice
brown rice
6 oz
6 oz canadian bacon
canadian bacon
0.25 tsps
0.25 tsps cayenne pepper
cayenne pepper
0.5 cups
0.5 cups celery
celery
2 tsps
2 tsps garlic
garlic
0.5 cups
0.5 cups diced green bell pepper
diced green bell pepper
30 oz
30 oz canned red mat beans
canned red mat beans
1 Tbsp
1 Tbsp olive oil
olive oil
1 cup
1 cup diced onion
diced onion
0.5 tsps
0.5 tsps salt
salt
4.33 cups
4.33 cups water
water
1.5 cups brown rice
1.5 cups
brown rice
6 oz canadian bacon
6 oz
canadian bacon
0.25 tsps cayenne pepper
0.25 tsps
cayenne pepper
0.5 cups celery
0.5 cups
celery
2 tsps garlic
2 tsps
garlic
0.5 cups diced green bell pepper
0.5 cups
diced green bell pepper
30 oz canned red mat beans
30 oz
canned red mat beans
1 Tbsp olive oil
1 Tbsp
olive oil
1 cup diced onion
1 cup
diced onion
0.5 tsps salt
0.5 tsps
salt
4.33 cups water
4.33 cups
water

Equipment

sauce pan
sauce pan
frying pan
frying pan
bowl
bowl
sauce pan
sauce pan
frying pan
frying pan
bowl
bowl


Instructions

Read the detailed instructions on Eating Well

Price Breakdown

Cost per Serving: $1.10
Ingredient
1.5 cups brown rice
6 ounces canadian bacon
¼ teaspoons cayenne pepper
½ cups celery
2 teaspoons garlic
½ cups diced green bell pepper
30 ounces canned red mat beans
1 tablespoon olive oil
1 cup diced onion
Price
$0.92
$2.19
$0.06
$0.19
$0.13
$0.23
$2.36
$0.17
$0.35
$6.59

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

Cooking Tips

  • When buying celery, make sure the stalks feel firm and the leaves look fresh. Store in your refrigerator's crisper for up to two weeks.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • get more cooking tips

Green Tips

  • Bell peppers are unfortunately on the "dirty dozen" list compiled by the Environmental Working Group (EWG). You might want to buy them organic when you can.

  • According to the Environmental Working Group (EWG), celery is one of the worst vegetables in term of pesticide residue. If you're trying to reduce pesticide residue in your diet, be sure to buy organic celery.

Disclaimer

Nutritional Information

Quickview
721 Calories
43g Protein
7g Total Fat
120g Carbs
100% Health Score
Limit These
Calories
721
36%

Fat
7g
11%

  Saturated Fat
1g
8%

Carbohydrates
120g
40%

  Sugar
1g
2%

Cholesterol
14mg
5%

Sodium
511mg
22%

Get Enough Of These
Protein
43g
87%

Magnesium
398mg
100%

Manganese
1mg
93%

Iron
14mg
81%

Vitamin B1
1mg
76%

Copper
1mg
74%

Phosphorus
534mg
53%

Potassium
1866mg
53%

Calcium
322mg
32%

Vitamin B3
6mg
30%

Vitamin B6
0.43mg
22%

Vitamin C
15mg
19%

Vitamin B2
0.23mg
13%

Selenium
7µg
11%

Fiber
2g
10%

Zinc
1mg
10%

Vitamin B5
0.93mg
9%

Vitamin D
0.79µg
5%

Folate
20µg
5%

Vitamin K
4µg
5%

Vitamin E
0.49mg
3%

Vitamin B12
0.19µg
3%

Vitamin A
119IU
2%

covered percent of daily need

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