Red Beans and Rice Recipe Louisiana Style from Hello Fresh

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This Red Beans and Rice Recipe made Louisiana-Style from Hello Fresh is out of this world.  When I took over running Southern Plate I found it harder finding time to get out shopping and make healthy meals.  So while I continue to develop new recipes and update past recipes I thought I would give Hello Fresh a try to streamline some of my shopping and healthy meal making.

The flavors in this Red Beans and Rice recipe are rich and delicious.  You won’t want to miss it.

Hello Fresh provides an ingredient list and detailed instructions and images regarding how to prepare the dish.

The ingredients you’ll need for the Louisiana-Style Red Beans and Rice recipe are:

  • Green Bell Pepper
  • Scallions
  • Garlic
  • Kidney beans
  • Kale
  • Rice (Basmati which is low glycemic or Cauliflower rice for low carb)
  • Water
  • Tomato Paste
  • Paprika
  • Celery Salt
  • Blackening Seasoning
  • Veggie stock concentrates
  • Butter
  • Oil (We use olive oil in this recipe)
  • Sour cream
  • Hot sauce

How To Make Red Beans and Rice Recipe Louisiana Style

by Hello Fresh

Louisiana-Style Red Beans and Rice

  • Wash and dry all produce and core the Bell Pepper

Thinly slice scallions and dice pepper

  • Trim and thinly slice scallions separating whites from greens. 
  • Finely dice Bell Pepper

Peel and mince garlic

  • Peel and mince garlic

drain beans

  • Drain and rinse red beans.

remove large stems from kale

  • Remove and discard any large stems from kale.

Cook rice.

  • In a small pot, combine 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.

Saute bell pepper

  • 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 for about 4-5 minutes.

Stir in scallions

  • Stir in scallions, mostly the whites.

Add half of the garlic.

  • Add half the garlic and cook until fragrant, roughly 30 seconds.

Stir in tomato paste, paprika, celery salt, and Blackening spice.

  • Stir in tomato paste, paprika, celery salt, and Blackening spice.
  • Cook until thoroughly coated, approximately 30 seconds more.

Add beans to pot.

  • Add beans to pot, stirring until combined.

Add stock.

  • Add 2 oz of concentrated veggie stock.

Add water.

  • Add water. Bring to a simmer.

Simmer red beans for 10 minutes.

  • Reduce heat to medium low.
  • Cook, stirring occasionally until thickened approximately 8-10 minutes.

Stir in butter.

  • Stir in butter. Taste and season with salt and pepper.  

TIP:  If the bean mixture is too thick for your liking, then add another bit of water.

This is making my kitchen smell AMAZING!

Heat oil in a different pan.

  • Heat a drizzle of oil in a large pan over medium high heat.

Add remaining garlic.

  • Add the remaining garlic and cook until fragrant approximately 30 seconds. 

Oh my, I love the smell of garlic cooking.

Stir in kale.

  • Stir in kale

Add water to pot.

  • Add water.

Add remaining stock.

  • Add remaining veggie stock.

Stir until kate is wilted.

  • Stir occasionally until liquid has evaporated and kale is wilted.  Braise that kale y’all!

Stir in butter.

  • Add butter and stir it in. Season with salt and pepper to taste.

louisiana red beans and rice

  • In a medium sized bowl, divide rice, stewed beans and kale and plop a dollop of sour cream right there in the middle.  
  • Drizzle with hot sauce to taste.
  • Sprinkle with scallion greens and serve it up.

Louisiana-style red beans and rice

Hello Fresh made this a convenient way to fix a healthy meal.  But you sure can make this yourself as well.

Red Beans and Rice Louisiana Style

Louisiana Style Red Beans and Rice Recipe by Hello Fresh

This Red Beans and Rice Recipe made Louisiana-Style from Hello Fresh is out of this world.  When I took over running Southern Plate I found it harder finding time to get out shopping and make healthy meals.  So while I continue to develop new recipes and update past recipes I thought I would give Hello Fresh a try to streamline some of my shopping and healthy meal making.
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Course: Main Course
Cuisine: American
Keyword: redbeans, rice
Servings: 6 people
Calories: 582kcal

Ingredients

  • 1 Green Bell Pepper
  • 2 Scallions
  • 1 Clove of garlic
  • 4 oz Kale
  • 1 cup Water
  • 1.5 oz Tomato paste
  • 1 tsp Paprika
  • 1 tsp Celery salt
  • 1 tbsp Blackening spice
  • 13 oz Kidney beans
  • 2 tbsp Veggie stock
  • 2 tbsp Butter
  • 1/2 cup Rice Brown, Basmati, Jasmine or Cauliflower
  • 1 tsp Hot sauce
  • 4 tbsp Sour Cream or Greek Yogurt

Instructions

  • Wash and dry all produce before you halve, core and finely dice bell pepper. Trim and thinly slice scallions separating the white from the green. Peel and mince garlic. Drain and rinse beans. Remove stems from the kale.
  • Cook Rice: In a small pot combine rice of your choice and 3/4 oof water, and a pinch of salt. Bring to a boil. Cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep off heat with cover on until ready to serve.
  • 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 for approximately 4-5 minutes.
    Stir in scallion whites and half the garlic. Cook until you smell the garlic, approximately 30 seconds. Stir in tomato paste, paprika, celery salt, and Blackening spice. Cook until thoroughly coated.
  • Add beans to the pot with bell pepper mix. Combine by stirring. Add 1.5 tbsp stock concentrate, add 1/2 cup water. Bring to simmer then reduce heat to medium low. Cook stirring until thickened approximately 8-10 minutes. Stir in 1 tbsp of butter and salt and pepper to taste.
  • In a large pan heat a drizzle of oil over medium high heat. Add the rest of the garlic and cook for about 20-30 sec. Stir in kale, and 1/4 water plus the rest of the veggie stock concentrate. Cook stirring until liquid is gone and kale is wilted approximately 5-7 minutes. Stir in 1 tbsp butter and salt and pepper to taste.
  • Fluff up the rice with a fork and then divide rice, beans, and kale in a bowl. Place a dollop of sour cream (or Greek yogurt) in the middle. Drizzle hot sauce over the meal to taste. Sprinkle the green scallions around the top. And enjoy!

Notes

You will also need olive oil, salt and pepper.

Nutrition

Calories: 582kcal
Tried this recipe?Mention @southernplate or tag #southernplate!

Ingredients for the Blackening Spice Blend are:

  • 3 tsp smoked paprika
  • 1.5 tsp garlic powder
  • .5 tsp white pepper
  • .5 tsp black pepper
  • .25 tsp thyme
  • .25 tsp oregano
  • .125 tsp low heat cayenne

You may also like these bean or rice recipes:

Red Beans and Cornbread

Original Red Beans and Rice

Dirty Rice Recipe Easy and Homemade

Simply Delicious Chicken &Rice Soup

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116 Comments

  1. I have had red beans and rice, but never like this. I have not cooked it before. This probably would be very good.

  2. I thought the ingredients were being tossed together like dirty rice. When I saw kale, I knew my husband would have a fit. I am still trying to make Bojangles dirty rice.

  3. 5 stars
    Sounds amazing! My husband loves red beans and rice. Can’t wait to try this on him. Will let you know the results

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