Red Beans & Rice

In the study of aging one thing is continually proven by researchers and scientists, societies that eat beans daily, live longer, healthier lives. And were not talking about just adding in a few extra years here, either, we’re talking about living well into your 90s maintaining your mind and your body. While I’m not giving up eating meat any time soon, probably not ever, I recognize the importance of adding legumes into our diets.

But the way I grew up, beans were always a side dish, not the star of the show. Most Americans are brought up that way and the options on the bean aisle are pretty limited in most grocery stores.

I was introduced to Rancho Gordo Beans by my mother-in-law. My vegan bestie and I decided to jump in and try them all. The internet can be a magical place, right? Who knew a shipment of beans would be so exciting... look I’m almost 40, I’ll take my kicks where I can get them.

There are so many options to choose from, not going to lie, it can be a bit daunting. But red beans? These I know, or at least I thought I did. Rancho Gordo Tuscan Red Beans are a game changer. The flavor has a depth that your standard grocery store bean just can not match. My kiddo legit thought it was bacon. We are officially converts. I soaked these overnight and I swear I’ll soak all beans from now on, such a drastic change in texture.

Give these recipes a spin, I promise you’ll be adding them to your meal prep rotation because they’ll be an instant family fave!

Red Beans

• 8oz Tuscan Red Beans

• 1 cup chopped celery

• 1 cup chopped carrots

• 1 cup chopped onion

• 2 tsp dried oregano

• 1 tsp smoked paprika

• Chipotle powder to taste (I used a couple of shakes)

• Salt & Pepper to taste

• 2 TBSP roasted garlic Better Than Bouillon

• 1 TBSP roasted vegetable Better Than Bouillon

• 6 cups water

• 1-2 tsp olive oil

1. Soak your beans overnight or for 8 hours. Add them to a pot and top with water, at least 3” past the top of the beans. Drain and rinse before starting.

2. In a large stockpot drizzle olive oil and heat to medium. Sauté celery, carrots, onions until tender and slightly caramelized, 6-8 minutes.

3. Add oregano, paprika, chipotle powder, salt and pepper, stir in and cook until fragrant, about 30 seconds.

4. Add in the Better Than Bouillon and water. Stir until incorporated. Add beans! And bring to a boil, lower heat and simmer for 45 minutes- 1 hour or until beans are tender.

5. Serve over Cajun Rice (recipe below) and ENJOY!

Cajun Rice

• 2 cups Basmati rice

• 3 cups water

• 1 medium, green bell pepper, chopped

• 1 medium, red bell pepper, chopped

• 1 TBSP roasted garlic Better Than Bouillon

• 1 TBSP roasted vegetable Better Than Bouillon

• 2 cups chopped parsley

• 1-2 tsp olive oil

• 1 tsp oregano

• 1/5 tsp smoked paprika

• Chipotle Powder to taste

• Salt & Pepper to taste

1. Drizzle the olive oil in a large stock pot and heat to medium.

2. Add the bell pepper and cook until tender, 5-7 minutes.

3. Add the rice and toast it lightly, stirring constantly, this only take a few minutes.

4. Lower heat and add the bouillon, water, oregano, paprika, chipotle powder, salt and pepper. Bring to a boil, lower to simmer and cover to cook the rice. (I like to vent my lid a bit)

5. Cook until rice is done, fluff with a fork and stir in the parsley.

6. Serve with red beans and ENJOY!