Red Beans & Rice


¼ cup low-sodium organic chicken broth

¼ tsp. unflavored gelatin (preferably from grass-fed cows)

1 tsp. olive oil

¼ cup chopped onion (approx. 1⁄3 medium onion)

2 Tbsp. chopped red bell pepper

2 Tbsp. chopped celery

1 clove garlic, finely chopped

½ cup chopped low-sodium, nitrate-free ham (approx. 2 oz.)

1 tsp. dried thyme

1 pinch sea salt (or Himalayan salt)

1 pinch ground black pepper

¼ tsp. ground smoked paprika

1 pinch ground cayenne pepper (optional)

¼ cup canned red beans, drained, liquid reserved

¼ cup cooked brown rice 1 tsp. chopped parsley (optional)


1. Sprinkle broth with gelatin. Set aside.

2. Heat oil in medium nonstick skillet over medium-high heat until fragrant.

3. Add onion, bell pepper, and celery; cook, stirring frequently, for 3 to 5 minutes, or until onion is translucent.

4. Add garlic, ham, thyme, salt, black pepper, paprika, and cayenne pepper (if desired); cook, stirring frequently, for 2 minutes.

5. Add beans, rice, broth mixture, 2 Tbsp. reserved liquid from beans, and parsley (if desired); cook, stirring frequently, for 3 to 4 minutes, or until pan is almost dry and liquid has reduced to a thick sauce.

6. Place in a serving bowl and enjoy!


#Beans #Rice

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