Louisiana-Style Red Beans & Rice
with Braised Kale
This meatless riff on a classic Creole dish is just the hearty, flavor-packed dinner we’ve been craving. Bell pepper, scallions, and garlic are sautéed until tender and fragrant, then coated in smoky blackening spices, rich tomato paste, paprika, and celery salt. Red beans and veggie stock are added; then, everything simmers until the beans are ultra-tender and saucy. It’s all served over rice to ensure not a drop of that saucy goodness goes to waste, and paired with tender, buttery braised kale, a dollop of sour cream, and a dash of hot sauce if you’re craving a little heat. Say hello to your new favorite comfort food!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Green Bell Pepper
2 unit
Scallions
1 clove
Garlic
13.4 ounce
Kidney Beans
4 ounce
Kale
½ cup
Jasmine Rice
1.5 ounce
Tomato Paste
1 teaspoon
Smoked Paprika
1 teaspoon
Celery Salt
1 tablespoon
Blackening Spice
3 unit
Veggie Stock Concentrate
4 tablespoon
Sour Cream
(Contains Milk)
1 teaspoon
Hot Sauce
Not included in your delivery
2 teaspoon
Vegetable Oil
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry all produce. • Halve, core, and finely dice bell pepper. Trim and thinly slice scallions, separating whites from greens. Peel and mince garlic. Drain and rinse beans. Remove and discard any large stems from kale.
• In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), 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 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, 4-5 minutes. • Stir in scallion whites and half the garlic; cook until fragrant, 30 seconds. • Stir in tomato paste, paprika, celery salt, and Blackening Spice. Cook until thoroughly coated, 30 seconds more.
• Add beans to pot with aromatics; cook, stirring, until combined. Add 2 stock concentrates (4 for 4 servings) and ½ cup water (¾ cup for 4). Bring to a simmer, then reduce heat to medium low. • Cook, stirring occasionally, until thickened, 8-10 minutes. Stir in 1 TBSP butter (2 TBSP for 4). Taste and season with salt and pepper. TIP: If stewed beans are too thick, add another splash of water.
• Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add remaining garlic and cook until fragrant, 30 seconds. • Stir in kale, ¼ cup water (1⁄3 cup for 4 servings), and remaining stock concentrates. Cook, stirring occasionally, until liquid has evaporated and kale is wilted and tender, 5-7 minutes. • Stir in 1 TBSP butter (2 TBSP for 4). Season with salt and pepper to taste.
• 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.
