Hearty Kidney Bean Stew with Rice
A comforting and budget-friendly kidney bean stew simmered with tomatoes, vegetables, and spices, served over fluffy rice for a filling meal.
10 min
Prep
35 min
Cook
4
Serves
350
Calories
Macros · per serving
12g protein
68g carbs
5g fat
Ingredients
For 4 servings
- 1 cup dried kidney beans
- 1.5 cups white rice
- 1 14 oz can canned diced tomatoes
- 1 onion
- 1 carrot
- 1 potato
- 2 cloves garlic
- 2 tablespoons vegetable oil
- 4 cups water
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- salt — to taste
- black pepper — to taste
Instructions
- 1
Rinse and soak the dried kidney beans in water for at least 4 hours or overnight.
- 2
In a large pot, heat vegetable oil over medium heat. Add chopped onion, minced garlic, diced carrot, and diced potato. Sauté until onions are translucent.
- 3
Drain and rinse the soaked kidney beans, then add them to the pot along with canned diced tomatoes, water, ground cumin, and paprika.
- 4
Bring to a boil, reduce heat to a simmer, cover, and cook for 30-35 minutes until the beans are tender. Stir occasionally and check the water level, adding more if necessary.
- 5
Meanwhile, cook the rice according to package instructions.
- 6
Once the beans are cooked, season with salt and black pepper to taste.
- 7
Serve the stew hot over a bed of rice.
Cook it this week.
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