Ww Red Beans and Rice Modified of Course with Black Beans
Discover the perfect balance of hearty flavors and wholesome ingredients in this "WW Red Beans and Rice Modified with Black Beans" recipe. A vibrant twist on the classic dish, this version features a medley of black and red beans simmered in a fragrant blend of smoked paprika, thyme, cumin, and a hint of optional cayenne for a spicy kick. Fresh vegetables like crisp celery, diced onion, and bell pepper add layers of flavor, while the dish comes together with protein-packed beans and fluffy brown rice for a nutrient-rich meal. Finished with a sprinkle of fresh parsley, this plant-forward recipe is both satisfying and nourishing—ideal for weeknight dinners or meal prepping. Ready in just 45 minutes, it's a delicious way to embrace bold flavors while staying on track with wellness goals. Perfect for fans of comforting Southern cuisine and healthy eating!
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Recipe Information
Ingredients
- 15 oz black beans (canned, drained and rinsed)
- 15 oz red beans (canned, drained and rinsed)
- 1 tbsp olive oil
- 1 medium yellow onion (diced)
- 1 medium green bell pepper (diced)
- 2 stalks celery (diced)
- 2 cloves garlic (minced)
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1.5 tsp ground cumin
- 0.25 tsp cayenne pepper (optional for heat)
- 2 cups low-sodium chicken or vegetable broth
- 3 cups cooked brown rice
- 1 leaf bay leaf
- 2 tbsp chopped fresh parsley (for garnish)
- salt (to taste)
- black pepper (to taste)
Instructions
Heat the olive oil in a large pot or skillet over medium heat.
Add the diced onion, green bell pepper, and celery to the pot. Sauté for 5-7 minutes, stirring frequently, until the vegetables are softened.
Stir in the minced garlic, smoked paprika, dried thyme, ground cumin, and optional cayenne pepper. Cook for 1 minute until fragrant.
Add the black beans, red beans, chicken or vegetable broth, and the bay leaf to the pot. Stir to combine.
Bring the mixture to a simmer, then reduce the heat to low. Let it cook for 15-20 minutes, allowing the flavors to meld together.
Season with salt and black pepper to taste. Remove and discard the bay leaf.
To serve, spoon 3/4 cup of cooked brown rice onto a plate or bowl and top it with the bean mixture.
Garnish with fresh parsley before serving. Enjoy!
Nutrition Facts
Calories |
1690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.8 g | 33% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3502 mg | 152% | |
| Total Carbohydrate | 316.0 g | 115% | |
| Dietary Fiber | 62.5 g | 223% | |
| Total Sugars | 18.9 g | ||
| Protein | 67.9 g | 136% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 479 mg | 37% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 3790 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
