Louisiana-Style Red Beans & Brown Rice with Prawns
with braised kale- Mustard
- Sulphites
- Egg
- Milk
- Crustaceans
https://www.hellofresh.com/recipes/louisiana-style-red-beans-rice-5f62126b0d75a466c3403816
Ingredients
1 unit(s)
Bell Pepper
2 unit(s)
Garlic
1 pack(s)
Red Kidney Beans
80 grams
Kale
250 grams
Pre-cooked Brown Rice
1 tin(s)
Tomato Paste
2 sachet(s)
Paprika
(Contains: Mustard)
2 sachet(s)
Cajun Spice Mix
(Contains: Sulphites)
1 sachet(s)
Vegetable Stock
50 grams
Ranch Sauce
(Contains: Mustard, Egg, Milk)
1 sachet(s)
Sriracha
1 unit(s)
Onion
160 grams
Prawns
(Contains: Crustaceans)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Butter
to taste
Sugar
Nutrition Values
Utensils
Cooking steps
Halve the pepper and discard the core and seeds. Chop into 2cm chunks.
Halve, peel and chop the onion into small pieces.
Drain and rinse the kidney beans in a sieve.
Peel and grate the garlic (or use a garlic press).
Strip the leafy part of the kale from the stem. Discard the stems.
Place a large pot over medium-high heat with a drizzle of oil.
Add the onion, bell pepper and the cajun spice to the pan and fry until softened stirring occasionally, 4-5 mins. Season with salt and pepper.
Then add the kidney beans, stock, paprika and 100ml water (per 2P). Cover and simmer for 8-10 mins. Add a splash of water if required to loosen the sauce further. Add a knob of butter and season to taste with salt, pepper and sugar.
Meanwhile, place a pan on medium-high heat with a drizzle of oil and a knob of butter. Add the kale and garlic and fry for 4-5 mins. Add a splash of water, cover and cook for another 2-3 mins, until the kale has softened. Season to taste with salt and pepper. Remove from the pan and keep covered.
Wipe and return the pan to a medium-high heat. Once hot, add the rice and a good splash of water. Cover and allow to warm through completely, 3-5 mins.
TIP: To microwave, open the top of the packet and cook in the microwave until warmed through, 2-3 mins.
Plate up your rice at the table and arrange the garlic kale and Louisiana-Style Red Beans on the side. Dollop beans with the ranch. Drizzle over the sriracha (add less if you don't like the heat).
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