Red Beans & Rice, Garden Salad And French Bread Recipe

Prepare the Beans

Rinse the red kidney beans under cold water. If using dried beans, soak them overnight in water and drain before use.

Cook the Vegetables

In a large pot, heat a splash of oil over medium heat. Add the diced onion, green bell pepper, celery, and garlic. Sauté until the vegetables are tender, about 5-7 minutes.

Combine Ingredients

Add the soaked kidney beans, vegetable broth, Cajun seasoning, and bay leaf to the pot. Stir to combine.

Simmer

Bring the mixture to a boil, then reduce heat to low. Cover and simmer for about 1 hour or until the beans are tender. Stir occasionally.

Cook the Rice

In a separate pot, cook the rice according to package instructions. Once cooked, fluff with a fork and set aside.

Season and Serve

Remove the bay leaf from the beans, and season with salt and black pepper to taste. Serve the beans over the cooked rice.

Prepare the Vegetables

In a large bowl, combine the mixed salad greens, halved cherry tomatoes, sliced cucumber, grated carrot, and thinly sliced red onion.

Make the Dressing

In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper to create a dressing.

Combine Salad and Dressing

Drizzle the dressing over the salad and toss gently to combine. Adjust seasoning if necessary.

Serve

Serve the salad immediately alongside the red beans and rice.

Prepare the Garlic Butter

In a small bowl, mix together the softened butter, garlic powder, and chopped parsley until well combined.

Prepare the Bread

Slice the French bread loaf in half lengthwise. Spread the garlic butter mixture evenly over the cut sides of the bread.

Toast the Bread

Preheat the oven to 375°F (190°C). Place the prepared bread on a baking sheet and toast in the oven for about 10-12 minutes or until golden and crispy.

Serve

Remove from the oven and serve warm as a side to the red beans and rice and garden salad.