Louisiana-Style Red Beans & Rice
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Louisiana-Style Red Beans & Rice

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!

Calorie Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes


serving amount

1 unit

Green Bell Pepper

2 unit


1 clove


13.4 ounce

Kidney Beans

4 ounce


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


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)2803 kJ
Calories670 kcal
Fat24 g
Saturated Fat12 g
Carbohydrate85 g
Sugar9 g
Dietary Fiber16 g
Protein24 g
Cholesterol50 mg
Sodium1500 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small pot
Medium Pot
Large Pan



• 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.

Cook Rice

• 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.

Cook Aromatics

• 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.

Simmer Beans

• 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.

Braise Kale

• 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.