Chef’s Plate Review: Creole Red Beans and Rice
Chef’s Plate is a subscription service that delivers chef-designed recipes and fresh ingredients each week. There is no subscription or membership fee to join. Their recipes begin at $10.95 per plate for the 2-Person Plan and $9.75 per plate for the Family Plan. A Year of Boxes pays for this subscription.
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We order 3 new Chef’s Plate recipes each week, and have been for more than a year. Here’s a look at one of the recipes we received this past week….
Creole Red Beans and Rice
This rendition of the Louisiana favourite uses traditional seasonings like paprika, thyme and celery seeds, simmered with creamy red kidney beans. For a Caribbean twist, we’ve fired up crispy-fried plantains, making the perfect dippers for the rich and spicy beans.
- 4 oz Rice
- 1 can Red Kidney Beans
- 1 Green Plantain
- 1 Orange Bell Pepper
- 1 Tomato
- 2 Green Onions
- 1 Yellow Onion
- 1 pack Vegetable Stock Reduction
- Creole Spice Mix
- Cook the Rice: in medium pot add the rice and 1 1/4 cups water, season with salt, bring to boil over hight heat, once boiling cover and reduce the heat to medium low, cook for 20-23 minutes, until the rice is tender, set aside, still covered, for 5 minutes, fold in 1/2 of the green onions and fluff with fork.
- Prepare the Ingredients: thinly slice the green onions, halve and small dice the onion, medium dice the pepper, roughly chop the tomato, peel and cut the plantain into 1/2 inch pieces.
- Cook the Aromatics: in large pot heat 2 tsp of oil over medium heat, add the onion, pepper, and tomato, cook for 4-5 minutes, stirring occasionally, until softened, add the spice mix and cook for 1-2 minutes, stirring constantly, until fragrant, season with salt.
- Cook the Creole Red Beans: drain and rinse the beans, add the beans, vegetable stock reduction and 1 cup of water to pot with veggies, stir to combine, bring to a boil over high heat, once boiling, reduce the heat to medium and cook for 5-6 minutes, stirring occasionally, season with salt, off heat, mash 1/3 of the bean mixture into a rough texture.
- Fry the Plantains: in large pan heat 2 tsp oil over medium high heat, add the plantains and cook for 2-4 minutes per side, until golden brown, remove from the pan, smash the plantains with the bottom of a cup, add 1 tsp oil to pan and return plantains to the pan, cook for 1 minute per side to crisp the plantains.
- Serve: plate the rice with creole red beans, top with the plantain chips and garnish with remaining green onion.
Notes: I absolutely loved this recipe! It was the perfect meal for a cold Fall day. Not only was it dairy free but it was also vegetarian and gluten-free. I have officially decided that fried plantains are my new favourite meal topper. I want to put them on everything. This is the second time I’ve made them and I am in love. Other than that the recipe was easy to make and had minimal ingredients. As per usual, I would definitely make this recipe again.
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