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Vegetarian, Africa and overseas

Creole style red beans with rice and plantains

Creole style red beans and rice is a simmered dish made with canned red beans in a tomato sauce flavored with garlic, thyme, and a whole chili pepper, served with rice and golden fried plantains. It serves 4, takes 45 minutes, is very easy to make, and costs about €1.60 per serving. The key is letting the beans simmer in the sauce until they turn creamy.

Tonight, we're simmering Creole style red beans with rice and golden plantains.

Creole style red beans with rice and plantains
Total time
45 min
Difficulty
Very easy
Cost per person
€1.60
Calories per person
650 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

This dish gets its texture from a simple simmer. Canned red beans slowly soak up a tomato sauce seasoned with garlic, thyme, and a whole chili that adds flavor without too much heat. Mashing a few beans naturally thickens the sauce, no cream or flour needed. Plantains, pan fried until golden, bring a sweet note that balances the chili and adds character to every bite.

This is an easy weeknight recipe for when you want something warm and filling without spending hours in the kitchen. The rice soaks up the sauce, kids often love the soft sweetness of the plantains, and the chili is easy to adjust to your family's taste. Mon Chou suggests it for cool fall or winter evenings when you're craving comfort without fuss.

The ingredients

4 people

Pantry

  • Canned red beansoften in the pantry 800 g
  • Tomato pasteoften in the pantry 2 tbsp
  • Riceoften in the pantry 280 g
  • Oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Onions 2
  • Scallions 4
  • Garlic 3 cloves
  • Thyme 3 sprigs
  • Chili pepper 1
  • Plantains 2

The step by step recipe

  1. Drain and rinse the red beans.

    Keep half a glass of their liquid, it can thicken the sauce.

  2. Sauté the onion, sliced scallions, and garlic in the oil, then add the tomato paste. 8 min

    Let the tomato paste caramelize for a minute, its flavor deepens.

  3. Add the beans, thyme, whole chili, and a glass of water, then let it simmer. 15 min

    Mash a few beans to thicken the sauce naturally.

  4. Peel the plantains, slice them into rounds, and pan fry them in a little oil until golden. 8 min

    They're ready when nicely caramelized on both sides.

  5. Cook the rice in salted water and serve everything together. 11 min

    The plantains add a sweet note that balances the chili.

Our tips to get it right

  • Pick a whole, unbroken chili if you just want its aroma, and remove it before serving for a milder sauce.
  • Use very ripe plantains, almost black skinned, they caramelize better and turn sweeter as they cook.
  • If the sauce looks too thin at the end, simmer uncovered a few extra minutes instead of adding flour.

The variations

  • Swap the canned red beans for dried beans cooked the day before if you have time, the flavor will be a bit deeper.
  • For a spicier version, let the chili split slightly in the sauce near the end of cooking instead of keeping it whole.
  • For kids, serve the chili on the side so everyone can add a touch to their own plate.

What to serve it with

  • A fresh tomato salad
  • A squeeze of lime
  • A glass of cold lemon water

Storage

The beans keep for 3 days in the fridge in a sealed container, and freeze well for up to 2 months. Reheat the sauce gently with a splash of water if needed, and cook the rice and plantains fresh right before serving.

Questions about this dish

Can I use dried beans instead of canned?

Yes, soak them overnight and cook for about an hour before adding them to the sauce. Canned beans are just more convenient for a quick weeknight meal.

What if I can't find plantains?

You can use firm, barely ripe bananas instead, sliced thick and pan fried the same way. They'll be less sweet but keep a similar texture.

Can I make this ahead of time?

Yes, the bean sauce actually tastes better made the day before and gently reheated. It's best to cook the rice and plantains just before serving so they stay at their best.

Is this dish very spicy because of the chili?

No, the chili stays whole during cooking and flavors the sauce without making it fiery. For more heat, you can slit it slightly near the end of cooking.

How long does it take to make a pot of Creole style red beans with rice and fried plantains?

Count 45 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a pot of Creole style red beans with rice and fried plantains?

About 650 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a pot of Creole style red beans with rice and fried plantains cost?

About €1.60 per serving, or €6.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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