ROCKIN’ RED BEANS AND RICE
During our recent visit to New Orleans, one of my favorite meals was in a casual bar, with zero expectations for what might come out of the kitchen. It was the tastiest red beans and rice I had ever consumed. It was the inspiration for this entire blog :). Always adjust seasonings to taste, you can even give your serving a splash of cider vinegar for an extra zing. DEFINITELY go with the dried beans, which require an overnight soak. This could be an entree or a side dish, as long as you are keeping those carbs in balance.
Equipment
- large stock pot
Ingredients
- 1 pound dried kidney beans
- 5-6 garlic cloves minced (about 2 Tablespoons)
- 1 large yellow onion chopped
- 2 bell peppers green and red, chopped
- 10 cups water 6 +410 cups water (6 +4)
- 2 bay leaves
- 1/2 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1 Tablespoon dried parsley
- 1 teaspoon Cajun seasoning
- 1 pound chicken andouille sausage sliced (again, can go veggie-style here)
- 2 –3 medium tomatoes diced (about 2 cups)
- 2 cups long grain brown rice
- Nonstick cooking spray
Instructions
- Day 1: Rinse beans and soak in large pot of water overnight.
- Day 2: Place a large nonstick skillet over medium heat and spray with cooking spray. Add onion, bell peppers, garlic and cook for 6–8 minutes, or until onions are lightly browned.
- Pour beans into a colander and rinse well.
- Rinse the large pot and place 6 cups of water and beans back into pot.
- Place over high heat and add cooked veggies, bay leaves, cayenne pepper, thyme, sage, parsley and Cajun seasoning. Bring to a boil.
- Reduce heat to medium-low and simmer with lid for 2 1/2 hours.
- Stir in sausage and continue to simmer with lid for another 30 minutes.
- While simmering, prepare rice according to package directions.
- Serve beans over cooked rice.
- Adjust seasonings, which may include the vinegar splash.
Notes
Makes 8 side dish servings or 4–6 main dish servings.
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