ROCKIN’ RED BEANS AND RICE
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 +4)10 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
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 included the vinegar splash. Makes 8 side dish servings or 4–6 main dish servings.
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THE REBELLIOUS RD
As a longtime promoter of healthy cooking and eating, Amy's focus is on plant-based eating, with a rebellious twist - that she and no one, needs to be perfect.