MONDAY-NIGHT RED BEANS + RICE

This recipe is from Food Network, Jan/Feb 2013

Easy and quick, and even easier if you have a rice cooker. Most prep work can be done ahead of time, and this gives quite a good amount of food, yielding 6 servings. While the rice cooker is going, you can make the recipe and that only simmers for 10 minutes.

This is now my go-to recipe instead of buying one of those ready kits. While Zatarain's or Tony Chachere's products are what I am accustomed to buy, this meal fares a lighter feel to it. You're not so bogged down with salt and preservatives from those kits, and you can adjust some spices on your own. 

Red Beans + Rice

Red Beans + Rice

GET:

  • 1 tbsp        olive oil
  • 1/2 lb         andouille sausage, chopped
  • 1 ea           medium onion, finely chopped
  • 1 ea           medium green bell pepper, finely chopped (I used red, not a fan of green)
  • 1 clove      garlic, finely chopped
  • 2 cans      15.5oz red kidney beans, drained and rinsed
  • 1/2 cup     low-sodium chicken broth
  • 1/2 tsp      ground cumin
  • 1/2 tsp      dried thyme
  • 1 ea          bay leaf
  • Freshly ground black pepper, to taste
  • 3 cups      cooked white rice
  • Chopped scallions, for serving (did not use)

MAKE:

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  1. In a medium pot, heat the oil over medium-high heat. Add the sausage, onion, and bell pepper and cook, stirring frequently, until the vegetables are softened, 3 to 5 minutes. Add the garlic and cook for 30 seconds. 
  2. Add the beans, chicken broth, cumin, thyme, bay leaf, and pepper to taste and bring to a boil. Cover, reduce the heat to medium low and simmer for 10 minutes.
  3. Serve the beans over the rice and top with the scallions.