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.
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:
- 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.
- 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.
- Serve the beans over the rice and top with the scallions.