Red Beans and Rice

Tuesday, November 2, 2010

We have black beans and rice quite often -  the Costa Rican version, usually... so I wanted to switch things up and be edgy this week and have red beans and rice. I know... I need to get out more.  :) It was really good though! My husband happily took the leftovers for lunch the next day.

Red beans and rice is a classic dish from the southern United States, especially popular in Louisiana.
Here's my healthier version of the classic. Thanks to a variety of products now on the market, you can make this meal with meat, a meat substitute, or with neither. Also consider making a meatless version and then preparing a lean sausage on the side for the carnivores.

Time: 50 min
Yeild: 2-4 servings

1 cup brown rice
2 cups water (or whatever is specified on the rice cooking directions)
1 Med onion. diced
1 green bell pepper, finely chopped
2 large cloves garlic, diced
2 cans kidney beans, drained
2 tsp. Liquid Smoke
2 tsp. oregano
1 package sausage or sausage substitute, sliced diagonally (optional)
salt and pepper, to taste
cayenne, to taste (optional)

1. Prepare the rice according to the package directions
2. Saute the onion, garlic, celery, and green pepper with olive oil in a skillet or large, deep pan
    (if using meat, you can quickly saute it before adding the veggies, or you may prepare it separately and add it to the meat-eater's plates on top like a garnish)
3. Add in the kidney beans, oregano and liquid smoke and heat through - for about 10 minutes.
4. Reduce the heat and allow the beans to simmer until the rice is done.


Post a Comment

The Part-time Veg*n Copyright © 2009 Designed by Ipietoon Blogger Template for Bie Blogger Template Vector by DaPino