Another Foodie Friday Recipe from ReneeYemma.com. Since moving to the New Orleans area, I’ve noticed that beans and rice are pretty popular around here. Damian and I were pretty excited to see this, since we do love some rice and beans. He especially like’s spicy beans and rice, I on the other hand, not so much. I’m not a lover a spicy food, and not sure when I will be. Because of this, I have to be very careful with what I order when we venture out to experience the food of the city! So far, so good!
I’ve made my own version of beans and rice quite a few times since moving here. And, it was a staple during the winter season in Virginia. In my book, I consider it comfort food. And, it’s so versatile. Sometimes I’ll switch it up and add ground beef instead of sausage, and other times, I’ll have it vegetarian style and only add the beans. Either way you choose to have it, I promise you it will be tasty!
Before cooking this meal, I soaked brown rice for half a day. I then rinsed it and cooked it while I made this dish. If you’d like to see how I and why I soak my brown rice, check out the post I did on confetti rice.
For complete step by step instructions with amazing photos for this recipe visit : http://reneeyemma.com/2010/10/red-beans-and-rice/
Red Beans and Rice Recipe
1 can of kidney beans, or 1 bag of kidney beans, soaked overnight
Cooked brown rice
2 tablespoons olive oil
1 large onion, peeled and diced
8 garlic cloves, peeled and minced
2 celery stalks, diced
1 handful of red kale, chopped
2 links organic andouille turkey sausage, diced
1 can organic tomato sauce
1 cup of water
1 tablespoon parsley
1/2 tablespoon oregano
1 teaspoon allspice
1-2 shakes of cayenne pepper
1 teaspoon sea salt
1/2 teaspoon pepper
1. Let brown rice soak, rinse and cook. Or set aside leftover brown rice.
2. Mince garlic. Dice onion, celery and sausage. Chop kale.
3. Open 2 cans of red kidney beans, rinse and set aside. Open tomato sauce and set aside.
4. Put pot on medium/high heat and add in 1 to 2 tablespoons of olive oil.
5. Saute onion and celery for 5 minutes.
6. Then add in minced garlic for another minute.
7. Add beans, saute for 3 minutes.
8. Add sausage, saute for 3 minutes.
9. Add tomato sauce and cup of water (may need more water it too thick)
10. Add seasonings. Stir. Cover for 10 minutes.
11. Add kale and let cook for another minute.
12. Mix with rice.
13. Turn off all distractions. Sit down with your family. Take a few deep breaths. Say how much gratitude you have for your food and your family. Dig in, slowly!
© 2010 Renee Yemma ® All Rights Reserved.
Renee C. Yemma, Holistic Health Coach, is founder and director of Get Inner-gized with Renee. She is a mother, writer, teacher, coach, photographer and so much more. To receive weekly healthy living articles on loving delicious, nutritious foods and putting YOU first without feeling guilty about it, visit www.reneeyemma.com.
Folks, having grown up in New Orleans and having worked as a chef there for mots of my life I can tell you that this is not a recipe for New Orleans style red beans. No where near it. Dan Marcus