Sunday, October 16, 2011

Red Beans and Rice

Red Beans and Rice 3

When Russell and I first got married we did not always eat the best. A lot of what we ate was pre-packaged and very processed. We still eat some of those items today, but what I have found is moderation is key. As I become more conscious of what we eat I have been trying to get back to the basics. Items that we previously ate from a box I am trying to make them from scratch. Red beans and rice is one of those items. I have always previously made red beans and rice from a box. While this was convenient, I am certain that "made from scratch" red beans and rice are much better not only health wise, in taste as well!

Red Beans and Rice 1

I have been searching for a red beans and rice recipe for a while now. I finally came across one last week that I knew would be a winner. Russell loves red beans and rice so as he took his first bite I anxiously waited for his reaction. He shook his head a few times in approval and finally stated it was wonderful--I was so relieved. Up until now Russell has been in love with creamy cajun pasta, he later proclaimed that red beans and rice was his new favorite meal. This dish is so simple to make, and for the most part is a one pot meal. The original recipe had the red beans and rice prepared separately with the red beans then served over the rice. I modified the recipe and cooked everything together. I think the flavors blend together well this way which yields a quite tasty final product.

  • 1 pound of smoked sausage, sliced
  • 1 medium onion, chopped
  • 2 cloves of garlic, minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon of your favorite creole seasoning
  • 1/4 teaspoon pepper
  • 1- 15 ounce can light red kidney beans, drained and rinsed
  • 1- 15 ounce can dark red kidney beans, drained and rinsed
  • 3/4 cup uncooked white rice
  • 2 1/4 cups chicken broth

In a large non-stick saute pan, brown sausage over medium heat. Once browned, transfer to a paper towel lined plate and set aside.

In the same large saute pan, add the onion and garlic, saute until tender. Stir in Italian seasonings, crushed red pepper, creole seasoning, and pepper, and cook for an additional 30 seconds.

Add beans, uncooked rice, and chicken broth. Bring to a boil. Reduce heat to a simmer, cover and cook for 15-20 minutes.

Remove from heat and allow to sit covered for five minutes. Fluff with fork and stir in browned sausage.

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