I hope every is having/had a great holiday weekend! As we enter September and begin the transition into fall, we want meals that can make the transition with us. Red beans and rice is an easy meal that works great in all seasons. A common dish in New Orleans, it works great in the heat as it's all cooked in one pot on the stovetop (no hot oven!). Depending on the amount of meat added, it's also hearty enough to warm you and fill you up in the colder months. Better yet, while it takes 30-45 minutes to cook, only about a third of that is active time, which makes it great for throwing dinner together while working on other things nearby.
I adapted this recipe from a previous issue of Everyday Food by Martha Stewart.
7 ounces andouille* sausage, cut into 1/2" pieces
2 tablespoons olive oil
1/4 white onion, diced small (1/2 cup)
3/4 green bell pepper, diced small (1/2 cup, optional)
2 garlic cloves minced
Coarse salt and ground pepper
1/2 teaspoon ground cumin
1 tablespoon chopped fresh oregano
1 cup long-grain white rice
1 can (15.5 ounces) red kidney beans or black beans, drained and rinsed
2 cups (1 can) low-sodium chicken broth
Dash of cayenne pepper (optional)
Dash of Tabasco (optional)
Heat olive oil over medium heat in a 2 quart saucepan. Brown andouille on both sides. Remove andouille from pan using a slotted spoon, set aside. Add additional oil if needed. Add onion, green pepper, and garlic to oil and cook until onion is soft, 4 minutes. Season with salt and pepper. Add cumin, oregano and rice, stir, and cook for one minute. Add beans and broth, stir again, then season with salt and pepper. Add cayenne and/or Tabasco, if desired. Bring to a boil, add andouille back to the pot, then cover. Reduce to a medium simmer and cook until liquid is absorbed and rice is tender, 15 to 20 minutes.
Note: if substituting powders for vegetables, add all when rice is added to avoid burning.
*If authentic andouille cannot be found near you, try Johnsonville's New Orleans sausage or a mild heat smoked sausage.
This can make 4-6 main dishes or 8-12 side dishes, depending on your preferred portions.
Bon appetit! x
I adapted this recipe from a previous issue of Everyday Food by Martha Stewart.
7 ounces andouille* sausage, cut into 1/2" pieces
2 tablespoons olive oil
1/4 white onion, diced small (1/2 cup)
3/4 green bell pepper, diced small (1/2 cup, optional)
2 garlic cloves minced
Coarse salt and ground pepper
1/2 teaspoon ground cumin
1 tablespoon chopped fresh oregano
1 cup long-grain white rice
1 can (15.5 ounces) red kidney beans or black beans, drained and rinsed
2 cups (1 can) low-sodium chicken broth
Dash of cayenne pepper (optional)
Dash of Tabasco (optional)
Heat olive oil over medium heat in a 2 quart saucepan. Brown andouille on both sides. Remove andouille from pan using a slotted spoon, set aside. Add additional oil if needed. Add onion, green pepper, and garlic to oil and cook until onion is soft, 4 minutes. Season with salt and pepper. Add cumin, oregano and rice, stir, and cook for one minute. Add beans and broth, stir again, then season with salt and pepper. Add cayenne and/or Tabasco, if desired. Bring to a boil, add andouille back to the pot, then cover. Reduce to a medium simmer and cook until liquid is absorbed and rice is tender, 15 to 20 minutes.
Note: if substituting powders for vegetables, add all when rice is added to avoid burning.
*If authentic andouille cannot be found near you, try Johnsonville's New Orleans sausage or a mild heat smoked sausage.
This can make 4-6 main dishes or 8-12 side dishes, depending on your preferred portions.
Bon appetit! x
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