{Foodie Friday} Red Beans and Rice

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.

First up, I minced  8 cloves of garlic.  I’m a garlic lover and I like a lot of it in my meals.

Then I diced up an onion.

2 celery stalks.

A handful of red kale.   You can use any kale (or dark leafy green) you wish, there’s SO many to choose them.  I love them all!

2 links of Applegate andouille chicken and turkey sausage.  A request by Damian, and it really added some pop to the dish.  I diced it so it wouldn’t be so spicy and I was giving some to Camille, but you can cut circles if you’d like to make it more chunky.

Next up, I opened up 2 cans of Eden Red Kidney Beans. You can make your beans from scratch, but since I had limited time, I used cans.

Then I rinsed them in a strainer.

Then I opened up a can of tomato sauce.  And, I also took out one cup of water and seasonings: parsley, oregano, cayenne pepper, allspice, sea salt and pepper.

And the cooking began!  First, I sauteed the onion and celery in 1 tablespoon of olive oil and a dash of salt for 5 minutes. Then I added in the minced garlic for another minute.

Then I added the red beans and sauteed for 2 to 3 minutes.

I then added the sausage (it was already cooked) so I let it saute for another 2 minutes.

Then I added, 1 can of tomato sauce, 1 cup of water and seasonings: 1 tablespoon of parsley, 1/2 tablespoon oregano, 1 teaspoon of allspice, a few shakes of cayenne pepper, 1 teaspoon of sea salt and 1 teaspoon of pepper.

Then I covered the pot for 10 minutes and let all the flavors mix together: spices, sauce, beans, sausage, veggies.

Then right before it was done I added in the kale.  I like to add in the kale just before it’s done so I don’t over cook the nutrients that are provided in kale.  I then mixed it up and let cook for another minute.

Then it’s done and ready to eat! You can add the already cooked rice to the pot once it’s done, but like I said before in my confetti rice post, my husband is super picky when it comes to rice, so I make white rice on the side.  He also added tabasco sauce to his dish for extra spice.

Do you make beans and rice?  What’s your favorite way to make it?

{life is yummy}

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