Friday, August 3, 2012

Red Beans and Rice

Popeye's Chicken just opened in Charlotte - and in the mall no less. All day long I kept hearing about people going to partake in the fried chicken and red beans and rice. So that has somehow influenced me to prepare my own red beans and rice today, along with some buttermilk cornbread.

Brown rice, unless it is wild rice, is not one of the favorite items on my clean eating list. I am not a fan of the grainy, firm texture. I don't like soggy rice; but I do like for it to be fluffy as opposed to firm. However, I decided to try a brand of brown basmati rice from Trader Joe's that turned out to be perfect for this dish. Even better, it cooks in 15 minutes, whereas most brown rice has to cook for at least an hour.

Brown rice is nutritious, a good source of energy, contains fiber and is fat burning!

Red Beans and Rice

2 tbsp olive oil
2 garlic cloves, diced
medium yellow onion
1 small  green bell pepper, diced
1/2 c red pepper, diced
2 celery stalks, diced (optional)
1/4 c parsley
1 tsp cumin
1/2 tsp paprika
Salt and pepper, to taste
1/4 tsp cayenne pepper
1 tsp crushed red pepper flakes
1 pound dried red beans, soaked overnight 
4 cups water
2 cup chicken stock
1/2 pound andouille sausage, sliced

Cooked white or brown rice
Green onions, garnish

Heat oil and sautée garlic, onion, green and red pepper and celery for 3-5 minutes. Add seasonings and beans.  Simmer for 15-20 minutes. Add andouille sausage.  Cover and simmer for 30 minutes. Remove from heat. Serve over rice. Garnish with green onions.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

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