Red Beans and Rice
I made this for lunch this week... extra dashes of hot sauce are very important at the table.
1 (10oz) can red beans
Olive oil, about 2 tablespoons
1/2 green bell pepper chopped
1/2 small onion, diced
1 stalk celery, diced
2 garlic cloves, minced
1 bay leaf
1 cup water
1 bullion cube (vegetable or chicken)
Cayenne pepper - a couple sprinkles
1/2 tsp thyme
1 tsp marjoram or oregano
Salt and pepper
Hot sauce to taste
Heat olive oil in a medium saucepan over medium heat. Add bell pepper, onions, and celery. Saute until the onions are translucent. Meanwhile, dissolve the bullion cube in 1 cup water. Add the spices and garlic. Add the beans and bullion mixture. Stir, add hot sauce. Reduce heat to low, simmer for about 30 minutes. Serve with rice. This is the kind of dish that gets better after sitting overnight, allowing it to thicken and the flavors to blend. Serve over rice ( I used brown rice). Next time I make this I will probably add a can of peppers to help add a smoky flavor.
1 (10oz) can red beans
Olive oil, about 2 tablespoons
1/2 green bell pepper chopped
1/2 small onion, diced
1 stalk celery, diced
2 garlic cloves, minced
1 bay leaf
1 cup water
1 bullion cube (vegetable or chicken)
Cayenne pepper - a couple sprinkles
1/2 tsp thyme
1 tsp marjoram or oregano
Salt and pepper
Hot sauce to taste
Heat olive oil in a medium saucepan over medium heat. Add bell pepper, onions, and celery. Saute until the onions are translucent. Meanwhile, dissolve the bullion cube in 1 cup water. Add the spices and garlic. Add the beans and bullion mixture. Stir, add hot sauce. Reduce heat to low, simmer for about 30 minutes. Serve with rice. This is the kind of dish that gets better after sitting overnight, allowing it to thicken and the flavors to blend. Serve over rice ( I used brown rice). Next time I make this I will probably add a can of peppers to help add a smoky flavor.
Hey girl - It's Meagan! I'm just wondering - do you have a pressure cooker? It's definitely worth buying if you don't. You can cook those red beans in less than 10 minutes, and then you don't even have worry about the stuff the canned beans were sitting in in the can. :-)
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