Recipe of the Week
Louisiana red beans and rice
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Louisiana red beans and rice, courtesy of Del Sroufe of Wellness Forum Foods.
Serves 4-6
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DIRECTIONS:
Rinse beans, and then soak in a large pot of water overnight.
In a skillet, over medium heat, saut the onion, bell pepper, garlic, and celery for 3 to 4 minutes, until the onions start to soften.. Add water 1-2 tablespoons at a time to keep from sticking.
Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, and parsley, and bring to a boil. Reduce heat to medium-low. Simmer for 2 2 1/2 hours, until beans are tender.
Meanwhile, prepare the rice. In a saucepan, bring 4 cups water to a boil. Add rice, reduce heat to medium, cover, and simmer for 45 minutes. Serve beans over the rice.
- 1 pound dry kidney beans
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 tablespoons minced garlic
- 2 stalks celery, chopped
- 6 cups water
- 2 bay leaves
- 1/2 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 1/4 teaspoon dried sage
- 1 tablespoon dried parsley
- 4 cups water
- 2 cups medium grain brown rice
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DIRECTIONS:
Rinse beans, and then soak in a large pot of water overnight.
In a skillet, over medium heat, saut the onion, bell pepper, garlic, and celery for 3 to 4 minutes, until the onions start to soften.. Add water 1-2 tablespoons at a time to keep from sticking.
Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, and parsley, and bring to a boil. Reduce heat to medium-low. Simmer for 2 2 1/2 hours, until beans are tender.
Meanwhile, prepare the rice. In a saucepan, bring 4 cups water to a boil. Add rice, reduce heat to medium, cover, and simmer for 45 minutes. Serve beans over the rice.
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