Thursday, April 3, 2014

Week 14: Small Red Beans

I am actually posting the same week I made something! Spring must be in the air for me to have caught up!

This week I grabbed "small red beans" from my box of future deliciousness, in the basement. Sadly, I only have snapped a couple pictures, and none of the finished product. I'll try to update that when I serve more of them.

The recipe I used as the basis was picked after searching through a myriad of red beans and rice recipes online. I can't say this was the tastiest looking recipe, but not only did it have ingredients I already had in the house (or at least was tweak-able to be the case), it wasn't vegetarian (a concession to my husband, after weeks of not cooking meat).

Red Beans and Rice
  • 1 pound small red beans, dried
  • 1 medium onion, chopped
  • 2-3 cloves garlic, finely chopped
  • 3 15-oz cans diced tomatoes
  • 1 can diced tomatoes & green chilies (such as Rotel)
  • 1 pound diced chicken sausage
  • 1 cup diced, cooked chicken
  • 2 teaspoons paprika
  • 1 teaspoon chili powder
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon sugar (helps with acidity/bitterness of tomatoes)
  • 1 teaspoon salt (or to taste)
  • 1 teaspoon oil
  • Sort, rinse and drain dried beans. Cover by ~1inch water in a deep pot. Add diced tomatoes, Rotel, paprika, chili powder, cayenne pepper, salt and chicken. Bring to a boil over high heat then reduce to a simmer.
  • Saute chopped onions and garlic in oil, over medium heat, until soft. Add chopped chicken sausage and saute until warmed through. Add to bean pot.
  • Simmer over low heat until beans are soft, 2-3 hours.
  • Serve over cooked rice.
  • Significantly better after ~24-48 hours, as the flavors blend.

Apologies again for the lack of pictures. I guess I can't both get the post out the week of cooking AND get pictures taken :)

Have a great week!

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