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Before you jump to Pantry Day Red Beans & Rice recipe, you may want to read this short interesting healthy tips about Techniques To Live Green Plus Conserve Money In The Kitchen.
Remember when the only people who cared about the environment were tree huggers as well as hippies? That's a thing of the past now, with everybody being aware of the problems besetting the planet as well as the shared responsibility we have for turning things around. The experts are agreed that we are not able to transform things for the better without everyone's active contribution. This needs to happen soon and living in methods more friendly to the environment should become an objective for every individual family. The cooking area is a good place to begin saving energy by going a lot more green.
Refrigerators and freezers use a lot of electricity, especially if they are not running as economically as they should. If you might be in the market for a new one, the good news is that compared with types from 10 or more years ago, they use about 60% less energy. Maintaining the temperature of the fridge at 37F, in conjunction with 0F for the freezer, will certainly save on electricity, while keeping food at the correct temperature. Checking that the condenser is clean, which means that the motor needs to operate less often, will also save electricity.
As you can see, there are lots of little things that you can do to save energy, and also save money, in the kitchen alone. It is quite easy to live green, after all. Typically, all it takes is a little bit of common sense.
We hope you got benefit from reading it, now let's go back to pantry day red beans & rice recipe. To make pantry day red beans & rice you only need 15 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to cook Pantry Day Red Beans & Rice:
- Provide 2 tbsp of olive oil.
- You need 1 small of yellow onion - chopped.
- You need 2 small of celery ribs - sliced 1/4" thick.
- Get 1/2 medium of green bell pepper - chopped.
- Get 1/2 tsp of sea salt.
- Take 1/4 tsp of black pepper (up to 1/2 tsp if you want a more pronounced peppery heat).
- Get 10 oz of smoked andouille sausage - sliced 1/4" thick.
- Provide 1 tbsp of dried parsley.
- Provide 1 tsp of Creole or Cajun seasoning (such as Tony Cachere's Original Creole).
- Get 3/4 tsp of dried thyme.
- Get 1/8 tsp of cayenne pepper (optional).
- Prepare 3 clove of garlic - chopped.
- Provide 3 can of (15oz each) dark red kidney beans - two with liquid, one drained, beans mashed.
- Get 3 cup of low sodium/unsalted chicken stock - divided.
- Get 1 cup of uncooked long grain rice.
Instructions to make Pantry Day Red Beans & Rice:
- Heat a medium sauce pan over medium high heat. Add olive oil. Heat until it is shimmering but not smoking. Add onion, celery, bell pepper, 1/2 tsp salt and 1/4 tsp black pepper. Stir to combine. Reduce heat to just under medium and sweat veggies until onion begins to turn translucent but all are still crisp, stirring often. About 5 minutes..
- Turn heat back up to medium. Add sliced andouille sausage to the pan (I used 4 Johnsonville, "New Orleans Brand" andouille sausage links). Cook for 2 minutes, stirring frequently. Add parsley, thyme, Creole/Cajun seasoning, chopped garlic and cayenne (if using). Cook 2 minutes more, stirring constantly so garlic doesn't burn..
- Add two cans of dark red kidney beans with liquid and 1 cup chicken stock to pan. Stir to combine. Drain almost all liquid from third can (leave about 2 tsp, helps with mashing), do not rinse beans. Dump beans into a medium bowl and mash with the back of a fork, slotted spoon, or even hand potato masher. Add mashed beans to pan. Stir to combine..
- Increase heat to medium high, bring to a low boil for about 2 minutes, reduce heat to medium low and simmer for 20 minutes uncovered, stirring occasionally to prevent sticking. Sauce should nice and thick after 20 minutes..
- For rice: While waiting for beans to boil begin making your rice. In another sauce pan bring the remaining 2 cups of chicken stock to a boil over medium high heat, add 1 cup long grain rice. Stir gently, cover, reduce heat to medium low and cook in the same 20 minutes that your beans are simmering. Do not remove the lid in this time!.
- After 20 minutes remove rice from heat and fluff with a fork. Turn off heat for beans, taste and adjust seasoning as desired. Place 1/2 cup rice in each bowl (up to 4 servings), top with desired amount of red beans (roughly 1 cup for us) and enjoy! You WILL have leftover red beans. Lol. As a great pairing try my super easy honey butter cornbread! https://cookpad.com/us/recipes/357956-super-easy-honey-butter-cornbread.
As is, Backpacker's Pantry Louisiana Red Beans & Rice is vegetarian, gluten-free and. This healthy Red Kidney Bean Salad is a great salad to begin your day with, but can also be enjoyed at any time. It is an easy, vegan, gluten-free old fashioned salad that Creamy red kidney bean curry served over rice. This easy Clean Eating Red Beans And Rice recipe cooks up quickly and easily and can be served with or without meat. Easy Clean Eating Red Beans And Rice Recipe.
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