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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 Methods To Live Green And Conserve Money In The Kitchen.
It was not that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the surroundings. Those days are over, and it seems we all recognize our role in stopping and conceivably reversing the damage being done to our planet. The experts are agreed that we cannot change things for the better without everyone's active participation. This needs to happen soon and living in ways more friendly to the environment should become an objective for every individual family. The kitchen area is a good starting point saving energy by going more green.
Although it may not taste as good, cooking food in the microwave rather than in the oven will save you a packet of money. Possibly the realization that an oven makes use of 75% more energy will motivate you to use the microwave more. In comparison with your stove, you can make boiled water and also steamed vegetables faster, and use a great deal less energy, by using countertop appliances. You might reckon that you save energy by washing your dishes by hand, however that is certainly not true. Particularly if you make sure the dishwasher is full prior to starting a cycle. Save even more money by air drying and also cool drying your dishes instead of heat drying them.
From the above it ought to be apparent that just in the kitchen, by itself, there are many little opportunities for saving energy and money. Efficient living is actually something we can all perform, without difficulty. It's about being practical, most of the time.
We hope you got benefit from reading it, now let's go back to pantry day red beans & rice recipe. You can cook pantry day red beans & rice using 15 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to cook Pantry Day Red Beans & Rice:
- You need 2 tbsp of olive oil.
- Use 1 small of yellow onion - chopped.
- Use 2 small of celery ribs - sliced 1/4" thick.
- Use 1/2 medium of green bell pepper - chopped.
- Provide 1/2 tsp of sea salt.
- Provide 1/4 tsp of black pepper (up to 1/2 tsp if you want a more pronounced peppery heat).
- Provide 10 oz of smoked andouille sausage - sliced 1/4" thick.
- Provide 1 tbsp of dried parsley.
- Use 1 tsp of Creole or Cajun seasoning (such as Tony Cachere's Original Creole).
- Provide 3/4 tsp of dried thyme.
- Get 1/8 tsp of cayenne pepper (optional).
- Get 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.
- Use 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.
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. 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. Kidney beans appear on many pantry stocking lists for good reason: The red, organ-shaped beans have a soft, buttery interior texture that taste great in a variety of soups, pastas, chilis, and salads.
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