Simple Way to Make Pantry Day Red Beans & Rice Perfect

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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 Green Living In The Cooking area Can save you Dollars.

Remember when the only men and women who cared about the environment were tree huggers as well as hippies? That's a thing of the past now, with all people being aware of the problems besetting the planet and also the shared responsibility we have for turning things around. The experts are agreed that we cannot change things for the better without everyone's active participation. These kinds of adjustments need to start occurring, and each individual family needs to become more environmentally friendly. Continue reading for some methods to go green and save energy, generally in the kitchen.

Refrigerators and freezers use a lot of electricity, particularly when they are not working as effectively as they should. When you can get a new one, they use about 60% less than the old models that happen to be more than ten years old. The suitable temperature settings for your fridge and freezer, whereby you'll be saving electricity and optimising the preservation of food, is 37F and 0F. You can cut down how often the motor has to run by frequently cleaning the condenser, which will save on electricity.

The kitchen alone gives you many small methods by which energy and money can be saved. Green living is definitely something we can all perform, without difficulty. A lot of it truly is simply making use of common sense.

We hope you got insight from reading it, now let's go back to pantry day red beans & rice recipe. To make pantry day red beans & rice you need 15 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Pantry Day Red Beans & Rice:

1. Prepare 2 tbsp of olive oil.
2. Get 1 small of yellow onion - chopped.
3. You need 2 small of celery ribs - sliced 1/4" thick.
4. Take 1/2 medium of green bell pepper - chopped.
5. Take 1/2 tsp of sea salt.
6. You need 1/4 tsp of black pepper (up to 1/2 tsp if you want a more pronounced peppery heat).
7. Take 10 oz of smoked andouille sausage - sliced 1/4" thick.
8. Use 1 tbsp of dried parsley.
9. You need 1 tsp of Creole or Cajun seasoning (such as Tony Cachere's Original Creole).
10. Provide 3/4 tsp of dried thyme.
11. Use 1/8 tsp of cayenne pepper (optional).
12. Use 3 clove of garlic - chopped.
13. Provide 3 can of (15oz each) dark red kidney beans - two with liquid, one drained, beans mashed.
14. You need 3 cup of low sodium/unsalted chicken stock - divided.
15. Take 1 cup of uncooked long grain rice.

Instructions to make Pantry Day Red Beans & Rice:

1. 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..
2. 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..
3. 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..
4. 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..
5. 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!.
6. 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.

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. Dried kidney beans will last tightly sealed in a cool, dry place for about a year. Soft and sweet sweetened red bean is one of the most popular side ingredients for ice creams, desserts and fillings for beads and buns. You can smash the red beans and further made it into a very smooth and yummy paste.

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