Right here’s a more healthy improve to the basic New Orleans recipe: Pink Beans and Brown Rice!
UPDATE (2017): I initially posted this again in 2012 when the Tremendous Bowl was in New Orleans and Mardi Gras was approaching. I’ve up to date the pictures – take pleasure in!
Between the current Tremendous Bowl in NOLA and Mardi Gras quick approaching, there’s a plethora New Orleans, Cajun, Creole recipes floating round and this Southern Wannabe is loving all of them.
This obtained me within the temper to make an enormous pot of crimson beans and rice (although I notice an East Coast gal can’t really produce the actual factor however imitation is the sincerest type of flattery, proper?)
A style of NOLA: Simple Louisiana Pink Beans & Brown Rice recipe @tspbasil Click on To Tweet
Some Pink Beans and Rice tidbits:
- Pink beans and rice has been a Monday meal custom for many years in New Orleans. On wash day (Mondays), ladies would put an enormous pot of beans on the range to cook dinner all day as they did the laundry. The beans had been seasoned with leftovers from the Sunday ham and served over rice.
- The “Holy Trinity” of Cajun and Creole cooking is onions, celery and bell peppers and is the bottom for this dish.
- Cajun/Creole seasoning is a savory spice combine – with just a little kick – normally paprika, salt, black pepper, cayenne pepper, onion powder, oregano and thyme. Zatarians is a well-liked model.
- The crimson beans used are smaller and a bit sweeter than massive kidney beans (locals swear by Cameilla Pink Kidney Beans for this dish.)
I made just a few wholesome tweaks whereas nonetheless holding that Cajun taste:
- swap in entire grain brown rice (I used brown basmati )
- swap in turkey kielbasa for andouille (much less fats however nonetheless plenty of warmth and spice)
- reduce on the Cajun seasoning (as salt is normally the primary ingredient) and add in smoked paprika for some further smoky taste
My lazy approach shortcut to make maintain it easy is to make use of canned crimson beans as an alternative of dried beans (should you can’t discover a low sodium model, all the time drain and rinse canned beans totally.) I used a canned model of the smaller crimson beans underneath the Westbrae natural label however in a pinch, crimson kidney beans will work, too.
Description
A New Orleans favourite is given a wholesome twist with out sacrificing style. Made in underneath an hour, this Pink Beans and Brown Rice recipe is certain to please.
- 2 cups raw basmati brown rice
- 13 ounces turkey kiebalsa (or rooster andouille)
- 1 tablespoon canola oil
- 1 massive onion, finely chopped (about 1 1/4 cup)
- 1 massive inexperienced pepper, finely chopped (about 1 cup)
- 3 massive celery stalks, finely chopped (about 1 cup)
- 4 garlic cloves, minced
- 1 teaspoon Cajun or Creole seasoning
- 1 teaspoon smoked paprika
- 1/4 teaspoon salt
- 2 (15 ounces) cans crimson beans, drained and rinsed
- 2 1/2 cups water
- Your favourite scorching sauce
- Prepare dinner rice in keeping with package deal and put aside.
- In a big Dutch oven over medium-high warmth, cook dinner kielbasa or sausage to sear, stirring continuously for 4 minutes. Take away from pot and put aside.
- Cut back to medium warmth and add oil. Add onion, pepper and celery; saute for 8 minutes, stirring often. Add garlic, Cajun seasoning, smoked paprika and salt; saute one other 2 minutes, stirring often.
- Add in beans and water; carry to a boil. Decrease to a simmer and cook dinner for quarter-hour.
- Mash a few of the beans in opposition to the facet of the pot to thicken the broth. Add the sausage again in, stir nicely and cook dinner one other quarter-hour.
- Serve over brown rice and along with your favourite scorching sauce.
For extra tastes of New Orleans, right here’s a Fast and Simple King Cake recipe and a recipe for Baked Beignets (I notice it is a bit sacrilegious, form of like used canned beans and turkey kielbasa for genuine crimson beans and rice!)
Regardless of. Laissez les bon temps rouler!
Have you ever ever made crimson beans and rice? What’s your favourite Cajun, Creole or Louisiana dish?
