Right here’s a more healthy improve to the traditional New Orleans recipe: Crimson 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 photographs – take pleasure in!
Between the latest 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 received me within the temper to make a giant pot of pink beans and rice (although I understand an East Coast gal can’t really produce the true factor however imitation is the sincerest type of flattery, proper?)
A style of NOLA: Simple Louisiana Crimson Beans & Brown Rice recipe @tspbasil Click on To Tweet
Some Crimson Beans and Rice tidbits:
- Crimson beans and rice has been a Monday meal custom for many years in New Orleans. On wash day (Mondays), ladies would put a giant pot of beans on the range to prepare 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 somewhat kick – normally paprika, salt, black pepper, cayenne pepper, onion powder, oregano and thyme. Zatarians is a well-liked model.
- The pink beans used are smaller and a bit sweeter than massive kidney beans (locals swear by Cameilla Crimson Kidney Beans for this dish.)
I made just a few wholesome tweaks whereas nonetheless retaining that Cajun taste:
- swap in complete grain brown rice (I used brown basmati )
- swap in turkey kielbasa for andouille (much less fats however nonetheless a number 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 means shortcut to make maintain it easy is to make use of canned pink beans as a substitute of dried beans (if you happen to can’t discover a low sodium model, all the time drain and rinse canned beans completely.) I used a canned model of the smaller pink beans underneath the Westbrae natural label however in a pinch, pink 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 Crimson Beans and Brown Rice recipe is bound 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 pink beans, drained and rinsed
- 2 1/2 cups water
- Your favourite scorching sauce
- Cook dinner rice in line with package deal and put aside.
- In a big Dutch oven over medium-high warmth, prepare dinner kielbasa or sausage to sear, stirring steadily 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; convey to a boil. Decrease to a simmer and prepare dinner for quarter-hour.
- Mash a few of the beans in opposition to the aspect of the pot to thicken the broth. Add the sausage again in, stir nicely and prepare 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 understand it is a bit sacrilegious, sort of like used canned beans and turkey kielbasa for genuine pink beans and rice!)
Irrespective of. Laissez les bon temps rouler!
Have you ever ever made pink beans and rice? What’s your favourite Cajun, Creole or Louisiana dish?
