Monday, July 03, 2006

Cajun Red Beans and Rice
4 points a bowl


I made this for dinner last night. It was good, but I thought it needed something more, so I sprinkled red pepper flakes on mine. It still was missing something. Jeff thought it was WAY yummy. Maybe my friend JP who lives in N'awlins can help!!

Beans

Ingredients
  • 1 pound dry small red beans
  • 1/2 onion, minced
  • 1/4 cup finely chopped parsley
  • 1 tsp garlic powder
  • 2 tsp thyme
  • 4 bay leaves
  • 1 tsp oregano
  • 1/4 tsp cayenne pepper
  • 1/4 tsp black pepper
  • 2 cups of crushed tomatoes
Directions
  • Rinse and sort beans. ("Sort" means to remove and discard any odd looking beans. Anything off color, cracked, wrinkley or just weird looking).
  • In large pot, add beans and 6 cups of water. Remove and discard any beans that float.
  • Cover and bring to a boil for 2 minutes.
  • Remove from heat and let beans soak for 1 hour - keep pot covered. (This is the "quick soak" method).
  • Drain and rinse beans and add them back to the pot
  • Add onion, spices and crushed tomatoes
  • Add 4 cups of water and stir through
  • Bring to a boil, then lower heat and simmer for 1 1/2 - 2 hours
Rice Ingredients
  • 1 cup of brown rice
  • 1 vegetable boullion cube (optional)*
  • 1 tbs garlic powder*
  • 1 tbs paprika*
  • 2 1/2 cups of water**
Directions
  • Dissolve the boullion cube in the 2 1/2 cups of water
  • Combine all ingredents in microwave safe bowl with a lid
  • Microwave in high power for 5 minutes
  • Decrease power to 50% and microwave for 40 minutes
To serve: Scoop a half cup of rice into a bowl, then a half cup of beans over the rice. This is 4 points worth!

*Note: I used the boullion cube, garlic powder and paprika just as an experiment. It didn't make that much of a taste difference, so next time I will just make the rice with water. Plus, the boullion cube has a lot of unnecessary sodium in it.

**Note on the water: My old package of Mahatma brown rice said to use 2 1/2 cups of water for microwave cooking, which makes for perfect rice. My new package said to use 3 1/2 cups. I'm not sure if its a type-o or if they think runny rice is a good thing. Anyway, just a warning if you use Mahatma brown rice... use 2 1/2 cups!!***

***Note on the "Note on the water": I am about to post a rant on the Mahatma brown rice directions. Please read it before making Mahatma brown rice. :)

1 Comments:

At 12:39 AM, Blogger jason said...

Just my little bit of insite on 'beans and rice'...but first off if Jeff thinks it's yummy then you may not need to change it at all. And, I like my beans a little on the runny side so take this as you want..

*1 lbs Kidney beans
*1 large onion, chopped
*1 bell pepper, chopped
*5 ribs celery, chopped
*as much garlic as you want, I like 6 to 7 cloves
*2 lbs of sausage, ham, andouille or other tasty smoked meats
*1 tsp dried thyme leaves
*2 bay leaves
*some dashes of worchestershire
*red and black pepper to taste
*salt to taste

Boil beans for about an hour. While beans are cooking saute the onions, celery and bell pepper in oil.

After beans have finished their hour bath combine everything above with enough water to cover it all. Bring it all to a boil then simmer for 2-3 hours.

I like white rice with mine but you can use what ever you like...also a little crystal hot sauce is a nice topper.

 

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