Red Beans and Rice
Before all you “Laissez les bons temps rouler” fanatics get your Mardi Gras beads in a knot- this Red Beans and Rice recipe is not a traditional one. This simply my version of the dish.
Red beans and I don’t get along too well, so I have to limit the amount I put in the recipe. When I made this particular batch, yellow and red peppers were on sale so I thought they would make a colorful addition to the presentation. The traditional way is with Andouille sausage, but in this recipe I substituted sweet Italian. It’s only a recipe feel free to add or subtract to it as you want there are no red beans and rice police to stop you.
I don’t combine my vegetables and the rice, I like to serve them “over” the rice but again it’s up to you if you want to mix it all together or not.
As for the sour cream, any “hot” pepper like jalapeño has as it heat producer capsaicin which is an alkaloid. To offset the heat, milk products have casein which when it comes in contact with the capsaicin on your tongue binds with it neutralizes it and helps it wash away. Gee I wish I had paid more attention in chemistry class in H.S. ! Who knew it would come in handy later on? Sorry Mr. Trienklein!
Ingredients for Red Beans and Rice
- 1 -3 cans Red Beans drained and rinsed
- 1 large onion diced
- 2-3 bell peppers diced
- 2-3 cloves of garlic minced
- 1-2 #’s sausage
- 1 large or 2 small jalapeño peppers finely chopped seeds removed
- 2 Tbsps chili powder
- 2 tsp each salt & pepper
- juice of 2 limes
- Rice fully cooked
- parsley for garnish
- sour cream(optional)
Directions for Red Beans and Rice
In a large sauté pan begin to cook the sausage, once they begin to lighlty brown remove one at a time and cut into coins- cooking them slightly makes them much easier to cut. Continue to cook until they are fairly well browned.
Once browned remove the sausage from the pan and set aside. Now add the onion, peppers, garlic, jalapeño and cooked until all are softened. Now add the chili powder juice of the limes and the salt and pepper. Stir all to combine well, then add back in the sausage cover and allow to come up to heat. Just before serving add the beans and allow enough time for them to heat up.
Serve over the rice, garnish plate with parsley and top with sour cream.
here are a few items to help make this recipe:
https://www.amazon.com/ZWILLING-J-Henckels-Piece/dp/B011S6A7R0/ref=as_li_ss_tl?ie=UTF8&qid=1466013321&sr=8-2&keywords=henckel+4+four+STAR+KNiVES&linkCode=ll1&tag=rantsravesa06-20&linkId=c7a5cef2d17e1da85e6e35cc9a37561e
https://www.amazon.com/Calphalon-Contemporary-Hard-Anodized-Aluminum-Nonstick/dp/B00DE1CEJC/ref=as_li_ss_tl?ie=UTF8&qid=1466013366&sr=8-4&keywords=large+saute+pan&linkCode=ll1&tag=rantsravesa06-20&linkId=168b330a5aec22a09868fd4687eb9120
Not a whole lot going on here to impress a S.A.P.P. the only thing I like is the sausage and a little rice let’s hope tomorrow night is more impressive!
Ingredients
- 1 -3 cans Red Beans drained and rinsed
- 1 large onion diced
- 2-3 bell peppers diced
- 2-3 cloves of garlic minced
- 1-2 #'s sausage
- 1 large or 2 small jalapeño peppers finely chopped seeds removed
- 2 Tbsps chili powder
- 2 tsp each salt & pepper
- juice of 2 limes
- Rice fully cooked
- parsley for garnish
- sour cream(optional)
Instructions
- In a large sauté pan begin to cook the sausage, once they begin to lighlty brown remove one at a time and cut into coins- cooking them slightly makes them much easier to cut. Continue to cook until they are fairly well browned.
- Once browned remove the sausage from the pan and set aside. Now add the onion, peppers, garlic, jalapeño and cooked until all are softened. Now add the chili powder juice of the limes and the salt and pepper. Stir all to combine well, then add back in the sausage cover and allow to come up to heat. Just before serving add the beans and allow enough time for them to heat up.
- Serve over the rice, garnish plate with parsley and top with sour cream.
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