NOT YA MAMA'S RED BEANS AND RICE

NOT YA MAMA'S RED BEANS AND RICE

It really sucks that old southern classics like red beans and rice get flack for being unhealthy. Last year in America, the boyfriend’s mom, who I absolutely loveeee, quickly whipped up a batch of red beans and rice. Being that she’s from Louisiana, it’s safe to say I had the real deal Holyfield. 

It took me a few months, but I started craving cajun food. I always loved creole spices, but never realized how easy it was to put the seasoning together myself. Since I was spoiled enough to get the real thing from a Louisiana woman, I didn’t want to be disappointed by another Beijing knock off. I scoured the web for a simple, solid red beans and rice recipe, and was able to tweak it accordingly to the ingredients I had accessible to me, and swap extra lean protein in place of salty ham.

RED BEANS AND RICE

Serves 2, 2.5 hours

INGREDIENTS 

  • 1lb chicken breast chicken breast, cubed 
  • 2 links andouille sausage 
  • 1 cup dried kidney beans, rinsed, soaked overnight (this will equal about two cups after soaking)
  • 1/2 cup green bell pepper, diced
  • 1/2 white onion, diced
  • 3/4 cup celery, diced 
  • 3 tablespoons garlic, minced 
  • 1 tablespoon olive oil 
  • 1 tablespoon hot sauce, (I use a local one by The Meatball Company)
  • 1 tablespoon Worcester Sauce 
  • 3-4 teaspoons creole seasoning, recipe follows 
  • 5 cups chicken broth or water 
  • 2 cups white rice, cooked

CREAOLE SEASONING

  • 2 tablespoons onion powder
  • 2 tablespoons garlic powder
  • 2 tablespoons dried oregano
  • 2 tablespoons dried basil
  • 1 tablespoon dried thyme
  • 1 tablespoon fresh ground black pepper
  • 1 tablespoon white pepper
  • 3 teaspoons cayenne pepper
  • 5 tablespoons paprika
  • 1 tablespoon salt

DIRECTIONS

  1. In a large heavy bottom pot or wok, heat olive oil over medium heat. Add onion, bell pepper, and celery until fragrant and tender. 
  2. Add in diced andouille sausage, chicken, and garlic, sauté until browned. 
  3. Stir in hot sauce, creole seasoning, Worcester sauce, and broth.
  4. Add in soaked kidney beans, which should look double in size uncooked.
  5. Simmer over low heat, about 2-2.5 hours until broth is reduced and thickened, stirring occasionally.
  6. While beans are simmering, cook your rice.
  7. Taste for adjustments, let thicken for a few minutes, and serve with rice.

THE FACTS