The picture on the left is the design on one of my favorite t-shirts. I love it. It’s a memento from New Orleans and its PERFECT. It really sums up a.) my personal affection for two of my favorite foods and b.) the the magic that can occur between these two simple ingredients. Remember, beans + rice = a complete protein (and a whole lot of love).
So in the spirit of Louisiana creole cuisine, last night I made up a big pot of red beans and rice (actually it was two pots – one for the beans, one for the rice).
Red beans and rice is traditionally cooked with pork bones or other meat such as ham or sausage, but I used a couple dashes of liquid smoke instead. The result? Wow. The two of us ate a four-serving pot with gusto. This is my new favorite comfort food.
The only thing that caught me off guard was the cooking time – almost 3 hours! But that’s what it takes to really blend the flavors and cook down the beans into a nice rich gravy. Plus, the prep time more than makes up for the cooking time – it takes about 10 minutes to chop the veggies, throw them all in a pot with the beans, then bring it to a boil. Then simmer for hours. That’s it! Serve it with some rice and simple steamed veggies and you’ve got yourself a cracking complete meal with very little effort.
Scroll to the bottom of this post for the recipe. 🙂
Food and Exercise Log | Monday, August 31, 2009
Skipping and Stuff
Trying out a new routine: 20 minutes of exercise every morning. I started on Monday with skipping, pushups and sit-ups. The ultimate goal is to get strong; the more immediate goal is to make it a habit. We’ll see how this morning thing works.
Breakfast
Bircher Muesli
That’s a grape in there!
Walk
4.2 Mile Loop from Orchard Cottage
Route: Gmap Pedometer
Lunch
Black Bean and Sweet Potato Burger (Sans Bun) with Spicy Cabbage Slaw
Recipe: Sweet Potato and Black Bean Burger
Dinner
Red Beans and Rice with Spinach and Cabbage Slaw
Red Beans and Rice
Simple, nutritious, delicious. Adapted from this recipe on Recipezaar.
2 teaspoons paprika
1/2-1 teaspoon cayenne pepper
1 teaspoon black pepper
2 bay leaves
1 teaspoon ground cumin
1 quart water
2-3 teaspoons salt
1 1/2 cups celery, finely chopped
1 1/2 cups onions, finely chopped
1 green pepper, finely chopped
2 garlic cloves, minced
1/2 teaspoon hot pepper sauce
3 tablespoons minced fresh parsley
a few dashes of liquid smoke
rice
Bring to a boil, then simmer, covered for 3-4 hours or until beans are tender. Stir occasionally, adding water as needed to make a thick gravy.
Just before serving remove bay leaves and stir in parsley. Serve over rice.
Serves 8. Per serving (w/o rice): 211 Calories; 1g Fat; 39g Carbohydrates; 13.6g Protein; 0mg Cholesterol; 10g Fiber
What a cute t-shirt! Coincidentally, I’m going to be making some red beans and rice this week–time to stretch the budget a bit 🙂
…so now that I’m going vegan for the month, I’m pretty sure I’ll be getting all my recipes from your site, lol. That sounds delicious! And really easy, even if it’s time consuming. I’m going to check if I have any dried red beans in my pantry right now to soak so I can make this tomorrow. And love the tee.
PS The buckwheat crepes are super good, except that I apparently can’t flip crepes. They certainly didn’t look nearly as pretty as yours, hehe.
Jes – Great point about the recipe that I failed to mention: they’re super cheap!
Sagan – I’m flattered! You could probably do this with all sorts of beans, particularly black beans or pinto beans. Re the crepes – they do take a bit of practice, but I’m glad you liked them!
Your whole menu looks great! I’ve actually never made red beans and rice but I have a feeling that after I try it I’ll want that shirt!
I second the comment about your recipes! So delicious! I’m definitely clicking on the link for the sweet potato patties.
Red beans and rice are a perfect match!
Hey folks,
Go kinda eazzy on the liquid smoke, ok? I mean I f ya want us to be healthy, whaddaya Say??