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.
That’s a grape in there!
4.2 Mile Loop from Orchard Cottage
Route: Gmap Pedometer
Black Bean and Sweet Potato Burger (Sans Bun) with Spicy Cabbage Slaw
Recipe: Sweet Potato and Black Bean Burger
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
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