Tag Archives: beans

New Orleans Style Red Beans With Rice

We love the spicy flavors of New Orleans style dishes, but we need to watch our waistlines. So I’ve lightened one of our favorites, red beans and rice, by using chicken sausage. I also serve with cooked brown rice instead of traditional white rice to boost fiber.  By soaking the beans, I shorten the cooking time and avoid over cooking the sausage.

Although my recipe uses the pressure cooker, you can cook it stovetop. It will take more time, but either way, you’ll end up with a healthy version of New Orleans style red beans and rice.

RECIPE

New Orleans Style Red Beans with Rice

Serves 4 

Ingredients:

  • 12 ounces chicken Andouille sausage, sliced in ¼” rounds
  • 8 ounces dried red beans, soaked at least 3 hours or overnight
  • 1 Tbsp. olive oil
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 2 ribs celery, chopped
  • 2 cloves garlic, minced
  • 3 cups chicken broth or water
  • 1 Tbsp. dried Cajun seasoning mix
  • salt
  • 2 cups cooked brown rice

 

Directions:

  1. Preheat pressure cooker pot and add the olive oil.
  2. Sauté the onions, peppers, and celery (known as the trinity in New Orleans).
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  4. Add garlic and Cajun seasonings and stir for 30 seconds or long enough to “bloom” the spices.
  5. Add sausage and broth, and then seal cooker.
  6. Bring to pressure and cook 15 minutes (Or if using an electric pressure cooker, cook 20 minutes).
  7. Allow pressure to drop on its own at least 10 minutes.
  8. Release remaining pressure, carefully open lid, and serve in bowls over 1/2 cup brown rice.

*If you prefer tomatoes in your red beans (we don’t), stir in a can of diced tomatoes after cooking the beans as soon as you open the pot. (For fiery hot beans, use tomatoes and green chilies!) The residual heat will warm the tomatoes through without cooking them to mush.

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Filed under beans, cooking, Healthful Eating, Recipes, sausages

HOW I CELEBRATE MEAT-FREE MONDAY

HOW I CELEBRATE MEAT-FREE MONDAY

I cook a pot of beans with chopped bell peppers, onions, carrot, celery, and garlic. I add a bay leaf (later removed) and salt (this week it’s a pound of navy beans). Just before beans are done (still firm), I divide, finishing some of the beans in my favorite BBQ sauce. Yum! The remaining beans will be side dishes later in the week.

Cover and simmer until beans are tender.

Cover and simmer until beans are tender.

I made my knock-off version of Red Lobster’s cheddar biscuits (perhaps a future post) to go with the BBQ Beans and had a filling lunch.

Biscuits and BBQ Beans lunch. Yum!

Biscuits and BBQ Beans lunch. Yum!

4 Comments

August 5, 2013 · 11:59 am