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Louisiana Red Beans and Rice, My Version

Posted by on February 18, 2011

One word…delicious.  I actually made this recipe with dried red beans, however, cooking time was about five hours!  As previously mentioned, sometimes the beans have been on the shelf awhile and require extra cooking time.   I made a very time saving modification and used canned red beans, equally delicious.  When using canned beans, it is best to drain and rinse as there is a HUGE amount of sodium in the liquid.

Most red beans and rice recipes add the rice right to the beans.  I think it best to serve the beans over rice.  I find that when the rice is added to the beans the rice absorbs all of the flavorful liquid, leftovers dry out.   Make a double batch and freeze for later.  Remember to label and date.

Make this with our without the sausage.  There is quite a bit of ingredient used for seasoning.  One of which is not on my pantry list, but will be going forward.  It’s Liquid Smoke and I love it.  This adds amazing smokey flavor to any dish.  The beans are very hearty so you would not miss the sausage.

Here we go:

You will need a medium diced onion, and a small red, yellow, and green pepper, all diced.  We’ve got a nice healthy start, don’t we?  Heat a large heavy pot over medium heat and add 2 tablespoons of olive oil.  Add the veggies to the pot.

Add  a cup of diced parsley with the leaves.  The leaves add a lovely mild flavor…
You’ll need a serrano chili.  They’re small and quite hot, but we’re only adding one to the pot.  Unless you remove the seeds and membrane, it’ll blow your head off!  I use gloves when handling hot peppers.
Carefully slice the pepper in half.
Using a spoon or a small knife, carefully remove the seeds and membrane.
Finely dice the peppers and add to the pot.
Once the pepper and onions are soft, add three large cloves of minced garlic, cook about one minute.
Add 3 cups of stock.  If you have some homemade stock, go ahead and use it.  If not, you can also use my favorite back up, Better Than Bouillon.  Use 1 teaspoon per one cup of water. 
Add two cans of drained and rinsed red beans and a can of vegetarian refried beans.  The refried beans will thicken the liquid giving it nice body.
Now for the seasonings….you’ll need sweet or smoked paprika, bay leaves, balsamic vinegar, liquid smoke, low sodium soy sauce, molasses, tomato paste, and a small amount of sherry at the very end.  These all go in the pot (except for the sherry) and allow to simmer, uncovered,  for 30 minutes.  Stir often to prevent sticking.  Add additional water if your beans are too thick.

Add the sliced sausage and the sherry, simmer another 10-15 additional minutes. 

I did not add any additional salt, as there is plenty of sodium in the soy sauce and bouillon.  If you use your own unseasoned chicken stock, you may have to add a small amount more salt.  Season to taste.
Red Beans and Rice with Spicy Smoked Sausage

2 cups (uncooked) brown or white rice, cooked according to package instructions (4 cups cooked)
2 tablespoons olive oil
1 small red bell pepper, seeded and diced
1 small yellow pepper, seeded and diced
1 small green pepper, seeded and diced
1 medium onion, finely chopped
1 cup celery and leaves, finely chopped
4 cloves garlic, minced
1 small Serrano chili, seeded and minced
3 cups or more vegetable or chicken stock
2 15 ounce cans red beans, drained and rinsed
1 15 ounce can vegetarian refried beans
1 teaspoon liquid smoke
2 bay leaves
2 teaspoons smoked or sweet paprika
1 tablespoon balsamic vinegar
3 tablespoons low sodium soy sauce
2 tablespoons tomato paste
1 tablespoon molasses
12-16 ounce package cooked smokey or spicy sausage, cut into ¼” diagonal pieces
1 tablespoons sherry

1) Heat a large soup pot over medium heat and add olive oil. Once oil is hot, add the red, yellow, and green peppers, onions, and celery. Cook for about 10 minutes or until vegetables are soft. Add the garlic and the Serrano chili, cook another minute.
2) Add the chicken stock, the red beans, and refried beans to the pot. Stir until the refried beans have dissolved in the liquid.
3) Add the liquid smoke through the molasses. Simmer over medium heat for 30 minutes, stir often.
4) Add the sausage and sherry, simmer another 10 minutes.  Remove bay leaves.  Makes about eight servings. Serve over ½ cup of rice.

*serve with hot sauce if you wish.
*for vegetarian, simply omit the sausage and use vegetable stock.
Enjoy!
 
Angie

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Simplest Garlic and Cheese Pasta…..

Posted by on February 10, 2011

This is sooooo simple!  I use a small cheat on this one.  I use Better Than Bouillon for the chicken stock.  I add it to pasta water to make the simple, flavorful sauce.   I always keep this on hand, I just love using it in quick dishes such as this.  This pasta is one of my boy’s fav’s.  I serve it with roasted pork, chicken, or grilled sausage.

Add shrimp, peas, broccoli, frozen spinach…whatever you like!  Top with fresh grated parmesan or romano cheese.

To start, choose a pasta…any kind you like….

Any of these would be excellent.  It’s a bit more fun when you use a cheese filled tortellini or mini ravioli…this time I used whole wheat spaghetti.
Pasta, olive oil, fresh garlic, dried oregano, bouillon, and fresh grated parmesan cheese….that’s it!  Put a large pot of salted water on medium high heat and cook the pasta according to package directions less two minutes.  Cook time for my spaghetti was 10 minutes, so I set the timer for eight.
When the timer goes off, carefully remove about 1 1/2 cups of water from the pot.  Drain the pasta, I let it sit in the sink until I’m ready for it. 
Into the hot pan, add olive oil, crushed garlic, and dried oregano.  Cook over heat for one minute.  (If you’d like to add raw shrimp, add the oil and cook the shrimp until pink, then add the garlic and oregano and cook an additional minute, remove cooked shrimp from the pan and cover with foil, set aside)   Red pepper flakes would be great here too:-)
Add the reserved pasta water to the pan, bring to a bubble over heat.
Add 2 teaspoons of the bouillon to the pot, stir until dissolved.  Pan should still be over heat.  (add thawed frozen peas, broccoli, or spinach here)

 

Add the pasta back to the pot.  Cook for 2 minutes.  The under cooked pasta will absorb the flavors in the broth…(add the cooked shrimp to the pot here)
Add the cheese to the hot pasta, mix well.  Enjoy!
Simplest Garlic and Cheese Pasta

½ lb. pasta, any kind, cooked according to package directions less 2 minutes. Reserve 1 ½ cups reserved pasta water before draining pasta.
2 tablespoons olive oil
2 large cloves fresh garlic, crushed
1 tablespoon dried oregano
2 teaspoons Better Than Bouillon
¼ cup fresh grated parmesan cheese

1) Cook pasta and reserve 1 ½ cups pasta water. Set aside.
2) Add olive oil, crushed garlic, and dried oregano to the hot pasta pot. Cook for one minute.
3) Add pasta water to pan. Add bouillon, continue to simmer. Add pasta to pot and cook for 2 minutes.
4) Remove from heat and add grated cheese and mix well. Makes about four one cup servings.

YUM!  Enjoy!
Angie

Filed Under: Pasta, Quick Weeknight Dinners | Tagged: Tagged With: , , , , ,

Vegetable and Mini Ravioli Soup…..

Posted by on October 13, 2010

I am in love with this vegetable soup that has an Italian twist.  It is loaded with fresh vegetables and flavorful cheese filled mini raviolis.  The recipe goes together pretty quick too.  I used homemade chicken stock I pulled out of my freezer but feel free to use store bought.  If you want to freeze, don’t add the pasta directly to the soup.  Make enough to add to what you’ll be eating and freeze the soup without the pasta, you can easily add later.  Enjoy with crusty Italian bread or grilled cheese.  Delish!

Vegetable Soup with Mini Cheese Ravioli

2 tablespoons olive oil
2 cups chopped onions, about 2 medium
6 stalks celery, finely chopped
2 medium zucchini, cut into ½” pieces
5 large cloves garlic, chopped
2 tablespoons dried oregano
1 teaspoon kosher salt
½ teaspoon pepper
1 6 oz. can tomato paste
1 28 oz. can diced tomatoes with juices
8 cups or 2 quarts chicken stock-homemade or store bought
2 14 oz. cans cannelli beans, drained
½ lb. mini ravioli, cooked according to package directions
Chopped parsley for garnish
Parmesan cheese

1) Heat a large soup pot over medium heat. Add olive oil. Add onions, zucchini, and celery. Cook for about 10 minutes. Add garlic, oregano, salt and pepper. Cook another minute. Add tomato paste to pan and cook for a couple of minutes, stirring often.
2) Add diced tomatoes with juices, chicken stock, and cannelli beans. Allow to come to a low simmer.
3) While soup is heating up, cook the ravioli. It takes about 15 minutes or so. Add a couple of cups of the pasta water to the soup pot. Drain pasta and add to the pot. Taste, you may have to add additional seasoning. Top each bowl with parmesan cheese and parsley if desired.  Makes about 20 one cup servings.
Great with crusty bread or grilled cheese sandwiches.

**You can find mini ravioli at Trader Joe’s.

Filed Under: Pasta, Soups & Stock, Uncategorized | Tagged: Tagged With: , ,