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Right here’s a more fit improve to the vintage New Orleans recipe: Purple Beans and Brown Rice!
UPDATE (2017): I initially posted this again in 2012 when the Tremendous Bowl was once in New Orleans and Mardi Gras was once drawing near. I’ve up to date the pictures – revel in!
Between the new Tremendous Bowl in NOLA and Mardi Gras rapid drawing near, there’s a plethora New Orleans, Cajun, Creole recipes floating round and this Southern Wannabe is loving all of them.
This were given me within the temper to make a large pot of crimson beans and rice (despite the fact that I notice an East Coast gal can’t actually produce the true factor however imitation is the sincerest type of flattery, proper?)
A style of NOLA: Simple Louisiana Purple Beans & Brown Rice recipe @tspbasil Click on To Tweet
Some Purple Beans and Rice tidbits:
- Purple beans and rice has been a Monday meal custom for many years in New Orleans. On wash day (Mondays), girls would put a large pot of beans at the range to prepare dinner all day as they did the laundry. The beans have been seasoned with leftovers from the Sunday ham and served over rice.
- The “Holy Trinity” of Cajun and Creole cooking is onions, celery and bell peppers and is the bottom for this dish.
- Cajun/Creole seasoning is a savory spice combine – with a bit kick – generally paprika, salt, black pepper, cayenne pepper, onion powder, oregano and thyme. Zatarians is a well-liked logo.
- The crimson beans used are smaller and slightly sweeter than huge kidney beans (locals swear by way of Cameilla Purple Kidney Beans for this dish.)
I made a couple of wholesome tweaks whilst nonetheless retaining that Cajun taste:
- switch in entire grain brown rice (I used brown basmati )
- switch in turkey kielbasa for andouille (much less fats however nonetheless quite a lot of warmth and spice)
- scale back at the Cajun seasoning (as salt is generally the primary component) and upload in smoked paprika for some further smoky taste
My lazy approach shortcut to make stay it easy is to make use of canned crimson beans as an alternative of dried beans (if you’ll be able to’t discover a low sodium model, at all times drain and rinse canned beans completely.) I used a canned model of the smaller crimson beans underneath the Westbrae natural label however in a pinch, crimson kidney beans will paintings, too.
Description
A New Orleans favourite is given a wholesome twist with out sacrificing style. Made in underneath an hour, this Purple Beans and Brown Rice recipe is certain to thrill.
- 2 cups raw basmati brown rice
- 13 oz. turkey kiebalsa (or rooster andouille)
- 1 tablespoon canola oil
- 1 huge onion, finely chopped (about 1 1/4 cup)
- 1 huge inexperienced pepper, finely chopped (about 1 cup)
- 3 huge celery stalks, finely chopped (about 1 cup)
- 4 garlic cloves, minced
- 1 teaspoon Cajun or Creole seasoning
- 1 teaspoon smoked paprika
- 1/4 teaspoon salt
- 2 (15 oz.) cans crimson beans, tired and rinsed
- 2 1/2 cups water
- Your favourite scorching sauce
- Cook dinner rice in keeping with bundle and put aside.
- In a big Dutch oven over medium-high warmth, prepare dinner kielbasa or sausage to sear, stirring often for 4 mins. Take away from pot and put aside.
- Scale back to medium warmth and upload oil. Upload onion, pepper and celery; saute for 8 mins, stirring every now and then. Upload garlic, Cajun seasoning, smoked paprika and salt; saute any other 2 mins, stirring every now and then.
- Upload in beans and water; convey to a boil. Decrease to a simmer and prepare dinner for quarter-hour.
- Mash one of the vital beans towards the aspect of the pot to thicken the broth. Upload the sausage again in, stir neatly and prepare dinner any other quarter-hour.
- Serve over brown rice and together with your favourite scorching sauce.
For extra tastes of New Orleans, right here’s a Fast and Simple King Cake recipe and a recipe for Baked Beignets (I notice this can be a bit sacrilegious, roughly like used canned beans and turkey kielbasa for unique crimson beans and rice!)
Regardless of. Laissez les bon temps rouler!
Have you ever ever made crimson beans and rice? What’s your favourite Cajun, Creole or Louisiana dish?
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