Red Beans and Rice
3 to 4 cups cooked long grain white or Jasmine rice
2 to 3 cups cooked Small and Large Red Beans
Olive Oil
1 Large Sweet Onion
Creole Seasoning
Celery (optional)
Potatoes, diced & cooked (If you make it too spice, add the potatoes and it will mellow the spice)
Saute the Onion (and celery if you want it in there) in the Olive Oil until caramelized. Add the rice and beans to it. Add 2 Tbl. Creole Seasoning. There is usually salt in store-bought seasoning, so if you want it less salty, make your seasoning from scratch, recipe below.
A great way to serve this is to wrap a tablespoon or two in a large, blanched cabbage or collard green leaf. Line them up in pan and bake. Really tasty!!
Creole Seasoning
2 Tbl. each: Onion Powder, Garlic Powder, Dried Oregano, Dried Basil, Black Pepper
1 Tbl. Dried Thyme and Cayenne Powder
5 Tbl. Paprika
3 Tbl. Sea Salt
Combine well and store in an airtight container.
2 comments:
Do you use canned beans, or do you soak and cook? Instructions, please!
I soak the beans overnight - about 12 hours and then cook them for 5-6 hours on low heat. You can use canned beans if you like. Almost all beans that are canned are in BPA lined cans. I try to avoid the chemicals, so I use dried beans.
I generally don't follow instructions when cooking....sorry about that. I'd be happy to clarify any specific questions you may have =)
Thanks for commenting.
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