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Before you jump to Pantry Day Red Beans & Rice recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.
Healthy eating is today much more popular than in the past and rightfully so. Poor diet is a contributing factor in health conditions such as heart disease and hypertension which can place a drain on the economy. Wherever you look, people are encouraging you to live a more healthy lifestyle but on the other hand, you are also being encouraged to rely on fast foods that can affect your health in a bad way. A lot of people typically think that healthy diets require much work and will significantly alter how they live and eat. It is possible, though, to make some simple changes that can start to make a good impact on our everyday eating habits.
One way to deal with this to begin seeing some results is to realize that you do not need to change everything at once or that you should entirely do away with certain foods from your diet. If you wish to commit to a wholesale change, that is OK but the main thing at first is to try to make sure that you are making more healthy eating choices. Eventually, you will find that you actually prefer to eat healthy foods after you have eaten that way for some time. As with many other habits, change happens over a period of time and when a new way of eating becomes part of who you are, you will not feel the need to revert to your old diet.
Hence, it should be fairly obvious that it’s easy to add healthy eating to your life.
We hope you got insight from reading it, now let’s go back to pantry day red beans & rice recipe. To make pantry day red beans & rice you only need 15 ingredients and 6 steps. Here is how you do that.
The ingredients needed to prepare Pantry Day Red Beans & Rice:
- Prepare 2 tbsp olive oil
- Use 1 small yellow onion - chopped
- Get 2 small celery ribs - sliced 1/4" thick
- Provide 1/2 medium green bell pepper - chopped
- Get 1/2 tsp sea salt
- Provide 1/4 tsp black pepper (up to 1/2 tsp if you want a more pronounced peppery heat)
- Take 10 oz smoked andouille sausage - sliced 1/4" thick
- Prepare 1 tbsp dried parsley
- Use 1 tsp Creole or Cajun seasoning (such as Tony Cachere's Original Creole)
- Get 3/4 tsp dried thyme
- Provide 1/8 tsp cayenne pepper (optional)
- Take 3 clove garlic - chopped
- Prepare 3 can (15oz each) dark red kidney beans - two with liquid, one drained, beans mashed
- Prepare 3 cup low sodium/unsalted chicken stock - divided
- Prepare 1 cup uncooked long grain rice
Steps to make Pantry Day Red Beans & Rice:
- Heat a medium sauce pan over medium high heat. Add olive oil. Heat until it is shimmering but not smoking. Add onion, celery, bell pepper, 1/2 tsp salt and 1/4 tsp black pepper. Stir to combine. Reduce heat to just under medium and sweat veggies until onion begins to turn translucent but all are still crisp, stirring often. About 5 minutes.
- Turn heat back up to medium. Add sliced andouille sausage to the pan (I used 4 Johnsonville, "New Orleans Brand" andouille sausage links). Cook for 2 minutes, stirring frequently. Add parsley, thyme, Creole/Cajun seasoning, chopped garlic and cayenne (if using). Cook 2 minutes more, stirring constantly so garlic doesn't burn.
- Add two cans of dark red kidney beans with liquid and 1 cup chicken stock to pan. Stir to combine. Drain almost all liquid from third can (leave about 2 tsp, helps with mashing), do not rinse beans. Dump beans into a medium bowl and mash with the back of a fork, slotted spoon, or even hand potato masher. Add mashed beans to pan. Stir to combine.
- Increase heat to medium high, bring to a low boil for about 2 minutes, reduce heat to medium low and simmer for 20 minutes uncovered, stirring occasionally to prevent sticking. Sauce should nice and thick after 20 minutes.
- For rice: While waiting for beans to boil begin making your rice. In another sauce pan bring the remaining 2 cups of chicken stock to a boil over medium high heat, add 1 cup long grain rice. Stir gently, cover, reduce heat to medium low and cook in the same 20 minutes that your beans are simmering. Do not remove the lid in this time!
- After 20 minutes remove rice from heat and fluff with a fork. Turn off heat for beans, taste and adjust seasoning as desired. Place 1/2 cup rice in each bowl (up to 4 servings), top with desired amount of red beans (roughly 1 cup for us) and enjoy! You WILL have leftover red beans. Lol. As a great pairing try my super easy honey butter cornbread! - - https://cookpad.com/us/recipes/357956-super-easy-honey-butter-cornbread
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