Friday, October 8, 2010

Recipe Friday: Red Beans and Rice

"Red beans and ricely yours." (Louis Armstrong signed his correspondence this way)

Satchmo was a native of New Orleans, and apparently the native specialty of red beans and rice was one of his favorites!  This easy meal is a staple in South Louisiana, although now it's enjoyed all over the country as an American tradition. 

This low fat version takes just minutes to prep, and about an hour to simmer on the stove.  Make it this weekend so you won't have to spend that much time in the kitchen! 

If you prefer not to go vegetarian, slice up a pound of smoked sausage and add with remaining ingredients.  Enjoy!

Easy/Low Fat Red Beans and Rice

2 large onions, diced
4 15 ounce cans kidney beans (drained)
4 t garlic powder
2 stalks celery chopped
1 t Worcestershire sauce
1 t cayenne pepper
1/2 t pepper
1 cup tomato juice
1 t dried parsley
1 t salt

Place all ingredients in a large saucepan; stir to mix well.  Bring to a boil.  Reduce heat to low. Simmer for one hour covered.  Serve over rice.  Makes 8 servings.

Do you have a favorite recipe for red beans and rice?

Tweet me @:maria_mckenzie.  Thanks for stopping by!


William Kendall said...

Can we just skip the red beans? Or beans of any type?

The rest looks good (particularly with sausage...)

If I tried this, though, I'd end up burning down the kitchen.

Maria McKenzie said...

William, what have you got against beans? They're healthy and they taste great! They're also low maintenance, so you won't burn down the kitchen:). My mother-in-law has a great recipe for sweet and smokey butter beans. Hmmm, maybe next week...

BTW, I need to get back to the WD comment wall. I'm looking forward to reading your latest character interview!