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Mar
10

Red Beans and Rice

After attending our nephew Brad’s play at Steel Valley High School last week, we all descended upon the former entrance of Homestead Steel Works to the fabulous Blue Dust for dinner.  My husband and I split a bowl of Red Beans and Rice among other items.  The sauce was hot and hit the spot on this late night.  (Check out their menu and local beer selection -we were really surprised how good the food was!)

So today for Meatless Monday, I remembered that I had a bag of Camellia Red Beans on hand – a gift from my niece Ashley who lives in New Orleans – and decided to give it a whirl.  As far as I know, Camellia beans are not sold anywhere outside of NOLA except on Amazon.  ( I am going to work on it for McGinnis Sisters!)

Of course, I had to make it my way which means using up what I had on hand and adding a jar of salsa instead of fussing all day to make it super easy for me.   I made this one meatless but you can add ground beef or sausage to yours.    Also, I soaked my beans all day so they cooked quickly for dinner.

Here is my recipe:

  • 1/2 lb dried red beans
  • water or broth to cook beans in (I used 16 oz)
  • 2 T coconut oil (or whatever oil you prefer)
  • 3 garlic cloves minced
  • 1/2 large onion, diced
  • 2 stalks celery, diced
  • 1/2 large yellow pepper, photo(31)diced
  • 1 large portobello mushroom, diced
  • 1 zucchini, peeled and diced
  • 2 tsp thyme
  • 1 tsp oregano
  • 1 jar of Chuck’s medium salsa (available at McGinnis Sisters)
  • salt and pepper to taste
  • Hot cooked rice to accompany (I use brown)
  • Tabasco or other hot sauce

In large bowl, put in beans and cover with cool water.  Let soak all day.

Start the rice.  (I use a rice cooker set it and forget it)

Drain beans.   Cook beans according to package directions.  I use an electric pressure cooker so I add the beans and cover with broth or water and follow the directions.  Mine took 20 minutes.

In a large sauce pan, heat oil and saute garlic, onion, celery and peppers until soft.  Add mushroom and zucchini and saute until soft.  Add seasonings and jar of salsa.  Mix well and let flavors meld.   Adjust seasonings

Serve beans with rice and Tabasco or other hot sauce as desired.