A long while ago, my sister declared to the rest of our family that she was going to become a vegetarian. This led to a couple years of the rest of us eating one meal, while Renée munched on tofu and broccoli alone. Luckily, following this Renée put some effort into tracking down some vegetarian cookbooks and hunting for recipes online.
Despite my initial trepidation at what sounded like a boring meal – cooked only when you were trying to hold out for the next paycheck – I now will scarf this tasty meal down and go back for seconds faster than blinking. This recipe has become a family favorite, and it’s also one my fiancé insists on having at home at least once every other week.
The beans, peppers, onions, and spices all add so much flavor to one another, it’s almost hard to believe it’s so simple. Joe and I have doubled the amount of garlic in the original recipe from 2 to 4 cloves, and generally aren’t finicky about precise measurements for the vegetables. You can also can vary your spice level based on your preferences – I like mine hot, so we go a step up from Tobasco and special order a habanero sauce through our grocery store, but you certainly don’t have to do so!
Louisiana Red Beans and Rice
3 cups cooked rice
1 green or yellow bell pepper – chopped (about 1 cup)
1 medium onion – chopped (about 3/4 cup)
4 cloves garlic, minced
2 Tablespoons olive oil
1 can (16 oz.) dark red kidney beans – rinsed and drained
1 can (16 oz.) diced or stewed tomatoes
1 teaspoon dried oregano
1 teaspoon. salt
Hot pepper sauce, such as Tobasco, or black pepper to taste
1. Cook the rice according to the package directions.
2. While the rice is simmering, in second large skillet, sauté green pepper, onion, and garlic in oil 5 minutes.
3. Stir in beans, tomatoes, oregano, salt and hot pepper sauce. Simmer, uncovered 10 minutes, stirring occasionally.
4. Serve over rice.
Makes 5 servings