For a different twist, serve the bean-and-rice combo as a side dish for a meaty main event, like Cajun catfish or fried pork chops. Use these southern fried chicken tips, and then put a piece of your crispy creation on top of each rice-and-bean bowl. Round out the meal with slices of sweet potato cake.
Ingredients
- 1 pound dried red beans
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 medium green pepper, chopped
- 2 celery ribs, chopped
- 2 tablespoons tomato paste
- 4 garlic cloves, minced
- 1-1/2 teaspoons cajun seasoning
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 1/4 teaspoon dried thyme
- 6 cups vegetable broth
- 2 bay leaves
- 6 to 8 cups hot cooked rice
- hot pepper sauce
- thinly sliced green onions
Instruction
- Rinse and sort beans; soak according to package directions.
- In a large Dutch oven, heat oil over medium heat. Stir in onion, bell pepper and celery; cook until tender, 4-5 minutes. Stir in tomato paste, garlic, Cajun seasoning, salt, paprika and thyme; cook one minute longer. Add beans, broth and bay leaves; bring to a boil.
- Reduce to a gentle simmer; cover. Cook until beans are tender, 2 to 2-1/2 hours, stirring occasionally. Discard bay leaves.
- Serve red beans and sauce over hot cooked rice; garnish with hot sauce and green onions as desired.
