Cajun Red Beans and Rice!!!

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Name: Red Beans and Rice
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Cajun
Ingredients: 1 pound small red beans rinsed and picked over; 4 slices Bacon chopped fine; 1 cup bok choy chopped; 1/2 cup green bell pepper chopped; 1/2 cup Celery chopped; 3 medium Garlic cloves minced; 1 teaspoon Thyme; 1 teaspoon sweet paprika; 2 Bay leaves; 1/4 teaspoon Cayenne; 3 cups Low sodium chicken broth; 6 cups Water; 8 ounces Andouille sausage halved lengthwise and cut into 1/4 inch slices; 1 teaspoon red wine vinegar plus extra for seasoning; 2 cups Long grain rice

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INGREDIENTS

1 pound small red beans ; rinsed and picked over
4 slices Bacon ; chopped fine
1 cup bok choy ; chopped
1/2 cup green bell pepper ; chopped
1/2 cup Celery ; chopped
3 medium Garlic cloves ; minced
1 teaspoon Thyme
1 teaspoon sweet paprika
2 Bay leaves
1/4 teaspoon Cayenne
3 cups Low sodium chicken broth
6 cups Water
8 ounces Andouille sausage ; halved lengthwise and cut into 1/4 inch slices
1 teaspoon red wine vinegar ; plus extra for seasoning
2 cups Long grain rice

INSTRUCTIONS

Dissolve 3 tablespoons salt in four quarts of cold water. Add beans at room temperature. Soak for 8-24 hours. Drain and rinse well.

Heat bacon in a large dutch oven over medium heat, until browned and almost fully rendered, 5 to 8 minutes.

Add bok choy, green pepper and celery. Cook, stirring frequently, until vegetables are softened, six to seven minutes.

Stir in garlic, thyme, paprika, bay leaves, cayenne pepper, quarter teaspoon black pepper. Cook until fragrant, about thirty seconds.

Stir in beans, broth and water. Bring to boil over high heat. Reduce heat, vigorously simmer, until beans and just soft and liquid begins to thicken, forty five to sixty minutes.

Stir in sausage, one teaspoon red wine vinegar, and cook until liquid is thick and beans are fully tender and creamy, about thirty minutes.

Season with salt, pepper, and red wine vinegar.

Serve over rice. With hot sauce.

NOTES

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Red Beans and Rice

1 pound small red beans rinsed and picked over
4 slices Bacon chopped fine
1 cup bok choy chopped
1/2 cup green bell pepper chopped
1/2 cup Celery chopped
3 medium Garlic cloves minced
1 teaspoon Thyme
1 teaspoon sweet paprika
2 Bay leaves
1/4 teaspoon Cayenne
3 cups Low sodium chicken broth
6 cups Water
8 ounces Andouille sausage halved lengthwise and cut into 1/4 inch slices
1 teaspoon red wine vinegar plus extra for seasoning
2 cups Long grain rice

Dissolve 3 tablespoons salt in four quarts of cold water.  Add beans at room temperature.  Soak for 8-24 hours.  Drain and rinse well.

Heat bacon in a large dutch oven over medium heat, until browned and almost fully rendered, 5 to 8 minutes.

Add bok choy, green pepper and celery.  Cook, stirring frequently, until vegetables are softened, six to seven minutes.

Stir in garlic, thyme, paprika, bay leaves, cayenne pepper, quarter teaspoon black pepper.  Cook until fragrant, about thirty seconds.

Stir in beans, broth and water.  Bring to boil over high heat.  Reduce heat, vigorously simmer, until beans and just soft and liquid begins to thicken, forty five to sixty minutes.

Stir in sausage, one teaspoon red wine vinegar, and cook until liquid is thick and beans are fully tender and creamy, about thirty minutes.

Season with salt, pepper, and red wine vinegar.

Serve over rice. With hot sauce.

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Nutrition

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Serving Size: 1 Serving (561g)
Recipe Makes: 6 Servings

Calories: 629
Calories from Fat: 187 (30%)

Amt Per Serving		% DV

	Total Fat 20.7g	28 %
	Saturated Fat 6.5g	33 %
	Monounsaturated Fat 8.7g
	Polyunsanturated Fat 3.3g
Cholesterol 39.9mg		12 %
Sodium 705mg		24 %
Potassium 1442.2mg		38 %
Total Carbohydrate 81.5g		24 %
	Dietary Fiber 13.9g	56 %
	Sugars, other 67.6g
Protein 30.4g		43 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 629

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