Red Beans & Rice!

Tonight i made Red Beans & Rice and Cornbread for dinner! I am so proud of myself! I have never made it before, and even though it's a popular Louisiana dish, my mom didn't make it growing up. But i really wanted to try it!

The recipe came from my Super Suppers cookbook. I told Brad i must be silly to use a recipe for a cajun dish from a cookbook written by people who are not from down south! Heehee. I tried it anyway & it was delicious! Fantastic! Hubby loved it, too!
Now, looking at other recipes for it, i realize it probably isn't really the cajun's version of the stuff. But it was really good, i promise! =)

You should try it with cornbread. I would blog that recipe, too, because i've always adored my mama's cornbread & it was her recipe. But it didn't turn out just like mama's. It was okay, but a bit dry. I'll try it again & blog it when i get it right!! =)


But here is the recipe for Red Beans & Rice! Hope you like it!

Red Beans & Rice

Serves 6 (i never agree w/ this but in this case i do!)

2.5 cups water

1 cup uncooked long grain white rice

1 tsp salt

2 T. olive oil

1/2 cup finely chopped onion

1/4 cup chopped bell pepper

1/2 cup chopped celery

1 tsp. minced fresh garlic

2 16 ounce cans red beans, undrained

1 12 ounce can crushed tomatoes, undrained

1 tsp Creole seasoning

(aka TONY'S! if you do not have TONY'S, i am so sorry! I wish i could send you some!

It is THE creole seasoning used in Louisiana)

1) In a saucepan combine water, rice & salt. Bring to boiling over medium-high heat. Turn heat to low. Cook & simmer 20 minutes.

2) Meanwhile, preheat oil in a large skillet. Saute onion, celery, bell pepper, and garlic in hot oil until tender. Stir in undrained beans, undrained tomatoes, & creole seasoning (aka TONY'S!!). Simmer, uncovered, for 15 minutes.

3) Serve bean mixture over rice.

Nutritional Info Here