Right here’s a more healthy improve to the basic New Orleans recipe: Purple Beans and Brown Rice!
UPDATE (2017): I initially posted this again in 2012 when the Tremendous Bowl was in New Orleans and Mardi Gras was approaching. I’ve up to date the photographs – take pleasure in!
Between the latest Tremendous Bowl in NOLA and Mardi Gras quick approaching, there’s a plethora New Orleans, Cajun, Creole recipes floating round and this Southern Wannabe is loving all of them.
This bought me within the temper to make a giant pot of crimson beans and rice (although I notice an East Coast gal can’t really produce the actual factor however imitation is the sincerest type of flattery, proper?)
A style of NOLA: Straightforward Louisiana Purple Beans & Brown Rice recipe @tspbasil Click on To Tweet
Some Purple Beans and Rice tidbits:
- Purple beans and rice has been a Monday meal custom for many years in New Orleans. On wash day (Mondays), ladies would put a giant pot of beans on the range to cook dinner all day as they did the laundry. The beans had been seasoned with leftovers from the Sunday ham and served over rice.
- The “Holy Trinity” of Cajun and Creole cooking is onions, celery and bell peppers and is the bottom for this dish.
- Cajun/Creole seasoning is a savory spice combine – with somewhat kick – normally paprika, salt, black pepper, cayenne pepper, onion powder, oregano and thyme. Zatarians is a well-liked model.
- The crimson beans used are smaller and a bit sweeter than massive kidney beans (locals swear by Cameilla Purple Kidney Beans for this dish.)
I made a couple of wholesome tweaks whereas nonetheless retaining that Cajun taste:
- swap in entire grain brown rice (I used brown basmati )
- swap in turkey kielbasa for andouille (much less fats however nonetheless a number of warmth and spice)
- reduce on the Cajun seasoning (as salt is normally the primary ingredient) and add in smoked paprika for some further smoky taste
My lazy manner shortcut to make preserve it easy is to make use of canned crimson beans as an alternative of dried beans (if you happen to can’t discover a low sodium model, all the time drain and rinse canned beans totally.) I used a canned model of the smaller crimson beans below the Westbrae natural label however in a pinch, crimson kidney beans will work, too.
Description
A New Orleans favourite is given a wholesome twist with out sacrificing style. Made in below an hour, this Purple Beans and Brown Rice recipe is bound to please.
- 2 cups raw basmati brown rice
- 13 ounces turkey kiebalsa (or hen andouille)
- 1 tablespoon canola oil
- 1 massive onion, finely chopped (about 1 1/4 cup)
- 1 massive inexperienced pepper, finely chopped (about 1 cup)
- 3 massive celery stalks, finely chopped (about 1 cup)
- 4 garlic cloves, minced
- 1 teaspoon Cajun or Creole seasoning
- 1 teaspoon smoked paprika
- 1/4 teaspoon salt
- 2 (15 ounces) cans crimson beans, drained and rinsed
- 2 1/2 cups water
- Your favourite scorching sauce
- Prepare dinner rice based on bundle and put aside.
- In a big Dutch oven over medium-high warmth, cook dinner kielbasa or sausage to sear, stirring ceaselessly for 4 minutes. Take away from pot and put aside.
- Scale back to medium warmth and add oil. Add onion, pepper and celery; saute for 8 minutes, stirring sometimes. Add garlic, Cajun seasoning, smoked paprika and salt; saute one other 2 minutes, stirring sometimes.
- Add in beans and water; carry to a boil. Decrease to a simmer and cook dinner for quarter-hour.
- Mash a few of the beans in opposition to the facet of the pot to thicken the broth. Add the sausage again in, stir properly and cook dinner one other quarter-hour.
- Serve over brown rice and along with your favourite scorching sauce.
For extra tastes of New Orleans, right here’s a Fast and Straightforward King Cake recipe and a recipe for Baked Beignets (I notice it is a bit sacrilegious, form of like used canned beans and turkey kielbasa for genuine crimson beans and rice!)
Irrespective of. Laissez les bon temps rouler!
Have you ever ever made crimson beans and rice? What’s your favourite Cajun, Creole or Louisiana dish?
