A Monday Favorite
Red beans and Rice is a favorite of many folks down here in Louisiana. It’s traditionally made on Mondays with red beans and the left overs from slow roasted pork. You see, back in the ol’ days, a pot of beans could sit on the stove and simmer while families did the washing of the clothes.
Beans, Beans, the Musical Fruit!
While Monday washdays may be a thing of the past, red beans and rice is still a classic dish served at Super Bowl and Mardi Gras parties. It’s been said that famous Jazz trumpeter and New Orleanian Louis Armstrong’s favorite food was red beans and rice – the musician would even sign his letters “Red Beans and Ricely Yours, Louis Armstrong.”
INGREDIENTS FOR ROCKIN’ RED BEANS AND RICE
8 ounces reduced-fat sausage, sliced into 1/2 inch thick rounds
1 onion, chopped
1/3 cup chopped celery
1 teaspoon minced garlic
3 (16-ounce) cans red kidney beans, rinsed and drained
1/2 cup tomato sauce
1 1/2 cups fat-free chicken broth or vegetable broth
1/3 cup chopped parsley
1/2 cup chopped green onions
- In a large nonstick skillet coated with nonstick cooking spray, cook sausage over medium heat, stirring until crispy brown. Set aside.
- In a large nonstick pot coated with nonstick cooking spray, saute’ onion, celery, and garlic until tender, 5-7 minutes.
- Add beans, tomato sauce, broth, and sausage. Bring to a boil, reduce heat, and cover. Simmer 8-10 minutes, or until thickened, mashing some of the beans with a fork.
- Add parsley and green onions, and continue cooking several more minutes.
Makes 10 servings
Get Up & Geaux Activity!
While your concoction is cooking, try racin’ the red beans!