Red beans and rice is a huge New Orleans staple. Typically, it is cooked with fatty cuts of meat and lots of salt. However, I found this version to be a healthy recipe where my husband and I didn’t miss the fat. Using brown rice is also a great trick to lighten up the recipe. Beware – this is a low and slow cooked recipe, so make a day in advance and they are better the second day!
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1. Place beans in large pot add broth. Bring to a boil. Boil 10 minutes, reduce to simmer.
2. Sear your chopped sausage until charred on each side in a large pan on high heat. Add to pot. Saute onion on high heat just until browned slightly. Add to pot of beans. Add celery, bell pepper, garlic, seasonings, ham hock or ham bone to pot.
3. Meanwhile cook your rice according to package.
4. Simmer covered for at least five hours. Mash a few beans against the side of the pot for a creamy consistency. They are better the next day! Put them on the stove and simmer another day until the consistency is creamy.
5. Garnish with extra creole seasoning to taste, green onion, hot sauce. Serve over rice.
About the Blogger:
Shannon Gagnon is the healthy recipe developer, food stylist and food photographer behind Crawfish & Crunches. She often shares health tips and southern recipes that she turns slightly healthier. On her blog you can find just what the tagline says, “Realistic recipes, rich southern culture, and health conscious habits.”
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