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Pantry Day Red Beans & Rice
Pantry Day Red Beans & Rice

Before you jump to Pantry Day Red Beans & Rice recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Can save you Money.

Until fairly recently anyone who expressed concern about the wreckage of the environment raised skeptical eyebrows. That’s a thing of the past now, with everybody being aware of the problems besetting the planet as well as the shared responsibility we have for turning things around. Unless everyone begins to start living more environmentally friendly we won’t be able to fix the problems of the environment. This must happen soon and living in ways more friendly to the environment should become an objective for every individual family. The cooking area is a good starting point saving energy by going a lot more green.

Although it may not taste as good, preparing food in the microwave instead of in the oven will save you a packet of money. The energy used by cooking in an oven is greater by 75%, and possibly this small amount of knowledge will spur you on to use the microwave more frequently. Countertop appliances can boil water or steam vegetables more rapidly than your stove, and use a lot less electricity. You would be forgiven for thinking that an automatic dishwasher uses a lot more energy than washing dishes the old-fashioned manner, but you would be wrong. You get the greatest energy savings by fully loading the dishwasher ahead of commencing a wash cycle. By cool drying or perhaps air drying the dishes instead of heat drying them, you can raise the amount of money you save.

As you can see, there are plenty of little things that you can do to save energy, and save money, in the kitchen alone. Green living is definitely something we can all accomplish, without difficulty. Largely, all it takes is a little bit of common sense.

We hope you got insight from reading it, now let’s go back to pantry day red beans & rice recipe. To cook pantry day red beans & rice you only need 15 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to cook Pantry Day Red Beans & Rice:
  1. Use 2 tbsp olive oil
  2. Get 1 small yellow onion - chopped
  3. Take 2 small celery ribs - sliced 1/4" thick
  4. Provide 1/2 medium green bell pepper - chopped
  5. Use 1/2 tsp sea salt
  6. Take 1/4 tsp black pepper (up to 1/2 tsp if you want a more pronounced peppery heat)
  7. Take 10 oz smoked andouille sausage - sliced 1/4" thick
  8. Take 1 tbsp dried parsley
  9. Prepare 1 tsp Creole or Cajun seasoning (such as Tony Cachere's Original Creole)
  10. Use 3/4 tsp dried thyme
  11. Get 1/8 tsp cayenne pepper (optional)
  12. Use 3 clove garlic - chopped
  13. Provide 3 can (15oz each) dark red kidney beans - two with liquid, one drained, beans mashed
  14. Prepare 3 cup low sodium/unsalted chicken stock - divided
  15. You need 1 cup uncooked long grain rice
Steps to make Pantry Day Red Beans & Rice:
  1. Heat a medium sauce pan over medium high heat. Add olive oil. Heat until it is shimmering but not smoking. Add onion, celery, bell pepper, 1/2 tsp salt and 1/4 tsp black pepper. Stir to combine. Reduce heat to just under medium and sweat veggies until onion begins to turn translucent but all are still crisp, stirring often. About 5 minutes.
  2. Turn heat back up to medium. Add sliced andouille sausage to the pan (I used 4 Johnsonville, "New Orleans Brand" andouille sausage links). Cook for 2 minutes, stirring frequently. Add parsley, thyme, Creole/Cajun seasoning, chopped garlic and cayenne (if using). Cook 2 minutes more, stirring constantly so garlic doesn't burn.
  3. Add two cans of dark red kidney beans with liquid and 1 cup chicken stock to pan. Stir to combine. Drain almost all liquid from third can (leave about 2 tsp, helps with mashing), do not rinse beans. Dump beans into a medium bowl and mash with the back of a fork, slotted spoon, or even hand potato masher. Add mashed beans to pan. Stir to combine.
  4. Increase heat to medium high, bring to a low boil for about 2 minutes, reduce heat to medium low and simmer for 20 minutes uncovered, stirring occasionally to prevent sticking. Sauce should nice and thick after 20 minutes.
  5. For rice: While waiting for beans to boil begin making your rice. In another sauce pan bring the remaining 2 cups of chicken stock to a boil over medium high heat, add 1 cup long grain rice. Stir gently, cover, reduce heat to medium low and cook in the same 20 minutes that your beans are simmering. Do not remove the lid in this time!
  6. After 20 minutes remove rice from heat and fluff with a fork. Turn off heat for beans, taste and adjust seasoning as desired. Place 1/2 cup rice in each bowl (up to 4 servings), top with desired amount of red beans (roughly 1 cup for us) and enjoy! You WILL have leftover red beans. Lol. As a great pairing try my super easy honey butter cornbread! - - https://cookpad.com/us/recipes/357956-super-easy-honey-butter-cornbread

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