Skip to main content

Red Beans, Jade Rice, and a Little Voodoo for Mardi Gras

By
Laissez le bon temps rouler! I forgot to put the andouille sausage in my Sweethearts' Seafood Boil last weekend, so I had a pound that was begging to be used. And I had a jar of RED spice blend from Voodoo Chef* that was sent to me for participating in an online event earlier in the month. Put those together - and given that today is Mardi Gras - the culinary lightbulb of inspiration blinked: Red Beans and Rice! It's easy; it's filling; and, most importantly, it's delicious. Note: mine is not a traditional red beans and rice recipe. I throw in whatever veggies I have on-hand for a nutritious, one-pot meal. Thanks to our High Ground Organics CSA for keeping my fridge stocked with fresh, amazing produce.


Ingredients
  • 1 fennel bulb, trimmed and diced
  • 1 large leek, trimmed and diced
  • 3 or 4 small carrots, diced
  • 4 celery stalks, diced
  • 2 T butter
  • splash of olive oil
  • 1 pound cooked andouille sausages, halved and sliced
  • 1 bunch kale, thinly sliced (I used lacinto kale)
  • 2 C cooked red beans (I used some scarlet beans from Rancho Gordo)
  • 1-1/2 C fresh tomato paste
  • 1-1/2 C organic chicken stock
  • 1 T RED spice blend from Voodoo Chef
  • cooked rice (I used some Jade Pearl rice from Lotus Foods)
  • freshly chopped herbs (I had cilantro)
  • freshly chopped green garlic (substitute scallions if you can't find any green garlic)

 Procedure
In a large souppot or Dutch oven, melt butter in a splash of olive oil. Add in the fennel, leek, carrots, and celery. Cook till the carrots are fork tender. Stir in the sausage and kale. Cook till kale is just wilted. Add in the beans, chicken stock, and tomato paste. Stir in the spice. Bring to a boil, reduce heat, cover, and simmer while you cook the rice.

To serve, spoon the beans into a bowl. Top with a scoop of rice. Garnish with herbs and green garlic.



*Full Disclosure: I received a bottle of RED spice rub from Voodoo Chef for participating in #TripleSBites. Feel free to use whatever spice rub you have on-hand. I received no additional compensation for this post; all comments are 100% accurate and 100% my own.
Labels:

Comments

Post a Comment

Popular posts from this blog

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

By
This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t...
5 comments
Read more

Homemade Lorna Doone Cookies #SundayFunday

By
Today the Sunday Funday group is celebrating childhood favorites. Thanks to Stacy of  Food Lust People Love , Sue of  Palatable Pastime , Rebekah of  Making Miracles , and Wendy of  A Day in the Life on the Farm  for coordinating this low-stress group. Today Stacy is hosting and she's given us the following prompt: "Childhood favorites. Did you have a favorite dish growing up? It could be something your family cooked or a restaurant dish, even a Chef Boyardee canned good or packaged ingredients like Rice-a Roni or mac and cheese. Recreate THAT dish from SCRATCH for this event."  Here's the #SundayFunday childhood favorites line-up... Chili Mac from A Day in the Life on the Farm Ham and Mushroom Breakfast Burritos from Making Miracles Homemade Lorna Doone Cookies from Culinary Adventures with Camilla Homemade Wonder Bread from Karen's Kitchen Stories K-Mart Sub Sandwiches from Palatable Pastime Kempakki Dosa from Sizzling Tastebuds Meat Chilly Fry...
6 comments
Read more

Quick Pickled Red Onions and Radishes

By
If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce...
1 comment
Read more