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ingredients
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red beans and rice
1 Tbsp olive oil
1/4 onion medium diced
1 red pepper medium diced
1/4 bulb fennel medium diced
3 cloves garlic minced
2 tsp dry thyme
1 Tbsp Cajun spice
2 tsp fennel seed
2 bay leaves
2 cups chicken stock
1 cup long grain brown rice
1 Tbsp chipotle peppers in adobo sauce minced
1.5 cups small red beans (canned or dry soaked)
salt and pepper to taste
1/4 onion medium diced
1 red pepper medium diced
1/4 bulb fennel medium diced
3 cloves garlic minced
2 tsp dry thyme
1 Tbsp Cajun spice
2 tsp fennel seed
2 bay leaves
2 cups chicken stock
1 cup long grain brown rice
1 Tbsp chipotle peppers in adobo sauce minced
1.5 cups small red beans (canned or dry soaked)
salt and pepper to taste
Traditional red beans and rice is a staple fare of Louisiana Creole cuisine. It usually is prepared with salted pork or sausage and is simmered for hours then served over the rice but for this side dish I decided to omit the meat and make it a little different. I added diced fennel bulb for a wonderfully aromatic boost and cooked it all with traditional Creole seasonings and a hit of chipotle peppers.
Suggested Drink Pairing
Gewürztraminer
design
Start by dicing all of your vegetables and getting all of your ingredients ready in bowls before you start.
In a medium pot sauté the onions and garlic in the olive oil for a couple of minutes on medium heat. Add the red pepper, fennel, thyme, Cajun spice, minced chipotle pepper and cook for a couple of minutes to soften. Turn the heat to high.
Add the chicken stock and bring to a boil. Stir in the rice and return to a boil then reduce the hear and simmer for 20-25 minutes. 5 minutes before the rice is fully cooked add the beans and cover but do not stir the rice. When the rice is fully cooked stir the beans in and fluff with a fork. Serve piping hot with some fennel greens (fronds) on top.
Enjoy!
In a medium pot sauté the onions and garlic in the olive oil for a couple of minutes on medium heat. Add the red pepper, fennel, thyme, Cajun spice, minced chipotle pepper and cook for a couple of minutes to soften. Turn the heat to high.
Add the chicken stock and bring to a boil. Stir in the rice and return to a boil then reduce the hear and simmer for 20-25 minutes. 5 minutes before the rice is fully cooked add the beans and cover but do not stir the rice. When the rice is fully cooked stir the beans in and fluff with a fork. Serve piping hot with some fennel greens (fronds) on top.
Enjoy!
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