Beans & RiceI was raised by a great Southern cook who never met a carb she didn’t like.  One of the Texas style meals that Mother would prepare for us was red beans and rice.  This Southern staple is elevated to an art form by our neighbors to the east in Louisiana, where bits of andouille sausage and ham hocks make it a real Cajun meal.  Naturally, this comfort food is too carb-y and fatty for a fitness program, so I’ve revamped it and I think you’ll find that it hits the spot when you need a tasty reminder of NOLA.

Red Beans & Rice Redo

15 oz. can organic, low sodium black beans
2 cups organic quinoa (cooked according to package directions)
4 Aidells organic reduced fat andouille sausage
1/3 cup chopped, sauteed red or yellow onion + some reserved for garnish
1 tsp. chopped fresh garlic
1 tbsp. EVO
hot pepper sauce to taste

Saute the garlic and onion in the EVO over medium high heat until the onion is wilted. 

Slice the cooked sausage links into moderately thin slices and add, sauteeing until the sausage is browned.

Reduce heat to medium-low.  Add the entire can of black beans (including liquid).  Stir in the quinoa — add less or more depending on the consistency you like.  Stir in hot pepper sauce to taste.  Stir frequently until all ingredients are heated through and well blended. 

Serve with fresh chopped onion garnish.

Makes 4 – 6 servings.

Chef’s Notes:  You may serve this in the more traditional “deconstructed” style by spooning hot beans over hot quinoa and adding grilled andouille on top.  You may convert this to a soup by adding beef or chicken broth.  You may convert this to jambalaya by adding chopped red and green pepper, bite size chunks of chicken breast, shrimp (optional), chicken broth and a can of stewed tomatoes.

Cooking our way to health ~ Puff

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