Tuesday, February 16, 2010

Louisiana Style Red Beans & Rice

From Skinny Vegetarian Entrees.

3 c canned red beans (save canning liquid)
3 c cooked rice
1/3 c minced red onion
3 T butter
3 cloves garlic, minced
1 1/4 c minced scallion (greens and whites)
1/4 c minced celery leaves
1/4 t dry sage
1/4 t dry thyme
1/4 t cayenne powder

Melt butter in saucepan. Saute garlic 1 minute on low heat.
Add red onion, celery leaves, and round 1/3 cup scallions. Saute 4 minutes on medium heat.
Add sage, thyme, and cayenne. Add beans and 3/4 canning liquid. Simmer 10 minutes, stirring often.
Serve beans over rice, garnish with remaining scallions.

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