CUISINE & CULTURE
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ANGELINA@ANGELINALARUE.COM
ANGELINA L
aRUE
A mix of rice and beans
is one of life’s simple pleasures, and it rings true for several types of cuisine. The two most common origins of this dish are Cajun, and Mexican. I grew up on beans and cornbread, but red beans with rice was also common, especially as I started cooking for myself. Various spice combinations give different methods of preparation their distinct flavors.
Both legumes, and grains such as rice, are high in protein and are a nutritious replacement for animal protein. The two combined have enough amino acids to make a complete protein. But truth be told, proteins do not need to be combined with others for us to reap the full benefit.
Rice and beans are notorious for being a cost-saving meal, which makes them even more appealing. For Mexican-style, I use pinto beans or black beans. I top them with slices of avocado, raw onion, and salsa. And for Cajun beans and rice, I often use red kidney beans. Cajun seasoning added during cooking gives the beans a smokey, rich taste. The added tomato, onion, bell pepper, garlic, and green chile turn the dish into a well-rounded meal.
Enjoy food made fresh!
Red Beans and Rice
1 pound dry red beans, such as Camellia 1 green bell pepper, seeded, stemmed, and diced 1 large white onion, peeled and diced 5 cloves garlic, peeled and minced 28-ounce can diced tomatoes with juice ½ cup roasted green chile 3 tablespoons Cajun seasoning (such as Slap Yo’ Mama) Steamed rice for serving Parsley leaves for garnish Sort and rinse beans. Add to a large pot and cover with water. Bring to a boil on high heat then reduce heat to medium-low. Cover with a lid and let simmer for 2 hours, checking often to see if more water is necessary. Add water to cover beans, as needed. At the 2-hour point, add bell pepper, onion, garlic, tomatoes with juice, green chile, and Cajun seasoning. Stir to combine. Continue cooking for an additional hour until beans are tender, keeping a watchful eye to ensure there is enough liquid. Note: When time to serve, I like for the beans to be a little “soupy” (thicker with less liquid).
Serve bean mixture with steamed rice and top with parsley. Makes 8 servings.
Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.
