Red Beans & Rice
Rice and beans are a staple food in many parts of the world. They go together because beans provide a protein that is lacking in amino acids, but is rounded out by serving it alongside nuts or grains, like rice, to make a complete protein.
INGREDIENTS | YIELDS 6 cups
- 2 teaspoons olive oil
- 1 (15-ounce) can of kidney beans
- 1 cup marinara sauce
- ½ cup carrot purée
- 1 tablespoon wheat germ
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ⅛ teaspoon dried thyme
- ¼ cup water
- 4 cups cooked brown rice
In medium saucepan, heat olive oil.
Once hot, add beans, marinara sauce, carrot purée, wheat germ, oregano, basil, thyme, and water to saucepan and simmer on low heat until heated through.
Remove from heat. Mix with 4 cups brown rice and serve.
When Do People Eat Red Beans and Rice?
Red beans and rice is a typical Louisiana Creole dish. This dish is traditionally served on Mondays. Why? It started as a way to use leftovers from Sunday night dinners. This version is not the traditional Creole red beans and rice which might to too spicy for young toddlers. Feel free to spice it for adult member of the family with some added cayenne pepper or hot sauce.
