Red Beans & Rice

So here is the deal. We’re making some changes. Well to be perfectly honest I am making the changes and I  am in hopes that my family will come willing along without much protest.  I decided that I am going to start adding some vegetarian meals to the table a few times a week.

The Penne Pasta with Sun Dried Tomato Pesto was a big hit.

Y’all remember this from last weeks project 365.

I will say that I modified the recipe a bit. I added a bit of bacon and I tossed in a great big bunch of fresh spinach at the last minute. It was super yummy. So vegetarian meal number one down and moving on to Red Beans & Rice.

So here is veggie meal number two in all it’s glory!

In fact this recipe calls for pork which I am leaving out all together.

When I was at the H Mart last week I picked up this hand dandy little container of peeled garlic. What a time saver this has been. I have totally loved having this container at hands reach in my frig. It has made my weekly cooking so much easier. I love it and you can bet that I will be purchasing this again.

I will also say that I must love all of y’all a whole lot because it took me almost the entire day an into the the next day to get this video loaded. The new camera does not have the same format as my old one and I think it is a bit problematic with YouTube. Due diligence paid off and I after about a billion tries I was successful. Y’all can’t taste it or smell it but y'all can at least see how it was made. 

 

In an effort to assure that the beans were suitable for human consumption I had to have a small sample.

Y’all they were really good!

I will add that the recipe does not call for the beans to be soaked over night. However I have never cooked dry beans with out soaking them over night, so keeping with the theory that I know what is best when it comes to my dinner table, well I soaked them over night. The recipe said that it would take about an hour and a half to cook the beans but after having soaked them over night they were nearly done in 30 minutes. 

 

Cook’s Note: If you are sensitive to hot spicy thing you might want to cut back on the hot sauce and cayenne pepper by half. I did not think this was too hot but the hubs said it was a bit hot for his pallet. Next time I cook it I will tone down the seasoning a bit.

 

Next on deck will be this so keep your fingers crossed with the introduction of eggplant.

It could be a tragic mistake all around.

Blessings and pas the veggie’s y’all!

Robin