Tuesday, October 17, 2017

Aidell's Red Beans and Rice

Discover America tours with Dennis and Ruth Darling are the best. The four of us fly somewhere in the U.S., rent a van and visit 2 or 3 (sometimes 4!) states. Flying by the seat of our pants, with a little help from Google, we choose places to see, eat and stay. Once was even a stop at the Tow Truck Museum, another, the home of Buford T Pusser (the movie Walking Tall was based on his life), and who can forget Carhenge. National Parks, Museums, Natural and manmade wonders abound in this country of ours.


On one food stop somewhere in Seattle, Yelp suggested this hole in the wall for Red Beans and Rice. The place was spooky but even if the food is bad you get a reason to torture the person who chose it for-like-ever. Win, win. BUT. The dish was AMAzing. Made from scratch Andouille sausage, slow cooked beans that developed a rich creaminess served over perfectly cooked rice. I wish I had time to cook like that every day, but alas, I do not.


I do have a staple SuPeR fast and yummy weeknight recipe though and considering Red Beans and Rice are pretty much the perfect food, especially for athletes, I make a large quantity. What makes it perfect? Carbs, protein and healthy fats are the essential ingredients to performance and recovery. Many recipes need a bit of an overhauling to keep the calories down and saturated fats a little lower. But I don’t ever want to give up flavor, that’s why spicy dishes are my jam. Aidells Mango Jalapeño Chicken sausage is just the right heat/sweet combination without all those pesky hormones or nitrites. My tweaks on the traditional recipe make it more RED BEANS and less rice so when I’m not behaving very athletically it’s still a healthful choice. This recipe takes about 45 minutes even with the dogs insisting on going outside, the granddaughters Face-timing me and all the other cherished afternoon events. I occasionally wrap the leftovers into burritos, it makes ideal traveling food~


3 Aidells Mango Jalapeño Sausage links, quarter links and slice.
3 cans Kidney Beans, drained and rinsed.
1 cup diced bell pepper.
1 cup diced onion.
1tbs Olive Oil.
32 oz Swanson Chicken Broth.
1/4 tsp Cayenne.
1 tsp McCormick Cajun Seasoning.
1 tsp Bell’s Seasoning.
1/2 tsp dried thyme.
4 drops Tabasco.
1 bag Success Boil in Bag rice.
In a large frying pan over med heat saute sausage, peppers, onion in olive oil, only stir as everything begins to brown. When all is slightly golden add remaining ingredients. Stir and let simmer uncovered, just barely at boiling, for 25 minutes. With a potato masher mash some of the beans to make the juice a little creamier.


While it simmers you could go for a run, walk, bike or plan your own Discover America trip.


Hometown Healthy in a HURRY~

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