Here in the South we do beans & rice… all kinds, black beans, pintos, garbanzos and more famously in N’Orlans they do Red Beans & Rice. Mmmmm-Mmmmm. This southern classic is a staple in good-ole boy households all over….and those boys are usually B I G. This is a stick-to-your-ribs must for any comfort food menu. That means also that it’s sticks to your back-side as well. Know what?! Mine doesn’t – and just cause I like you, I’ll show you how I do it. There are non-native modifications, be brave. Grab your crock-pot and come on y’all.
This makes about 14 cups, which at 1-1/2 cups preserving is about 9 servings. (I know, I know, but I couldn’t eat 2 cups of it! And only one cup was just a lonely little bowl)
Step 1: Here’s what you need. It’s no-brainer, you’ve got all this stuff already no doubt. Get out your crock-pot and set for 7 or 8 hours on high. Rinse and check over those beans. I know the processing plants do a great job at quality control, but I still found 2 bean sized balls o’ dirt in mine. Now, don’t get lazy on me.
Step 2: Slice up the veggies and then the meat. Note the baggie of frozen green peppers, my guys don’t care for them so they go bad quick here. I buy them in season and freeze. My pot I only used about 1/4 cup. But this is your bowl, have at it.
Step 3: Tony Chacheres is a really good basic creole seasoning. We even put in meat rubs. Also, ham bullion is another pantry staple. If I was making this without any sausage, I’d add some hammy flavor to help. (and yes it’s an awesome side minus the meat!)
Step 4: Here’s what’s left of the celery. No, it didn’t go into the disposer. I freeze it and have it’s wilty flavor to add when I’ve run out and need a little for a soup or something and celery salt isn’t the answer. Like that homemade chicken stock I was talking about before.
Step 5: This is so easy I had to add steps to make this blog interesting. OK, everybody into the pool ! Now go to work, or workout, or nap…..
Step 6: Hey, there you are. How was work, Dear? Yeah I wish you could smell this too. OMG!!!
Yummy: Make the Boys some rice, cause they’ll want some. And garlic toast because they’ve got metabolisms gone wild!
Yummy 2: Now, this is how my plate/bowl looks. I toasted up a slice of Jewish Rye (sliced thin and tasty at only 80 calories). Can’t go wrong with some Hot Sauce.
Now let’s talk about the calories in this one. As listed above you’re only spending, per serving, 238 cal/3.4 fat g. Yeah, I know! And it was really filling. Now, if you can’t handle it without rice, then be prepared to spend 675 calories extra for a cup of white rice! And don’t think that brown rice will save you either. That’s even more. So, skip it all together.
OK, I hear you Southerners as well, complaining that there’s no andouille sausage. Fine – go ahead – it’ll cost you 135 cal. and 12.5 grams of FAT. Oh, and you don’t do dry beans either, well then add in 314 cal/13 grams of FAT. Let’s just suffice it to say that the Boys with their andouille and canned easy beans over white rice, will be ingesting a whopping 1192 cal/16.6 g fat. That’s almost my daily intake – in ONE meal Ugh! No thank you – I was really happy and full with my not-stickin’-to-my-backside meal. The guys absolutely loved theirs, and naturally never gave those extra rice calories a second thought. Dawgs.
