The Accidental Nutritionist

3 Eaters, 1 Mission

New Orleans Inspired “Red” Beans

spicy and saucy

Hands on time: 20 minutes // Time from start to finish: 90 minutes

(AND Diet, Gluten-Free, Lactose/Dairy Free, Diabetes Diet, Low Fat/Low Cholesterol, Cardiac Diet, Vegetarian (Option), Vegan (Option))

Ingredient List: Yellow Onion, Garlic, Olive Oil, Celery, Sweet Peppers, Red or White Beans, Chicken (or Veggie) Broth, Thyme, Sage, Bay Leaves, Smoked Paprika, Onion Powder, Garlic Powder, Mexican Oregano, Basil, Chili Powder

Traditionally, this dish includes ham hock or sausage. That’s more processed meat than Charlie can eat, so we skipped it, but if you can eat it, throw it in!

Dice the sweet onion and sauté in olive oil on medium until fragrant and translucent.

Add diced celery, minced garlic, and sweet peppers and cook for 5-8 more minutes.

Add beans. (I use white beans because that’s what I can find canned and I haven’t started learning how to go about cooking beans from dried. Maybe next year. The flavor of the dish is still great, so don’t stress it too much.)

Add chicken or veggie broth (I use Low Sodium Better Than Bouillon) and herbs and spices. Start on the low side, but this is a spice forward dish, so don’t play it too safe.

Turn the heat to medium low and simmer for an hour or longer. Add water as you go. It should cook down, be rehydrated, and cook down again. Every time the flavor becomes more decadent.

Serve over brown rice. Also good with our cumin pork.

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