FoodReference.com Logo

FoodReference.com   (Since 1999)

RECIPE SECTION (over 10,000 recipes)

  Home   ·   Food Articles   ·   Food Trivia   ·   Today in Food History   ·   Recipes   ·   Cooking Tips   ·   Videos   ·   Food Quotes   ·   Who's Who   ·   Food Trivia Quizzes   ·   Crosswords   ·   Food Poems   ·   Food Posters   ·   Cookbooks   ·   Recipe Contests   ·   Magazines   ·   Cooking Schools   ·   Gourmet Tours   ·   Food Festivals  

You are here > Home > Recipes

 

CULINARY SCHOOLS and
COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

Chef with red wine glass

RED BEANS AND RICE

Whole Foods Market Cookbook
by Steve Petusevsky & Whole Foods Market Team

Serves 6 To 8


This traditional hearty chowder may be made vegetarian, if you like, by leaving out the andouille sausage. Andouille is a spicy, smoked sausage traditional in Cajun cooking and normally used in jambalaya and gumbo. It is available both cooked and raw—you will need the cooked version for this recipe. This soup is a meal in itself, and many cooks in New Orleans swear it brings good luck when eaten. Try it out on your family and see if it brings you good tidings. The fresh thyme stirred in toward the end adds extra aromatic nuances to the soup.

1 tablespoon olive oil
1/2 pound cooked andouille sausage, diced
1 medium yellow onion, diced
2 stalks celery, diced
1 large green pepper, seeded and diced
2 cloves garlic, minced (I teaspoon)
1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon sweet paprika
1 bay leaf
8 cups chicken stock or cold water
2 cups tomato juice
1 cup small dried red beans
1/2 cup basmati rice
2 sprigs fresh thyme
Salt and freshly ground pepper to taste


Heat the olive oil over medium-high heat, add the andouille sausage, and saute for 1 minute.
Stir in the onion, celery, pepper, and garlic, and saute until the vegetables are tender.
Reduce the heat to low, and stir in the dried thyme, basil, oregano, paprika, and bay leaf; cook for 3 minutes, stirring often.

Add the stock, tomato juice, and red beans.
Bring the chowder to a boil, lower to a simmer, and cook uncovered for about 45 minutes, until the beans are tender but have not lost their shape.

Stir in the rice, add fresh thyme sprigs, and continue to simmer for 15 minutes, until the rice is cooked.

Season with the salt and pepper.


PER 1-CUP SERVING: Calories 130; Calories From Fat 50; Calories From Saturated Fat 15; Protein 5 G; Carbohydrate 13 G; Total Fat 6 G; Saturated Fat 2 G; Cholesterol 15 Mg; Sodium 220 Mg; 38% Calories From Fat

 

 

RELATED RECIPES

   BEAN SOUP RECIPES >>>    ·    Autumn Blend Soup    ·    Baked Bean Soup    ·    Bean and Macaroni Soup    ·   Black Bean, Fennel & Tomato Stew    ·    Black Bean Soup    ·    Black Bean Soup (1896)    ·    Black Bean Chili    ·    Black Bean Soup with Lime    ·    Black Bean Soup with Rice    ·    Black Bean Soup with Rum    ·    Black Bean Soup, Vegetarian    ·    Cannellini Bean Soup w/Croutons    ·    Chick Pea Stew, Turkish    ·    Chickpea Tomato Stew    ·    Chipotle Black Bean Soup    ·    Cranberry Bean Soup with Corn    ·    Cranberry Bean & Lentil Soup    ·    Cream Of Lima Bean Soup (1896)    ·    Creole Rice And Bean Soup    ·    Cuban Heirloom Bean Soup    ·    Green Bean Soup    ·    Hearty Bean Soup    ·    Italian Bean & Cabbage Soup    ·    Lima Bean, Mushroom Barley    ·    Lima Bean & Spring Vegetable Soup    ·    Spiced Lima Bean Soup    ·    Mango Bean Soup    ·    Mango Chili    ·    Red Beans And Rice    ·    Senate Bean Soup    ·    SW Bean Soup with Dumplings    ·    Three Bean Soup    ·    Tomato and Black Bean Soup    ·    Tortellini and Bean Soup    ·    Tuscan Bean Soup    ·    Tuscan Bean Soup with Rosemary    ·    Tuscan 5 Bean Soup with Pesto    ·    Tuscany Rice & Bean Soup    ·    Tuscan Style Stew    ·    White Bean Stew    ·    White Bean & Escarole Soup    ·    White Bean Soup with Spinach   


  Home   ·   About & Contact   ·   Recipes Index   ·   Kitchen Tips   ·   Cooking Contests   ·   Other Links  


Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2014 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.




 

 

 

 


 

FOOD VIDEO SECTION
Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.