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Before you jump to Pantry Day Red Beans & Rice recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Lowering costs In The Kitchen.

Until fairly recently any individual who indicated concern about the wreckage of the environment raised skeptical eyebrows. Those days are over, and it looks like we all comprehend our role in stopping and perhaps reversing the damage being done to our planet. According to the experts, to clean up the environment we are all going to have to make some improvements. Each and every family must start creating changes that are environmentally friendly and they must do this soon. The kitchen area is a good place to begin saving energy by going much more green.

A massive amount of electricity is consumed by freezers and refrigerators, and it’s even worse if they are working inefficiently. If you’re in the market for a new one, the good news is that compared with models from 10 or more years ago, they use about 60% less energy. The suitable temperature settings for your fridge and freezer, whereby you’ll be saving energy and optimising the preservation of food, is 37F and also 0F. You can certainly minimize how often the motor has to run by frequently cleaning the condenser, which will save on electricity.

As you can see, there are lots of little elements that you can do to save energy, as well as save money, in the kitchen alone. Environmentally friendly living just isn’t that tough. A lot of it really is merely using common sense.

We hope you got insight from reading it, now let’s go back to pantry day red beans & rice recipe. You can have pantry day red beans & rice using 15 ingredients and 6 steps. Here is how you do that.

The ingredients needed to cook Pantry Day Red Beans & Rice:

1. You need 2 tbsp olive oil
2. Take 1 small yellow onion - chopped
3. Provide 2 small celery ribs - sliced 1/4" thick
4. You need 1/2 medium green bell pepper - chopped
5. Prepare 1/2 tsp sea salt
6. Provide 1/4 tsp black pepper (up to 1/2 tsp if you want a more pronounced peppery heat)
7. Get 10 oz smoked andouille sausage - sliced 1/4" thick
8. Prepare 1 tbsp dried parsley
9. Get 1 tsp Creole or Cajun seasoning (such as Tony Cachere's Original Creole)
10. Get 3/4 tsp dried thyme
11. Prepare 1/8 tsp cayenne pepper (optional)
12. Prepare 3 clove garlic - chopped
13. Use 3 can (15oz each) dark red kidney beans - two with liquid, one drained, beans mashed
14. You need 3 cup low sodium/unsalted chicken stock - divided
15. Prepare 1 cup uncooked long grain rice

Steps to make Pantry Day Red Beans & Rice:

1. Heat a medium sauce pan over medium high heat. Add olive oil. Heat until it is shimmering but not smoking. Add onion, celery, bell pepper, 1/2 tsp salt and 1/4 tsp black pepper. Stir to combine. Reduce heat to just under medium and sweat veggies until onion begins to turn translucent but all are still crisp, stirring often. About 5 minutes.
2. Turn heat back up to medium. Add sliced andouille sausage to the pan (I used 4 Johnsonville, "New Orleans Brand" andouille sausage links). Cook for 2 minutes, stirring frequently. Add parsley, thyme, Creole/Cajun seasoning, chopped garlic and cayenne (if using). Cook 2 minutes more, stirring constantly so garlic doesn't burn.
3. Add two cans of dark red kidney beans with liquid and 1 cup chicken stock to pan. Stir to combine. Drain almost all liquid from third can (leave about 2 tsp, helps with mashing), do not rinse beans. Dump beans into a medium bowl and mash with the back of a fork, slotted spoon, or even hand potato masher. Add mashed beans to pan. Stir to combine.
4. Increase heat to medium high, bring to a low boil for about 2 minutes, reduce heat to medium low and simmer for 20 minutes uncovered, stirring occasionally to prevent sticking. Sauce should nice and thick after 20 minutes.
5. For rice: While waiting for beans to boil begin making your rice. In another sauce pan bring the remaining 2 cups of chicken stock to a boil over medium high heat, add 1 cup long grain rice. Stir gently, cover, reduce heat to medium low and cook in the same 20 minutes that your beans are simmering. Do not remove the lid in this time!
6. After 20 minutes remove rice from heat and fluff with a fork. Turn off heat for beans, taste and adjust seasoning as desired. Place 1/2 cup rice in each bowl (up to 4 servings), top with desired amount of red beans (roughly 1 cup for us) and enjoy! You WILL have leftover red beans. Lol. As a great pairing try my super easy honey butter cornbread! - - https://cookpad.com/us/recipes/357956-super-easy-honey-butter-cornbread

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