RED BEANS AND RICE

Given that we left off with resolutions... I figured I'd share my two goals with respect to nutrition: eat more fruits and eat more legumes! I've always loved fruit, but the whole legume thing is new. It's probably a bit of my body telling me it needs more protein and a bit of me realizing how delicious and fun legumes can be, but I've been hooked on them lately! Hummus, black bean tacos, lentils on my salad... it might be borderline addiction. It all started with a random craving for red beans and rice. And seeing as I've already made this recipe twice since the new year and we're only halfway through January, I figured I had to share. It does take a bit of time, but since it's been so cold out lately, you may as well let this simmer on the stove while you're cozied up on the couch!

red beans and rice

1 onion, diced

1 green pepper, diced

2 tablespoons olive oil

3 cloves minced garlic

1 cup dried red kidney beans

1 1/2 teaspoon sage

1 1/2 teaspoon thyme

1/2 teaspoon oregano

1/2 teaspoon cayenne

1 teaspoon salt

1 bay leaf

7-8 cups water

2 andouille sausages

Sauté the diced onion and green pepper in a large skillet over medium heat for 5-10 minutes until the onions are translucent. Add the minced garlic, kidney beans, sage, thyme, oregano, cayenne, and salt and stir well to combine. After about a minute, add the bay leaf and 7 cups of water. Bring to a boil, then reduce to a simmer. Let simmer for 2 1/2 hours, adding another cup of water at the end if the beans aren't yet soft and the water has all evaporated from the pan. Once the beans are completely tender and most of the liquid has evaporated, slice the andouille sausage and brown before adding to the beans. Serve over brown rice (and I like to serve that over a bed of spinach!).