Last Sunday night, with two hungry and cranky kids in tow, we found ourselves wandering the grocery store in search of something quick to prepare. I am rarely grateful for Acme Markets and their high prices. Except for nights like that. They have a kosher deli counter and a great kosher section that rivals our local kosher grocery store. Being that they are spawned from big corporate mayhem, they are also able to provide better sale prices every so often.
As I perused the deli case, I noticed that they had a big selection of Jacks’s Gourmet Sausages on sale. I tried their bratwurst this summer at a BBQ, and we really liked them. Decided to pick up some chorizo. Figured that the extra spice would help. So glad that I chose that flavor. It was perfect for the dish.
As we drove home, we brainstormed how best to elevate the chorizo for a mid-week dinner. A special request was made for red beans and rice. J grew up in the South where he ate the real thing. I didn’t know if I could top that in a pork-less dish. I know it wasn’t going to be completely authentic. I figured I could at least try. It did come out well. I even brought leftovers for lunch the next day. I never bring the leftovers. It was that good.
Red Beans & Rice
1.5 tbsp vegetable oil
1 large yellow onion, chopped
6 cloves of garlic, chopped
4 stalks of celery, chopped
1/2 green pepper, chopped
1/2 red pepper, chopped
2 small zucchini, chopped (I know, not authentic – but added some texture)
salt
ground black pepper
pinch of red pepper flakes
pinch of cayenne
2 bay leaves
handful of chopped fresh parsley
a few teaspoons of fresh thyme
1 package of chorizo sausage, sliced
1 can of red beans (could even use two cans)
2 cups of veggie broth
Cooked white rice (I used basmati)
Cook your rice as you normally do. Keep warm and set aside.
In a large pan, heat up the oil. Throw in the garlic and onions and let soften. A few minutes.
Throw in the other veggies and stir, Let them cook for a few minutes.
Add in the spices and herbs.
Now add the sausage and beans. Cook for a few more minutes.
Add in the broth. Let the broth boil. Mash some of the red beans. Let it cook for about a half hour. The flavors get betters as you cook it longer. Let some of the broth evaporate. It should still be saucy. Serve over some white rice.
Enjoy!
About Hindy Garfinkel