Red Beans and Rice

Last December, my friends and I went on a service trip to New Orleans to help rebuild a house destroyed in Hurricane Katrina. The city of New Orleans was packed with as much history as it was with delicious food! During our visit, we tried "Nola" classics like po' boys, jambalaya, Cafe Du Monde beignets, crawfish etouffee, and red beans and rice. I found this recipe in a cookbook my mom got me for Christmas and I knew I had to try it. It definitely brought back some great memories from my Nola trip and makes me want to visit again soon! Geaux Tigers!

Red Beans and Rice
Source: Teens Cook by Megan and Jill Carle (LINK)
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Makes: 6 servings
   
Ingredients:
**Beans**
1 pound dried red kidney beans
1 large onion
2 stalks celery
3 tbs oil
6 (14-oz) cans vegetable broth
2 tsp garlic powder
1 bay leaf
2 tbs Cajun seasoning
Salt and pepper
1/2 cup chopped parsley
**Rice**
1 1/2 cups white rice
3 1/3 cups water
3/4 tsp salt
1 tbs butter

Instructions:
1. To prepare beans, soak the beans overnight in water and drain.
2. Peel the onion and chop the celery and onion into 1/2-inch pieces. Place the oil in a stockpot and add the onion and celery. Cook over medium-high heat for 10 minutes. 
3. Add the beans and vegetable stock to the pot and bring to a boil. Add the garlic powder, bay leaf, and Cajun seasoning and simmer uncovered over medium-low heat for 3 hours. Season to taste with salt and pepper. Stir in the parsley just before serving.
4. Meanwhile, prepare the rice by placing the rice, water, salt, and butter in a small saucepan over medium-high heat and bring to a boil. Decrease the heat to medium-low, cover, and simmer for 20 minutes. Remove the pan from the heat and fluff the rice with a fork.
5. Place some of the rice on each plate and top with some of the beans.

Red Beans and Rice