Wednesday, January 25, 2012

Mardi Gras Skinny Red Beans

It's that time of year again. Mardi Gras.

Beads. Babies hidden in king cakes. Crazy drunken festivities.

Oh. And the food.

Normally, cajun/creole-style red beans are loaded with flavor... and fat (BACON!). Here, I tackled a recipe for a slimmed down, vegetarian version.

As always, start by cooking down onions and garlic.

Add in other veggies, beans, and simmer. 

Just walk away. Fold your laundry. Play fetch with your dog.

Come back, and dinner's ready! This was so good, it's definitely joining my arsenal of go-to recipes.

Mardi Gras Skinny Beans

Adapted from Moosewood Restaurant Low-fat Favorites

2 cups chopped onions
2 cloves garlic, minced
2 tsp olive oil
1 cup chopped carots
1 cup chopped yellow pepper
1 tsp dried oregano
1/4 tsp dried thyme
1 tsp dried basil
1 tsp dried marjoram
1 tsp cayenne pepper
1 cup chopped canned tomatoes (including juice)
1 15 oz can red kidney beans, rinsed
1 tbsp brown sugar
1 tbsp Dijon mustard
Salt and pepper to taste

Cook onions and garlic in olive oil until tender. Add carrots, bell peppers, and spices and simmer for 5 minutes. Add in the rest of the ingredients and allow to simmer for an additional 15 minutes. Season with salt and pepper to taste; serve over rice.

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