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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 Methods To Live Green Plus Conserve Money In The Kitchen.

Until fairly recently any individual who portrayed concern about the wreckage of the environment raised skeptical eyebrows. That’s a thing of the past now, with everybody being aware of the problems besetting the planet and the shared obligation we have for turning things around. The experts are agreed that we are unable to transform things for the better without everyone’s active involvement. Each and every family should start creating changes that are environmentally friendly and they must do this soon. Here are a few tips that can help you save energy, primarily by making your cooking area more green.

Changing light bulbs is definitely as good an area get started on as any. Complete this for the entire house, not just the kitchen. Compact fluorescent lightbulbs are generally energy-savers, and you should use them in place of incandescent lights. They cost somewhat more at first, but they last ten times longer, and use much less electricity. One of the extras is that for every one of these lightbulbs used, it means that approximately ten normal lightbulbs less will certainly end up at a landfill site. Coupled with different light bulbs, you have to learn to leave the lights off whenever they are not needed. The kitchen lights in particular tend to be left on all day long, just because the family tends to spend a lot of time there. And it’s not restricted to the kitchen, it goes on in other parts of the house at the same time. Make a habit of having the lights on only when they are required, and you’ll be surprised at the amount of electricity you save.

From the above it should be obvious that just in the kitchen, by itself, there are many little opportunities for saving energy and money. Natural living is definitely something we can all accomplish, without difficulty. It’s about being practical, most of the time.

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