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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 Guidelines For Living Green And Saving Money Within the Kitchen.

Remember when the only people who cared about the natural environment were tree huggers as well as hippies? That has completely changed now, since we all seem to have an awareness that the planet is having difficulties, and we all have a part to play in fixing it. Unless everyone begins to start living much more eco-friendly we won’t be able to resolve the problems of the environment. This needs to happen soon and living in ways more friendly to the environment should become a mission for every individual family. Read on for some ways to go green and save energy, mainly in the kitchen.

You may prefer preparing food with your oven, but using a microwave instead will cost you much less money. If you find out it takes 75% more energy to cook in the oven, chances are you’ll look for more ways to use the microwave. Compared with your stove, you can make boiled water as well as steamed vegetables faster, and use quite a bit less energy, by using countertop appliances. You might believe that you save energy by washing your dishes by hand, but that is certainly not true. A dishwasher is especially effective when it’s full before a cycle is started. Save even more money by air drying and also cool drying your dishes instead of heat drying them.

From the above it should be clear that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. Green living is something we can all perform, without difficulty. A lot of it truly is basically using common sense.

We hope you got insight from reading it, now let’s go back to pantry day red beans & rice recipe. You can have pantry day red beans & rice using 15 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to prepare Pantry Day Red Beans & Rice:

1. You need 2 tbsp olive oil
2. Prepare 1 small yellow onion - chopped
3. Get 2 small celery ribs - sliced 1/4" thick
4. Provide 1/2 medium green bell pepper - chopped
5. You need 1/2 tsp sea salt
6. Get 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. Provide 1 tbsp dried parsley
9. Prepare 1 tsp Creole or Cajun seasoning (such as Tony Cachere's Original Creole)
10. Get 3/4 tsp dried thyme
11. Take 1/8 tsp cayenne pepper (optional)
12. You need 3 clove garlic - chopped
13. Prepare 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. Get 1 cup uncooked long grain rice

Instructions 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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