10 March 2015

Red beans and rice with a twist

I love rice and beans all the time. I love the puzzle of changing the seasoning and the rice to suit the particular beans I happened to find on sale in the bulk section of my local grocery store that day. And I love adzuki beans, those small, creamy, slightly sweet red beans that are usually the star of fried Chinese desserts at your local buffet.  This recipe combines them in a typically Creole way, except for the Asian seasoning...

East-Meets-South Red Beans and Rice

Serves 6

1 tablespoon olive oil
1 small yellow onion, diced
1 link andouille sausage, cut into small pieces
3 cups chopped kale leaves
2 large garlic cloves, minced
1 teaspoon Old Bay seasoning
1 teaspoon fresh grated ginger
1 teaspoon (or to taste) hot Chinese mustard
2 cups cooked adzuki beans
1 tablespoons soy sauce
Salt and black pepper to taste
Brown short grain rice for serving

In a large sauté pan, heat the oil over medium heat.  Add the onion and sausage and cook until onion is soft and sausage is cooked through, about 5 minutes.  Add the kale, garlic, Old Bay, and ginger, and stir together.  Cover, lower to medium-low heat, and cook until kale is wilted, about 5 minutes. Stir in the mustard, beans, and soy sauce and heat through.  Season with salt and pepper if necessary and serve over rice.