Cajun Red Beans and Rice

Serves 4

Traditionally, red beans and rice is made with Andouille sausage. Feel free to add some if you so desire. I would add the chopped sausages to the pepper and onion mixture.

To add color to this meal (you know I am all about eating the rainbow!), serve with broccoli or collards!

3 tablespoons extra virgin olive oil

1 medium onion diced

1 large red bell pepper seeded and diced

1 teaspoon sea salt

1 teaspoon smoked paprika

½ teaspoon freshly ground black pepper

1 pinch cayenne pepper

2 cups cooked red beans

3 cups cooked quinoa (or cook 1 cup to make 3 cooked cups)

Garnish

chopped parsley

Scallions, thinly sliced

1. Heat a 12-inch skillet over medium heat.
2. Add the oil and then the onion. Sauté onion for 10 to 15 minutes or until beginning to caramelize.
3. Then add the diced pepper and cook for about 5 minutes more or until softened.
4. Add the salt and spices, sauté a minute more.
5. Next add the cooked red beans and cooked quinoa; sauté 3 to 5 minutes more.
6. Remove from heat, taste and adjust salt and seasonings if necessary. 
7. Garnish with parsley and green onions.