{"id":3147,"date":"2017-01-15T10:00:03","date_gmt":"2017-01-15T16:00:03","guid":{"rendered":"http:\/\/www.kevskitchen.com\/?p=3147"},"modified":"2017-01-15T11:05:54","modified_gmt":"2017-01-15T17:05:54","slug":"red-beans-no-rice","status":"publish","type":"post","link":"https:\/\/www.kevskitchen.com\/?p=3147","title":{"rendered":"Red Beans – No Rice"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Having recently returned from New Orleans again, I was inspired to create a speedy riff on the traditional Monday meal of red beans and rice. Rather than simmering dried beans for hours, this recipe uses canned beans, making it perfect for a spicy weeknight meal. Since the website is sugar-free and grain-free, there’s no rice in the recipe, but you can serve this over rice if you like.<\/p>\n

Time: 3<\/b>0<\/b> minutes<\/b><\/p>\n

Serves: <\/b>6<\/b><\/p>\n

Ingredients:<\/b><\/p>\n

300g fresh or smoked andouille sausage – sliced
\n1 onion – diced
\n1 green bell pepper – diced
\n2 stalks celery – diced
\n4 cloves garlic – chopped
\n5g kosher salt
\n4g chilli powder
\n1 pinch cayenne pepper
\n1g paprika
\n0.5g white pepper
\n0.5g black pepper
\n2 – 540ml cans red kidney beans – rinsed and drained
\n400ml chicken stock
\n5g parsley – chopped<\/p>\n

 <\/p>\n

Preparation:<\/b><\/p>\n

Place a pot on medium heat.<\/p>\n

Add the sausage and cook, stirring occasionally until browned.<\/p>\n

Stir in the onion, pepper, celery, garlic, salt, chilli, cayenne, paprika, black pepper and white pepper. Cook, stirring occasionally for ten minutes.<\/p>\n

Turn heat to medium-high. Add the beans and stock. Crush the mixture with a potato masher until it thickens somewhat. Cook, stirring occasionally for five minutes.<\/p>\n

Remove from heat. Stir in parsley just before serving.<\/p>\n

Get the PDF and nutrition info<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

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