Red Beans and Rice

I have to admit, I love beans and rice. I'm always looking for new combos to enjoy this delicious duo. Not only are they easy to prepare, they are really good for you. Beans are FULL of antioxidants, fiber and protein. Plus, they keep you feeling full longer. Who doesn't need that??

Here's a fairly simple recipe I made the other night... the kids liked it (notice I didn't say loved it). I believe it's important to keep exposing them to a variety of heathy options and new foods.

Red Beans and Rice with Chorizo and Apples

Ingredients

• 2 tablespoons vegetable oil
• 1/2 medium onion, chopped
• 2 apples peeled and chopped
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 4 cloves garlic, minced
• 5 links of chorizo sausage (pork or turkey like in picture below)
• 1 teaspoon dried thyme
• 2 quarts water
• 1 pound red kidney beans, rinsed and picked of debris
• Cooked brown rice (follow package directions)

Directions: 
Place the vegetable oil in a 7-quart Dutch oven and set over medium-high heat. Add the onion, apples, salt and pepper to the pot. Cook, stirring frequently, until the onions and are semi-translucent, 6 to 8 minutes. Add the garlic and cook for 1 to 2 minutes, stirring constantly. Add the sausage, thyme, water and beans to the pot and increase the heat to high (mixture will be very soupy, see picture below). Cook, stirring frequently until the mixture comes to a boil, approximately 6 to 8 minutes. Decrease the heat to maintain a simmer, cover and cook for 1 1/2 hours, stirring every 30 minutes. Uncover, increase the heat slightly to maintain a steady simmer and continue to cook for another 30 to 40 minutes or until the beans are tender and the sauce is thickened to your liking. If you prefer an even creamier texture, mash some of the beans with a potato masher. 


Serve the beans over the rice.

Max enjoying the meal. 

Annie's plate... she ate about half!