Here’s another super simple cool weather comfort food in which you can use homemade or canned beans! A traditional New Orleans flavor party, but not so spicy that nobody can handle it! This came out so super yummy, and at a D-level heat, is acceptable for anyones spicy preference! Of course, if you’d like to increase the heat to S&J level, you can always add in a jalapeño or other favorite hot pepper. Although you serve this with rice, you could also serve some corn muffins or a whole wheat tortilla along side it just to increase the comfort factor. To me, cornbread is always so comforting…
2 TBSP olive oil
1/2-1 a large yellow onion, finely diced
2-3 large garlic cloves, minced
1/2 red bell pepper, diced
2 tsp chili powder
1 tsp paprika
1 tsp oregano
1 C tomato sauce
1/4 C water
few dashes hot sauce (like tobasco) *optional, I’m personally not a fan so I omit
2 15-oz cans kidney beans, rinsed well in a strainer
1 TBSP fresh cilantro
4 C hot cooked rice (from 1 C raw rice)
1. Heat oil in a large skillet over medium heat. Add the onions, garlic, and green pepper, and saute until the pepper is very tender, about 10 minutes.
2. Sprinkle in the chili powder, oregano, and paprika, and cook 30 seconds. Mix in the tomato sauce, water, hot sauce, and kidney beans, and simmer about 10 minutes, or until the mixture is hot and fragrant. Stir in the fresh cilantro and serve over rice, sprinkled with any extra cilantro if you like.
Instead of serving corn muffins, I opted for corn, green beans, and a whole wheat tortilla to serve alongside the red beans and rice. I also used brown rice, but white would be acceptable if you’re running short on time. Just remember that if you use brown rice and you don’t already have some made, start the rice before you start chopping the veg for the red beans, then it should be ready at the same time the red beans are done.