The worst lectures in schools were always the ones when the instructor introduced the topic in the following way:
Today we’ll be doing a variation on the theme we learned yesterday.
Oh my goodness. Stop the boredom. Insert Charlie Brown’s teacher at this point. Wahha waooonh wonh wonh. Snore snore snore. Wahha wooonh wooonhh waaah.
This recipe is a variation on a theme. But don’t tune this one out.
My original recipe, the Fibertones’ Favorite meal, is delicious as it is. But I was feeling a little frisky tonight, so I changed it up a bit. This was delicious and the green beans added a pleasant crunch to the red beans and rice recipe. I also added a vegan sausage patty that I had stored in my freezer to add more texture. So delicious!
Red Beans and Rice, round 2
2 cups cooked brown rice
2 cups red beans (I make large batches from dry beans, but I think this is about 1 can)
1 medium onion finely diced
8 oz frozen green beans
1 cup diced celery
1 medium zucchini, sliced into rounds
3 garlic cloves minced
1 bay leaf
1/4 cup fresh chopped parsley
1/2 tsp. salt
1 tsp. pepper
1 Tbs (or more to taste) Tony Chachere’s creole seasoning
1 cup tomato sauce
1 can diced tomatoes
1 T oregano, dired
1 T majoram, dried
Add onions, zucchini, and and celery to a large pot sprayed with nonstick spray over medium heat. Cook vegetables until soft, about 5 minutes. Add garlic, stir often to make sure garlic does not burn. Add bay leaf, 8 oz tomato sauce, and 1 can diced tomatoes. Add the rice and seasonings and bring pot to a simmer. Add frozen green beans and stir to incorporate. Stir in chopped vegan sausage. Simmer 10 minutes. Enjoy!