It is Mardi Gras time again and this year we are going to take a traditional Louisiana dish- Red Beans and Rice- and we are going to veg-ify and nutr-ify it. Instead of using the traditional ham hock and bacon grease, great sources of saturated fat and cholesterol, I have created a low fat version that is filled with flavor and texture.
Here is the recipe:
1 large onion, chopped
2 cloves crushed garlic
1/2 cup vegetable broth
4 carrots, sliced
2 bell peppers, chopped
4 celery stalks, chopped
Saute these together in the vegetable broth until the veggies soften and onions become translucent. Then add the following:
2 cans red kidney beans
1 Tbsp Cajun/Creole Spice blend (contains pepper, thyme, paprika, etc.)
1 Tbsp hot sauce of your choice (optional)
1 Serrano chili, chopped
1 Tbsp fresh chopped parsley (or 1 tsp dried)
Mix together and let simmer for 3-5 minutes, until all the flavors blend. Place on a bed of brown rice and enjoy. It serves about 2-4, depending on hunger level :)!
It is a Mardi Gras party of color, texture and flavor...delish! The recipe is filled with fiber, protein, vitamin C, vitamin A, and a concoction of phytonutrients that will leave you satisfied and boosted with an antioxidant boost!