Wednesday, September 11, 2013

Cajun Red Beans and Coconut Rice

Living on a strict budget can be so hard!! So, to save money I try to cook with simple (and cheap) ingredients and avoid using meat a few nights a week. The perfect way to do this? Beans and rice.

For anyone who has lived abroad.... you know that beans and rice are a staple for a lot of countries. Because of that I got really used to eating beans and rice and now it's one of my family's favorite things to eat. But, beans and rice can get super boring if you don't switch it up. That's why I came up with this recipe. It's still made up of inexpensive ingredients but it tastes delicious! My husband and I joke about it being a meal for poor people with sophisticated palettes. haha! And, that's just what it is.


Cajun beans:
2 cans red kidney beans, drained and rinsed
3 cups water
1 T. chicken bouillon
3 garlic cloves, finely minced
1/2 t. cumin
1/2 t. coriander
1/2 t. oregano
1/2 t. paprika
1 t. cajun seasoning
dash cinnamon

*adjust all spices according to preference and taste.

Combine all ingredients in saucepan. Bring to a boil. Turn heat to low and cover with lid. Simmer for 20-30 minutes. Use a potato masher or fork to mash beans against the bottom and sides of pan. Mash about 90% of beans. Add more water if beans are too thick or mash more if too thin.

Coconut rice:
1 1/2 cups white rice
1 1/2 cups water
1 (14 oz.) can coconut milk
1 t. salt
1 t. white vinegar
3 t. sugar
dash of pepper

Combine all ingredients in large saucepan. Bring to a boil. Cover with lid and turn heat down to very low setting. Allow to cook for about 20 minutes. Turn off heat and let rice rest (still covered) for 5 minutes.

Serve large scoop of coconut rice with a bowl of cajun beans.

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