Red Beans and Rice

Creole cooks traditionally made this dish on wash day (Monday) because it could simmer unattended all day long. Here’s our quick, lowfat version, which can be served whenever the mood strikes.

1 tablespoon vegetable oil

2 stalks celery with leaves, sliced

1 medium red onion, coarsely chopped

2 garlic cloves, finely chopped

1⁄2 teaspoon dried thyme

1 bay leaf

2 cans (15 to 19 ounces each) red kidney beans,

rinsed and drained 1 package (6 ounces) sliced Canadian bacon, cut into thin strips

1 cup low-sodium chicken broth

5 tablespoons chopped fresh parsley

1 teaspoon Worcestershire sauce

1⁄8 to 1⁄4 teaspoon hot pepper sauce

1 cup regular long-grain rice, cooked as label directs

• Prepare rice as label directs.
• Meanwhile, in 4-quart saucepan, heat oil over medium heat. Add celery, onion, garlic, thyme, and bay leaf; cook, stirring occasionally, until vegetables are tender and lightly browned, about 10 minutes.
• Stir in beans, Canadian bacon, broth, 4 tablespoons parsley, Worcestershire, and hot pepper sauce. Cook, stirring occasionally, until heated through. Discard bay leaf.
• To serve, spoon hot rice into 4 large soup bowls. Top each with bean mixture, and sprinkle with remaining 1 tablespoon parsley. Serve with additional hot pepper sauce, if you like.

Makes 4 main-dish servings.

Prep: 10 minutes

Cook: 20 minutes