Red Beans and Brown Rice
Posted by Emily on 25 Mar 2008 at 01:44 pm | Tagged as: Musings
Our fridge went out on us this week. Yes, we can put some stuff on the porch still, but really, I could not go shopping for food this week. So, I had the motivation to cook using just what was on hand in the pantry and using up the last of the veggies from last week. I make red beans and rice a lot. It is a staple in our house often accompanied by our favorite hot sauce that we discovered on our honeymoon in Belize. Taking an outboard moterboat 3 miles off the coast of Dangriga to Tobacco Caye, we passed an island home owned by the famous Marie Sharp and soon learned why she has her own Island after tasting her sauces. I only had brown rice, so tried it and was pleasantly surprised. Along with some roasted sweet potatos and the last of the kale, it was lunch for two for two days.
oh geez, I’m sorry to hear about your fridge, that is too bad. I’m glad to hear you’re making the most of it.
How do you roast your sweet potatoes? C did some on low heat FOREVER in the oven that came out completely amazing.
Hi Emily,
My name is Shannon and I’m the editorial assistant at Foodbuzz.com. I am very impressed with the quality of your posts and to that end, I’d like to invite you to be a part of our newly launched Foodbuzz Featured Publisher program. I would love to send you more details about the program, so if you are interested, please email me at Shannon@foodbuzz.com.
I have roasted beets in my fridge, I am thinking about making that pesto tonight!
Cheers!
Shannon Eliot
Editorial Assistant, Foodbuzz.com
shannon@foodbuzz.com
Roasting sweet potatoes:
I slice them up into thick slabs, leaving the skin on. I then salt both sides and spray both sides with oil. I then put them on a cookie sheet in the oven at 400 and turn them over after 20 minutes. They take about 45 minutes and are so easy to do while you are making other things.