Red Beans and Rice with Diced Potatoes

EVOO
1/2 cup of dried red beans
1 cup of brown rice
Cayenne Pepper
Salt
Pepper
1 small sprig Rosemary
2 small potatoes
2 cups water
Tarragon

Take the red beans out early and soak them for at least 2-3 hours. Once they are soaked, rinse and continue with recipe.

Take the potatoes and dice them into about 1 inch cubes (about bite size). Put them in a small baking pan.

Take the Rosemary and finely chop it until it’s almost a powder (it doesn’t have to be uniform). Set aside.

Put rice in a pot with some EVOO, salt, pepper, cayenne, paprika (hot or mild is up to you), tarragon – all to taste – and 2 cups of water. Set aside.

Season the potatoes as you did the rice, setting aside the rest of the rosemary (I had some left, you might want to use it all) in the fridge until future use. The leftover rosemary should be good for up to a week. Place the potatoes in the oven at 450 for 35 minutes.

Take the red beans and put on to boil for about 20-30 minutes until desired tenderness. Drain most of the water and then add to rice. Set rice and beans to boil for about 10 minutes, then lower to a low boil (not a simmer). Depending on when you started boiling the red beans the rice will get done after the potatoes.

Praise God and enjoy!

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