Thursday, November 28, 2013

Spicy Red Beans and Rice


3 TBS olive oil
1/2 cup celery, chopped fine
1/2 sweet onion, chopped fine
3 cloves garlic, chopped
1/8 tsp crushed red pepper flakes
1/4 cup red wine
1 can  Dei Fratelli crushed tomatoes
1/4 cup beef broth
1 can red kidney beans
3 large basil leaves, chopped
4 TBS fresh parsley, chopped
3 TBS grated cheese
4 cups cooked white rice


1.  In large skillet, heat oil.
2.  Add celery and onion.  Sautee until soft.
3.  Add garlic and red pepper flakes, stir and cook for 2 mins.
4.  Deglaze with red wine
5.  Add tomatoes and broth, stir
6.  Add beans, herbs and grated cheese.  Stir and simmer for 20 mins.
7.  Serve in bowl with white rice.

Serve 4-6

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