Louisiana Red Beans and Rice

Ingredients for 2 servings:

• 1 can kidney beans
• 2 stalk(s) Celery
• 1 bell pepper(s), green
• 3 stalks of spring onion(s)
• 2 cloves garlic
• 200 g sausages (e.g. Vienna sausages) or smoked tofu
• 2 tbsp olive oil
• 1 small onion(s)
• 1 chili pepper(s), green, fresh
• ½ tsp turmeric
• ½ tsp paprika powder, hot
• 2 carnations, ground cover
• 1 bay leaf
• 1 tsp onion powder
• 1 tsp sautéed oregano
• ½ tsp pepper, white and black mixed, ground
• ½ tsp white wine vinegar or balsamic vinegar bianco
• ½ tsp salt
• 2 cups water
• 100 g rice
• ¾ cup water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

a green thing, with sausages or smoked tofu possible

First, put the rice on the heat (amount as desired). Add the rice to twice the amount of boiling water. Now reduce the heat to the lowest setting. Prepare the spices. Dice the onion, bell pepper, and celery, slice the white part of the spring onions into rings, and set the green part aside. Chop the garlic. Cut the smoked tofu or sausages into bite-sized, not too large pieces. Sauté the onions, white part of the spring onions, and garlic in olive oil. Add the spices. Stir frequently to prevent them from burning. The amount of oil is limited. Add a little more oil if necessary. Add the sausage or tofu and simmer briefly. Add the bell pepper, celery, and chili, and simmer briefly again. Add 2 small cups of water and the drained beans. Check whether the rice is almost cooked. If so, turn off the heat and let it simmer for a while. Let the beans simmer for about 20 minutes. Depending on the desired consistency, remove the lid toward the end of the cooking time to allow the liquid to thicken, or add a little more water. Mash a few beans against the side of the pot. Slice the green parts of the spring onions into rings and add them shortly before the end of the cooking time. Don’t overcook the dish, or the beautiful green color will turn olive green.