[Postponed to Tuesday, June 9] This Tuesday’s Dinner And A Movie features Phish’s July 26, 2013 show from The Gorge Amphitheatre in George, WA. The full show will play this Tuesday at 8:30PM ET at webcast.livephish.com or Phish’s Facebook page. For this week’s recipe, Page McConnell shares one of his favorites: Red Beans & Rice.
This week, we have selected the ArtsFund as our beneficiary. Donate any time at phish.com/waterwheel. For 50 years, ArtsFund has built community through the arts via leadership, advocacy, and grant making. ArtsFund launched the COVID-19 Arts Emergency Relief Fund to provide short-term relief to western Washington arts organizations which have been devastated by the public health emergency. For more information, visit artsfund.org.
A Note From Page:
This week I’ve decided not to do anything that resembles a sandwich. Instead, I’ve chosen one of my favorite recipes for Red Beans & Rice.
Now, I know that I will be hearing from some purists that this isn’t anything like what you might find at Mothers, or any of my favorite dining establishments in New Orleans. To them I would say that this recipe is not trying to replicate something, or transport you somewhere else; It is more of an interpretation. Anyway, I like it, and I hope you do too.
We recommend you serve it with a salad. And I always put plenty of hot sauce on it. Enjoy!
Red Beans & Rice
Ingredients:
2 cans kidney beans, rinsed
1 package bacon, cooked
4 sausage links (we use andouille sausage)
1 onion, chopped
1 bell pepper, chopped
1 tbs garlic, minced
½ tsp dried thyme
¼ tsp allspice
1 can chopped tomatoes (you can use fresh tomatoes)
1 cup cooked rice
1 can coconut milk
1-2 tbs avocado oil
(Omit the meat to make it vegan)
Directions:
– Cook the rice
– Cook your bacon in a separate pan, drain
– Meanwhile, add chopped onions, peppers to a large heated pot with avocado oil. Remove from heat when soft
– Chop sausage and brown in pot
– Add onion and pepper to pot and cook, add garlic
– Add thyme, allspice, tomatoes, chopped bacon, beans, rice and can of coconut milk.
– Mix together and allow to simmer for at least ½ hour