I'm almost ashamed of divulging this recipe given last week's Top Chef. {Tom Colicchio admonished two aspiring top chefs for using canned beans. "A bag of beans?! You couldn't just cook a bag of beans?!"} Truth be told, I was quietly judging them myself. But, here's the deal, I have a grocery shopping problem - a problem that involves me stocking up on all sorts of foodstuffs that I have no immediate use for, but think perhaps there may be a need in the foreseeable feature. Twelve cans of kidney beans later, I now realize that this is perhaps not the best buying strategy. {Just as going to brunch with your besties, downing a few mimosas, and hitting boutiques is not a good buying strategy. What? I didn't do that.} Long story medium, the beans have to be cleared out of my pantry.
Kidney beans│plural of kidney bean│noun: common red bean, typically used in chili and red beans and rice. Neither of these dishes appeal to me in the middle of the summer. However, I created a make-shift version of red beans and rice, with flavors slightly reminiscent of creole cooking, with some seasonal veggies. It's a substantial side without feeling heavy, and you don't have to worry about any of that soaking overnight and cooking for a bazliion hours business. Don't judge me Tom, but I think this little number turned out to be quite alright.
Ingredients:
1 Onion, finely chopps
3 Cloves garlic, minced
1 c. Jasmine rice
2 c. Chicken or veggie stock, heated
1/2 c. Chopped zucchini
1/2 c. Yellow squash
1/2 c. Chives, chopped
1/2 c. Spinach, chopped
1 T. Chalula (or similar pepper sauce)
2 t. Worcestershire sauce
1 t. Soy sauce
1/2 t. Sugar
Olive oil
Kosher salt & pepper to taste
Instructions:
Add two tablespoons of olive oil to a Dutch oven and bring to medium high heat. Add the ovens and cook for a five minutes. Just as the onions appear to be caramelizing, stir in the minced garlic, and allow everything to cook for another minute. Then, add the rice, stir with the onions and garlic, and season everything with a few pinches of salt. Then, add the chicken or veggies stock and bring to a boil.
Once the stock has begun to boil, immediately reduce the heat to medium low. Let the rice cook for about 20 minutes (or until tender) stirring occassionally. Once the rice is cooked, add the zucchini, squash, chalula, Worcestershire, and soy sauce. Stir until everything is evenly distributed. Bring the heat up to medium, and let the mixture cook for about five minutes or until the veggies become slightly tender.
Next, stir in the chives, spinach, any additional salt, and some pepper to taste. Internet Cooking Boyfriend and I had this with my Smoked Sea Salt Pork Chops, but it very well stand on its own for dinner.
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