I’ve had red beans and rice many times without knowing red beans contain the most antioxidants of any food! Did you know that? I always think of fruit, berries in particular, and green tea when it comes to antioxidant power. These beans are high in soluble fiber, which helps lower cholesterol, and they may reduce the risks of colon and breast cancers. Beans are a great source of protein, vitamin B, fiber, calcium and more. One of the great things about beans is how inexpensive they are for all the great nutrition you receive. One bag of Camellia’s Red Beans, the brand many recommended to me by many, is about $2 and enough to feed the whole family when it’s cooked.
This dish requires you to plan ahead because the beans take time to cook but it only has a few steps and a few ingredients. I do not have a crock pot but I assume you could cook it in one. I replaced the traditional rice in this recipe for quinoa. Quinoa is a complete protein and high in fiber so adding it to this dish in place of rice adds more nutrition.
Happy Fat Tuesday!
|Red Beans and Quinoa||
- 1 lb. bag of Camellia’s Red Beans
- 1 medium white onion, diced
- 2 garlic cloves
- 2 bay leaves
- 1 tbsp cajon seasoning
- salt and pepper to taste
- 2 cups of dry quinoa, cooked according to package (will make about 5 cups)
- Rinse the beans throughly
- Place in a large pot add enough water to cover beans by 2 inches. You will not drain the extra water so it is better to start with less and add more as needed while cooking.
- Bring to rolling boil and let them cook for 1 hour.
- Then add the onion, garlic, cajun seasoning, and bay leaves.
- Reduce to a simmer and cover.
- If the beans seem too watery remove while cooking.
- Cook about 2 hours, until beans are soft.
- Serve the beans with quinoa.