I was so hungry by dinner time that I think I’ve staged my laziest and least appealing culinary photo yet!
I usually do my red beans the way my mama taught me (the way everyone should make their beans.)
Since it’s still cold here in New York, I adjusted my usual recipe for a heartier and spicier version.
I use unsalted canned red kidney beans and add Field Roast Mexican Chipotle sausages that I add right into my bean concoction. I adapted this idea from my aunt’s in-laws, who make their beans with Salchichón (Spanish sausage.)
I was out of my favorite brown sushi rice, but I had Lundberg’s Wild Blend rice. It looks a lot like bird seed, but it has a good flavor and surprisingly good texture for a blend of wild and brown rice, which always seems tougher than white rice to me.
I always make this simple salad when I make red beans because I like to let the liquid from the beans — I call it “The Slop” — absorb into the crisp lettuce for a clash of temperature and flavor. Yes, I’m one of those people. 😬
Normally, I like to have vegan ranch with this salad because I think it completes the meal best, especially since those Field Roast sausages can be spicy, if you’re sensitive to heat. For some reason I have a hard time finding vegan ranch in my rotation of hippie grocery stores, so I opted for Annie’s Tuscany Italian dressing because I’m picky and it was the only bottled dressing I liked at the Bodega. 😦
I KNOW IT IS CHEATING TO USE BOTTLED DRESSING, BUT I’M NOT THAT PERFECT VEGAN KITCHEN WITCH YET.
Just look at my presentation and you’ll know where I am coming from.
I hope everyone had a tasty and spicy dinner tonight, as well.