Substitution In Red Beans And Rice
Posted by terrepruitt on January 9, 2023
Sometimes I mess up my own plans. I was wanting to make Red Beans and Rice so I had my husband (he does the shopping) get four bell peppers. Some of them were for our New Year’s Eve dinner of cheese fondue, and I had planned on using one for the Red Beans and Rice. Well, our fondue was so good that I made it again and didn’t even think about needing a green bell pepper for something else and I used up all of our bell peppers. So when I went to put it in the Red Beans it was gone. Grrrr! But . . . I had some bok choy and I used that.
It was fine. The bok choy doesn’t really add any flavor like a green bell pepper would, but it was good.
So, I am just making a note for myself and letting you know that bok choy in the Red Beans and Rices works good.
Also noting: I have been using white rice and I have doubled the cumin and thyme thyme to 1 teaspoon (from 1/2).
And, yes, in case you are not familiar, I put chickpeas/garbanzo bean in my Red Beans and Rice because I don’t really like red beans/kidney beans, but I do like garbanzo beans.
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