I’m sure I’m not the only one who has started cooking more now that we have all this time on our hands. Prior to COVID-19 with commuting, picking up and taking care of the baby, among other things cooking dinner would be the last thing I would want to do so actually having time to make something hearty and delicious has been a silver lining.

I live in a densely populated area and grocery shopping has been a complete nightmare. My husband and I decided to subscribe to any and all subscription services to limit the amount of trips we have to take to the overcrowded and often poorly stocked grocery store.

We use Misfit Market for organic produce and Walden Local Farms for our meats.

Walden, so far, has been an amazing service. We don’t specify what we need so they just send us a variety of cuts and meats. We get a freezer full of meat and get to try new things.

The chorizo looked great and I wanted a creative way to enjoy it rather than with some eggs. So I did a little research and thought a play on the Louisiana classic Red Beans and Rice would work well.

Ingredients:

1 Tablespoon olive oil

1lb chorizo

1 medium onion (diced)

3 ribs of celery (diced)

3 cloves garlic (minced)

1 bell pepper (roughly chopped)

2 cans of kidney beans (drained)

3 bay leaves

2 tablespoons of tomato paste

2 cups chicken stock

1 heaping tbsp creole seasoning

Steamed white rice

Directions:

Grill or pan fry the chorizo until browned – this cooked for about 8 minutes. While the chorizo was browning, set up a large pot and heated olive oil. Sautee the onions with celery, garlic, and peppers until soft over medium heat- about 5 to 8 mins.

Add the beans, bay leaves, tomato paste, and chicken stock. Stir to combine. Add creole seasoning – taste and season with additional spices if you like.

Slice the chorizo and add to the pot. Stir to combine and bring to bubble. Let simmer for 30 mins.

Serve over rice.

Not completely authentic but very tasty none the less.

Hope you’re staying safe, healthy, and well-fed.