{"id":414,"date":"2017-12-27T09:00:25","date_gmt":"2017-12-27T15:00:25","guid":{"rendered":"https:\/\/oatseveryday.com\/?p=414"},"modified":"2017-10-23T10:55:52","modified_gmt":"2017-10-23T15:55:52","slug":"new-take-creole-classic","status":"publish","type":"post","link":"https:\/\/oatseveryday.com\/fr\/new-take-creole-classic\/","title":{"rendered":"A New Take on A Creole Classic"},"content":{"rendered":"

Red beans and rice is a signature dish of Creole cuisine that was traditionally made on Mondays, because back in the day, Monday was \u201cwash day.\u201d The women of the house would be busy doing laundry, so red beans and rice was an easy dish to make with the leftovers from Sunday\u2019s dinner (usually ham or another kind of pork) that didn\u2019t require a lot of time in the kitchen.<\/p>\n

While laundry is no longer the exclusive domain of Mondays, and we certainly hope it isn\u2019t only the gals in the house stuck doing laundry, red beans and rice is still an easy dinner to make \u2013 any night of the week!<\/p>\n

The version we\u2019re about to share with you doesn\u2019t use any pork. And, since we\u2019re already messing with tradition, it also doesn\u2019t use any rice. Ladies and gentlemen, allow us to introduce a new twist on an old favorite \u2013 Red Beans and Oats! What could be more comforting than perfectly seasoned red beans on a bed of savory steel cut oats?<\/p>\n

By using steel cut oats instead of rice, we\u2019ve lowered the Glycemic Index of this recipe and added soluble fiber. This is especially beneficial for anybody watching their blood sugar, but also just a good choice for anyone to maintain a healthy lifestyle.<\/p>\n

This recipe starts as all good Creole-inspired recipes do \u2013 with the holy trinity! If you\u2019re not familiar with the culinary term, the \u201choly trinity\u201d consists of finely diced green bell peppers, onion and celery, saut\u00e9ed slowly to build an incredible flavor base. Just thinking about the smell of these vegetables saut\u00e9ing makes our stomachs yearn for a week of Mondays.<\/p>\n

While we wouldn\u2019t dare rush our holy trinity, we took the fast-track with our beans. In the interest of speed and convenience, we use canned red kidney beans. If you want to use dry beans, be sure to pre-cook them before adding them to this recipe.<\/p>\n

Because we are substituting steel cut oats for rice, it seems fitting to prepare them in a rice cooker. Add your oats and water, along with a pinch of salt, and hit start. Twenty minutes later, you\u2019ll have perfect oats. A rice cooker isn\u2019t necessary for delicious steel cut oats, making them on the stove top will work just fine.<\/p>\n

Whether you choose to eat this oat-y twist on a classic Creole creation on a Monday, or you want to get totally wild and make it for some friends on a Friday, is totally up to you. You can enjoy this twist on a classic any day of the week.<\/p>\n

Laissez les bon temps roulez!<\/em><\/p>\n

<\/div>
\n
\n
\n
\"Haricots<\/div>\n <\/div>\n
\n
\n \n <\/div>\n \n

Haricots rouges et avoine<\/h2>\n
<\/div>\n \n \n
Dans notre version de ce plat pr\u00e9f\u00e9r\u00e9 de la Louisiane, l'avoine coup\u00e9e \u00e0 la lame d\u2019acier remplace le riz traditionnel. Commencez votre avoine juste avant de commencer \u00e0 pr\u00e9parer vos haricots.<\/div>\n
<\/div>\n \n
Portions: <\/span>4<\/span><\/div><\/div>
Course: <\/span>Accompagnements, salades et soupes, Plats principaux<\/span><\/div><\/div><\/div>\n
<\/div>\n
\n
<\/div>\n \n \n \n <\/div>\n
<\/div>\n
\n\n\n\n\n\n\n\n\n\n\n<\/g>\n\n\n\n<\/clipPath>\n<\/defs>\n<\/svg>\n<\/span> Ingredients<\/a>\n\n\n\n\n\n\n\n\n\n<\/g>\n\n\n\n<\/clipPath>\n<\/defs>\n<\/svg>\n<\/span> Instructions<\/a> <\/path> <\/path> <\/path> <\/g><\/svg><\/span> Video<\/a><\/div>\n
\n \n \n \n <\/div>\n <\/div>\n <\/div>\n \n<\/div>\n
\n \n
\n
\n

Ingr\u00e9dients
<\/div>