This delicious twist on the classic Creole dish can be enjoyed any night of the week!

INSTRUCTIONS

1 Tbsp canola oil (15 ml)
1 medium onion, diced
1 green bell pepper, diced
2 stalks celery, diced
4 cloves garlic, minced
1 bay leaf
1 tsp dried thyme (5 ml)
1 Tbsp hot sauce, or to taste (15 ml)
1/4 tsp cayenne pepper (1 ml)
1 1/2 tsp salt (7.5 ml)
1/4 tsp pepper (1 ml)
4 cups chicken or vegetable stock, plus additional if required (1000 ml)
2 19 oz cans red kidney beans, drained and rinsed (2 x 540 ml)
2 cups steel cut oats (500 ml)
6 cups water (1500)
Fresh parsley, chopped
Hot sauce, for serving

Get the full recipe at OatsEveryday.com

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