Stockpile Cooking: Red Beans and Rice Recipe

For those who don’t know, stockpile cooking is a meal created from items you may have lying around in your pantry or freezer (typically non-perishable items you have around the house) and creating a a super yummy, non-expensive meal with stockpile!

Today, I’m going to focus on one of my favorite dish that is budget friendly and perfect for cold, stay-at-home days— Rice and beans! 

• Prep: 20 mins
• Cook time: 1 hour 30 mins
• Total: 1 hour 50 mins
• Serves: 12

Ingredients on Stockpile:

• (2) 15 oz cans Red Kidney beans (use dry beans if you have them)
• 8oz chicken thighs chopped (you can use breast if you prefer)
• 1 smoked sausage (diced to desired size)
• 2 green bell pepper (diced)
• 1 medium yellow onion(diced)
• 6 celery stalk (diced)
• 1 tblspn garlic (minced)
• 1 teaspn dried thyme
• 1 teaspn dried oregano
• 3 tblspn olive oil
• 32 oz chicken or vegetable stock
• 2 tblspn worschestershire sauce
• salt and black pepper to taste
• 4 cups steamed rice

Instructions:

1. In a medium stock pot, heat olive oil until just warm and add bell pepper, onion, garlic, celery, white of green onion and pinch of salt.
2. Cook vegetables until they are translucent, add beans, dried spices, stock, worcestershire and cook for about one hour on medium low heat uncovered.
3. Then add chicken, sausage, green part of green onions and cook for another 30 min for the stockpile.
4. Season with salt and pepper to your liking. Serve your family with a scoop of rice and your favorite hot sauce!!
5. If you use dry red beans instead of canned you will need to cook for a total of 3 hours.