2 T olive oil
1/2 cup sweet onion, chopped
1 banana pepper, deveined, and chopped
1/4 cup celery, chopped – or a pinch of ground celery seed
2 cloves garlic, minced
2 cups green beans, sliced on the diagonal
1 cup uncooked brown rice
1/4 t paprika
1/4 t oregano
1/4 t thyme
1/8 t ground black pepper
1/8 t ground white pepper
1/8 t cumin
Pinch of salt
2 1/2 cups chicken stock
1/4 cup slivered almonds
Garnish: 2 green onions, sliced, hot red pepper flakes
Spoon Mage™ Note:
There are several different types of green beans. Use the type you like. In the picture below, you can see the beautiful interior of purple green beans. Yes, inside that gorgeous purple is a pretty green. When these beans are cooked, the purple fades to green.
What makes this Cajun and not Creole? It’s simple – there are no tomatoes!
In a large pot, sauté the onion, banana pepper, and celery in olive oil.
Add the garlic and sauté for two minutes.
Add the sliced green beans and sauté for four minutes.
Add the rice and stir for 2 minutes.
Add all the seasonings – paprika, oregano, thyme, ground black pepper, ground white pepper, cumin, and salt – and stir for 1 minute.
Add the stock, bring to simmer, cover, and cook until the rice is done and liquid is absorbed.
Fluff with fork and rest for 5 minutes.
Toss with almonds and serve.
Set out the green onions and hot red pepper flakes for those that wish to add it at the table