Laissez les Bons Temps Rouler!

It's finally FAT TUESDAY! With all the hype surrounding the city of New Orleans and their Super Bowl win over the Colts (and my favorite player Peyton Manning), it feels like everyone has been celebrating Mardi Gras for weeks! Traditional Mardi Gras food may seem unhealthy, but it has so much to offer in flavor that it's easy to cut out unnecessary fat and calories without losing the essence of Cajun cooking.
Tonight would be a great night to enjoy a heart healthy (and delicious!) meal of red beans and rice! Beans of all types offer tons of fiber, which helps to prevent the absorption of fat and cholesterol from foods. While adding sausage, shrimp or crawfish would be traditional cajun ingredients, I'm choosing to keep my beans and rice vegetarian. I won't, however, be left hungry! By adding additional veggies such as bell peppers, onion, celery and tomatoes I'm adding extra nutrients and flavor while still keeping the calories, and bad fat, under control. Finally, what makes Cajun cooking so unique is the combination of spices. I think for this I'm going to stick to the King of Cajun Cooking, and go with Emeril's blend of spices.

Cajun Style Red Beans and Rice

• 2 cans organic, low sodium red beans (If you use dry beans, just remember you must soak them overnight!)
• 1 organic green bell pepper, chopped into bite size pieces
• 1 yellow onion, chopped into bite size pieces
• 2 stalks celery, chopped into bite size pieces
• 1 can organic diced tomatoes
• 3 cups dry whole grain rice
• 6 cups water
• 1-2 T Cajun seasoning (let your own tastes decide, more or less!)

(Follow instructions for cooking rice. Most rice calls for 1:2 ratio of rice to water and typically says to bring water to a boil, add rice, cover and remove from heat, but again, follow instructions for differences).

Sautee bell peppers, onion and celery in a skillet with a tablespoon of vegetable oil. Rinse beans from the can and add to skillet along with tomatoes and Cajun seasoning. Continue cooking until heated through, approximately 3-5 minutes.

Serve bean mixture on top of rice.