Okay, maybe some of these vat dinners are getting repetitive. Rice, beans, greens, a touch of meat, how many variations of this have I made already? The thing is, this theme has countless variations, and somehow many of them are awesome. This time it was brown basmati rice, collard greens, black-eyed peas, and a bit of andouille. I went with the influence of southern ingredients and threw some dashes of tabasco in for a familiar bite. Recipe after the jump:
BLACK-EYED PEA, COLLARDS, AND ANDOUILLE RICE SALAD
1 cup brown basmati rice
4 ounces andouille sausage, diced
1 medium onion, diced
2 cloves garlic, minced
1 bunch collard greens, cut into thin ribbons
1 15-oz can black-eyed peas, drained and rinsed
1 tbsp dried tarragon
1 tsp smoked paprika
1 tsp cayenne pepper
a few splashes tabasco sauce, to taste
salt and pepper, to taste
In a medium saucepot, combine rice with 2 cups water and bring to a strong boil. Lower to a simmer, cover, and cook for 40 minutes or until water is absorbed and rice is tender. Fluff with a fork and set aside.
In a large saute pan over medium heat, saute the sausage until browned and letting out fat. Add the onions and garlic and saute for a few minutes until onions are translucent. Add the collards and saute until wilted. Add the beans, tarragon, paprika, cayenne and tabasco sauce and saute until beans are heated through.
In a large bowl, combine the collards and beans with the rice and toss well. Taste and adjust for seasoning. Serve warm or at room temperature.