Cookbook Review: Southern Pantry Cookbook

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This review of The Southern Pantry Cookbook: 105 Recipes Already Hiding in Your Kitchen by Jennifer Chandler includes a FREEBIE RECIPE for Weeknight Red Beans and Rice! Don’t miss out!

I didn’t intend to buy this book. I was bored and flipping through cookbooks looking at the food photography was a way to pass the time while my husband shopped.

Now, I don’t impulse buy things.  I’m a thrifty person, and I normally think long and hard before I make a cookbook purchase. I read amazon reviews. I check my local library.  My cookbook shelf is reserved for a very select few permanent figures.

I bought this book upon first glance, and I’ve had ZERO regrets.

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This book has nestled in comfortably among its peers on the shelf, but it hasn’t stayed on the shelf for very long! It’s extremely useful.

For instance, this delicious Weeknight Red Beans and Rice dish only took 20 minutes in its entirety. So easy and yummy!

For instance, this delicious Weeknight Red Beans and Rice dish only took 20 minutes in its entirety. So easy and yummy!

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I have fallen in love with the idea of using existing pantry ingredients creatively.  I was already compiling the Non-Chef FOREVER Grocery List before this book–which will be ready early next week! Yay!

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Weeknight Red Beans and Rice

(Or, like this photo, black beans and rice, because that’s what I had on hand.)

Ingredients

  • 1 tbsp olive oil
  • 1/2 lb Andouille smoked sausage, sliced thinly
  • 1 small yellow onion, diced
  • 1 green pepper, diced
  • 1 clove garlic, minced
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • 2 cans red kidney beans, rinced and drained
  • 1 1/2 c chicken stock
  • 4 cups brown rice

Instructions

0. If you would rather use dried beans, put beans in water to the brim in a crockpot on low in the morning and allow beans to soak in water for 8 hours. While preparing dinner, rinse with water before adding .

1. Start cooking the rice per package instructions.

2. In a large stockpot or dutch oven, warm oil. Add the sausage, onion, green pepper, and cook for about 5 minutes or until onion is tender.

3. Add garlic and cook for about 1 minute. Stir in oregano, thyme, and bay leaf (or, if you were out of oregano and thyme like I was, substituting a tsp of Italian Seasoning mix was still absolutely yummy). Salt and pepper to taste, and add beans and stock.

4. Bring pot to a boil and then reduce to a simmer. Allow flavors to meld for about 20-25 minutes, stirring occasionally.

5. Discard the bay leaf, and serve beans over rice.

TIP: If you are watching your carb intake, I have read that you can substitute black soy beans, which have a lower carb and higher protein trade-off.  Also, give cauliflower rice a try! 🙂

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