Red Beans and Rice Veggie Burgers

Years ago there was a little hole in the wall restaurant located downtown in the Texas town I lived. I mean that literally. It was like shoebox size. Owned and operated by a family that had relocated from New Orleans. They made THE best Red Beans and Rice. Even the cornbread was awesome. And it was so cheap. Seriously. I loved that place.

I left long ago and I have no idea if it's still around. I do know that I've never again found a any restaurant that can make Red Beans and Rice taste that good. I guess that's why this recipe intrigues me. I found it in the August 2014 issue of Southern Living magazine. I'm looking forward to giving it a try.

Red Beans and Rice Veggie Burgers

1/2 cup uncooked long-grain white rice
Two 16-oz. cans red kidney beans, drained and rinsed
1/3 cup minced green bell pepper
1/3 cup minced sweet onion
2 tablespoons minced celery
1 tablespoons Creole seasoning
2 garlic cloves, minced
1 large egg, lightly beaten
3 tablespoons olive oil
3 tablespoons mayonnaise
3 tablespoons Creole mustard
2 tablespoons minced green onions
2 tablespoons finely chopped fresh flat-leaf parsley
6 butter lettuce leaves
5 (1/2-inch thick) crusty bread slices, toasted

Bring 1 1/2 cups water to a boil in a small saucepan over medium heat; stir in rice. Reduce heat to low. Cook, stirring constantly, 15 minutes or until water is absorbed and rice is tender. (Tip: stirring the rice as it cooks helps release the starch that helps hold the veggie patties together.)

Mash red kidney beans in a large bowl with a fork or pastry blender. Stir in bell pepper, onion, celery, Creole seasoning, garlic gloves and egg, along with the cooked rice, until well blended. Shape mixture into six 1/2-inch thick patties.

Cook three patties in 1 1/2 tablespoons hot oil in a large nonstick skillet over medium heat 5 minutes on each side or until golden. Repeat procedure with remaining oil and patties.

Stir together mayonnaise, Creole mustard, green onions and parsley. Place 1 lettuce leaf on each bred slice; top each with 1 patty and desired amount of mayonnaise mixture.

Makes six burgers.

Hush Puppies

This is the Deep South so every now and then you have to fry up some Hush Puppies. I like Hush Puppies. I do. The fish that sometimes go with them? No so much.

Still, it's important to have a good Hush Puppies recipe. I found this one in the August 2014 issue of Southern Living magazine. For a variety, substitute fresh herbs or chopped green onions for the diced onion.

Hush Puppies

Vegetable oil
1 cup self-rising yellow cornmeal mix
1/2 cup self-rising flour
1 teaspoon sugar
1/2 teaspoon baking soda
1 cup diced onion
3/4 cup buttermilk

Pour oil to a depth of 2 inches into a Dutch oven; heat to 350 degrees. Stir together cornmeal, flour, sugar, baking soda and onion in a large bowl. Add buttermilk, stirring just until moistened. (Mixture will be slightly thicker than cake batter.)

Drop batter by teaspoonfuls into hot oil, and fry, in batches, 1 to 2 minutes or until golden brown, turning often. Drain on a wire rack over paper towels; Serve immediately.

Makes about 2 1/2 dozen.

Green Bean and Shoepeg Corn Casserole

I've been meaning to try this recipe for awhile now. I just never got around to it. Wow! I won't make that mistake again. This is fabulous. Even the normally finicky eaters at my house went for seconds.

The recipe comes from Christy Jordan's cookbook Southern Plate. I definitely recommend you purchase it, and not just for this recipe. She shares many family recipes that are just wonderful Southern dishes. Give it a try.

I wasn't quite sure what "shoepeg corn" is. I consulted with my Mother and used a can of whole kernel corn. It worked great. I know you'll enjoy it!

Green Bean and Shoepeg Corn Casserole

1/2cup chopped onion
1/2 cup chopped celery
1/4 cup chopped bell pepper
1/2 cup grated sharp cheddar cheese
One 11-ounce can shoepeg corn, drained
One 11-ounce can French-style green beans, drained
One 11-ounce can cream of celery soup, undiluted
1/2 pint sour cream
1/2 cup crushed Ritz crackers
4 tablespoons (1/2 stick) margarine or butter

Preheat oven to 350 degrees.

In a large bowl, mix all the ingredients together except for the crackers and margarine. Place in a casserole dish. Melt the margarine in a skillet and mix with the crushed Ritz crackers. Spread over the top of the vegetables and bake for 45 minutes or until bubbly.

Makes 8 to 10 servings.