fried green tomatoes with red beans and rice

As predicted, we made fried green tomatoes.  They were good, but you know what's better? Fried red tomatoes...  I don't know why Southerners pick premature tomatoes in the middle of the growing season just to fry them up. I am most certainly one who eats this dish exclusively as an end of season novelty.  Next time we make these, I plan on improving the flavor of our corn flour batter by sweetening it, making it extra spicy, and perhaps adding curry.

To round out this fried green tomato meal, we made none other than - - - red beans and rice!

Red Beans and Rice Ingredients:
1 c. brown rice cooked in 2 c. vegetable broth and a splash of olive oil
1/2 onion, diced
2 stalks celery, diced
1 green pepper, diced
6 cloves garlic, minced
2 t. Creole seasoning
1 t. parsley
1 t. thyme 
1/2 t. sage
2 (15 oz.) cans kidney beans, drained
dash of liquid smoke
salt and black pepper to taste

Saute the onion, celery and green pepper until the onion is translucent.  Add the spices and cook a little longer.  Mix the veggies with the rice, beans, and liquid smoke.