Red Beans & Rice
Ingredients:
-3 cans Blue Runner Creole Cream Style red beans (you can use the dry beans as well, unless they hate you, too, & refuse to cook no matter how long you cook them & regardless of the fact that you follow "bean cooking" directions to a tee &. . .oooh. Take a deep breath. . .ahhhh. Sorry about that. Beans do that to me.)
-2 onions
-2 stalks celery
-1/2 bell pepper
-2 cloves garlic (or 1/2 tsp. dry minced garlic)
-smoked sausage (the more the better; I used 3 packages of turkey sausage & it was very meaty. Which = very good!)
-1 T Italian seasoning
Directions:
-Mince onions, celery, & bell pepper. Putting all 3 of these in the Cuisinart at once & pulsing several times works like a charm!
-Mix beans, vegetables, & seasonings in a large pot & simmer. Don't turn the heat up more than this, because the sausage takes a while to sauté, & you don't want the beans to get too soupy.
-Slice the sausage somewhat thinly (see the picture above to get an idea of the width). Of course, this is a personal preference. You may have heard me mention my aversion to big gobs of meat. Once. Or twice. Plus, the meat goes further when you have smaller slices.
-Add the sausage to the beans & allow to simmer for 30 more minutes. Now's a good time to begin your rice.
-Serve over cooked rice with a side of cornbread or corn casserole.
Fall, here we come!!!
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