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Category: Casseroles - Pork
Prep Time: Cook Time: Total Time:
2 cans red beans
1/2 lb smoked sausage
1 medium to large onion, chopped
1/2 bell pepper, chopped
2 green onions (optional)
1 rib of celery, chopped
1 tsp minced garlic
Salt, pepper, red pepper, Tabasco, thyme and parsley
1/2 bottle beer
Vegetable oil
Uncooked rice
Rinse out the Red beans in their cans and fill the cans with water, set aside. Chop up all that needs to be chopped up (including sausage) in a Dutch oven. Put enough oil to wet the bottom of the pot and start frying the sausage. After about a 1 minute or so, season the sausage really well with the salt and pepper.
When the sausage is about 1/2 done, stir in the onions, bell pepper, and celery. Stir fry it all until the sausage is done and the vegetables are limp. (Push the sausage to the side of the skillet if it cooks too fast and focus on the vegetables). Pour in the beans and water, and add extra water if necessary to cover all the contents. Add the garlic, a few shakes of Tabasco, beer, a pinch of thyme, and about 1/4 cup parsley. While the mixture comes to a boil, start the rice on another burner.
Keep the Red beans at a raging simmer, and stir often. When the rice is done, the beans should be about done. Cook the beans down to the desired consistency, and squash a few beans on the bottom for a more paste like texture. Serve beans over rice with a little more pepper sprinkled on top. Serves 2-4
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RED BEANS AND RICE
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Category: Casseroles - Pork
Prep Time: Cook Time: Total Time:
2 cans red beans
1/2 lb smoked sausage
1 medium to large onion, chopped
1/2 bell pepper, chopped
2 green onions (optional)
1 rib of celery, chopped
1 tsp minced garlic
Salt, pepper, red pepper, Tabasco, thyme and parsley
1/2 bottle beer
Vegetable oil
Uncooked rice
Rinse out the Red beans in their cans and fill the cans with water, set aside. Chop up all that needs to be chopped up (including sausage) in a Dutch oven. Put enough oil to wet the bottom of the pot and start frying the sausage. After about a 1 minute or so, season the sausage really well with the salt and pepper.
When the sausage is about 1/2 done, stir in the onions, bell pepper, and celery. Stir fry it all until the sausage is done and the vegetables are limp. (Push the sausage to the side of the skillet if it cooks too fast and focus on the vegetables). Pour in the beans and water, and add extra water if necessary to cover all the contents. Add the garlic, a few shakes of Tabasco, beer, a pinch of thyme, and about 1/4 cup parsley. While the mixture comes to a boil, start the rice on another burner.
Keep the Red beans at a raging simmer, and stir often. When the rice is done, the beans should be about done. Cook the beans down to the desired consistency, and squash a few beans on the bottom for a more paste like texture. Serve beans over rice with a little more pepper sprinkled on top. Serves 2-4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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