Red beans and rice
Ingredients
- 2 tablespoons olive oil
- 1 large onion, roughly chopped
- 1 green bell pepper, chopped
- 1 teaspoon of chili powder
- 2 stalks celery, chopped
- 2 tablespoons garlic, minced
- 1/2 teaspoon cayenne pepper
- 1 teaspoon thyme
- 3/4 teaspoon sage
- 1 tablespoon dried parsley
- 1 teaspoon Cajun seasoning, more to taste
- 1 tablespoon sugar
- 2 teaspoons Beef broth. I use powder.
- about 4 cups water
- 2 cans red beans, rinsed- who has all day to wait for dry beans to cook.
- 1 package of smoked sausage. I used kielbasa- diced.
- 1 and 1/2 to 2 teaspoons seasoning salt
- 2 cups hot cooked rice
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Instructions
- Get your veggies ready : chop the onion, bell pepper, and celery. I like to chop the ends of the celery (so that some of the leaves get chopped also) instead of pulling off the stalks. Whichever way you choose will work!
- Heat the oil in a large pot over medium high heat. Once it is hot and shimmering, add the chopped onion, bell pepper, and celery. Saute for 6-8 minutes, until the onions start to become translucent.
- Mince the garlic. In a small bowl, combine cayenne pepper, thyme, sage, parsley, Cajun seasoning, and sugar.
- Add the garlic and spices to the pot and saute for 1-2 minutes, until the kid’s come and ask what’s for dinner?
- Add 1 teaspoon of chili powder.
- Add the cups of water and canned beans . Add the bay leaves.
- Stir it all together over high heat until it comes to a boil. Turn the heat down to a low simmer, so that it is just barely bubbling.
- Cover with a lid and keep it at a low simmer for 30 to 45 minutes . About halfway through the cooktime, either remove the lid or tilt it so that the beans can vent.
- 10 minutes before the beans are done, add 1-2 teaspoons salt. Only if needed
- Before serving , taste the beans. They should be tender and flavorful
- . Add more Cajun seasoning to taste.
- Remove the bay leaves.
- Serve with hot rice.