Red Beans and Rice
If you have never had Red Beans and Rice, then you are truly missing out on a Southern delight. This one doesn’t take too much work, just some time to let all of the flavors meld together.
- 1 Tbsp olive oil
- 1 green bell pepper chopped
- 2 celery stalks chopped
- 3 garlic cloves minced
- 2 cans red beans drained & rinsed
- 1/4 tsp sage
- 1/2 tsp black pepper
- 1 tsp thyme
- 1 tsp Cajun seasoning
- 1 tsp garlic powder
- 1 Tbsp parsley
- 3 cups chicken stock
- 1/2 lb. smoked sausage sliced into rounds
- 2 cups long-grain rice
- 4 cups water
Saute the green bell pepper, celery stalks and garlic in a pan over medium-high heat until the garlic and garlic pepper soften. Remove from heat.
In a medium saucepan pour in the red beans, pepper/celery/garlic, sage, black pepper, thyme, Cajun seasoning, onion powder, parsley, and chicken stock. Stir until combined. Add in the sausage.
Heat until boiling then reduce heat to low and simmer on low (uncovered) for 1 1/2 hours.
About a half hour before the beans are finished, place the rice and water in a rice cooker and heat until cooked.
Serve the beans over a small bed of rice.