Red Beans and Rice

Red beans and rice is a great meal for a lazy day. It’s also easy on the debit card. This version adapted from Chris’ Red Hotw is ready in about 30 minutes compared to the longer more traditional version that would take a few hours. I often just eat the beans alone and skip the rice entirely. W

Annotated Cooking Note: leave the beans in the can it’s was less mess just drain the beans add water to the can and drain again. Also use a large forge to mash up one of cans of beans. One last note when I do this recipe as an entree I only slice the andouille sausage into half rounds.

Ingredients.

2 28oz cans of kidney beans.

4 tbs butter

2 tbs olive oil

1 green pepper , diced

1 orange bell pepper pepper diced

1 white onion , diced

3 celery stalks diced

3 cloves garlic minced

1 Tbs dried thyme

2 Tbs dried oregano.

2 1/2 Tbs Creole seasoning

1 Tbs chicken bouillon power

2 cups Chicken stock.

2 andouille sauces 9 either sliced or diced)

Optional

1 tsp file powder

Directions

Quick version

1. Heat 2 tbs olive oil in a large pot or Dutch oven.

2. Brown the sausages and removed from pot

3. Add the butter and then sauté the veggies

4. Add in the creole seasoning,, thyme, and oregano, then add the garlic and stir for 1 more minute ( if using filé powder this is the place to add it.

5. Add in the beans ( drain and rinse the beans in the can, then using a fork mash the the can of beans in the can

6. Let beans and veggies cook for 5 more minutes and add the 2 cups of stalk and the chicken bullion powder

7. Bring to a boil and simmmer. For 30 minutes, add the sausage back in and continue to simmer for another 10 minutes

8. serve over rice