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Annie’s Red Beans (and Rice) This is a recipe that I came up with last week. When Jon declared it the best red beans he had ever had, I knew that I had to blog it. 3 cans red beans (you could use kidney in a pinch) 1 large yellow onion chopped (about 1 cup) 2 stalks celery, chopped 1/2 large green bell pepper, chopped (I chop the whole thing and freeze half for later.) 2 cloved garlic, minced 1 t. salt 1 1/2 t. thyme 1 1/2 t. oregano 3/4 t. garlic powder 1/8 t. cayenne pepper 2 bay leaves 1/2 to 2/3 lbs. smoked sausage, cut into 1/2 inch pieces (Conecuh brand is great.) Cooked brown rice In a large Dutch oven, saute onion, bell pepper, and celery in 1-2 T. canola or vegetable oil. Cook for 5 minutes or so, stirring occasionally until onions soften. Then, add the sausage. Cook for 4-5 minutes longer or until sausage is starting to brown a little. Add the garlic and cook for 30 seconds to a minute. Then add the salt and seasonings and stir it all for 30 seconds. Add the beans just enough water to cover. Stir. Allow it to simmer for 30 minutes or until it reaches desired consistency. (I cooked mine longer because I like a thicker texture.) Don’t forget to stir it occasionally. Serve it with the brown rice and some French bread. And, be prepared for your house to smell like a great Creole restaurant. :)

| 3 Comments

Annie’s Red Beans (and Rice)

This is a recipe that I came up with last week. When Jon declared it the best red beans he had ever had, I knew that I had to blog it.

3 cans red beans (you could use kidney in a pinch)
1 large yellow onion chopped (about 1 cup)
2 stalks celery, chopped
1/2 large green bell pepper, chopped (I chop the whole thing and freeze half for later.)
2 cloved garlic, minced
1 t. salt
1 1/2 t. thyme
1 1/2 t. oregano
3/4 t. garlic powder
1/8 t. cayenne pepper
2 bay leaves
1/2 to 2/3 lbs. smoked sausage, cut into 1/2 inch pieces (Conecuh brand is great.)
Cooked brown rice

In a large Dutch oven, saute onion, bell pepper, and celery in 1-2 T. canola or vegetable oil. Cook for 5 minutes or so, stirring occasionally until onions soften. Then, add the sausage. Cook for 4-5 minutes longer or until sausage is starting to brown a little. Add the garlic and cook for 30 seconds to a minute. Then add the salt and seasonings and stir it all for 30 seconds. Add the beans just enough water to cover. Stir. Allow it to simmer for 30 minutes or until it reaches desired consistency. (I cooked mine longer because I like a thicker texture.) Don’t forget to stir it occasionally.

Serve it with the brown rice and some French bread. And, be prepared for your house to smell like a great Creole restaurant. 🙂

3 Comments

  1. Can you believe I am 28 and have never had red beans and rice? But I actually had a lot of these ingredients so I whipped this up last night. You are right, that it smells fantastic! Unfortunately, my stomach, which is slave to morning sickness right now, did not agree with my nose so I ended up just eating the rice. My family, however, (which consists of a 2 year old, 4 year old, and very picky husband) scarfed it down without whining, complaining, or picking anything out of it! Rarely have I managed such a feat! Despite my disappointment in not getting to try it myself, I consider it a raving success! Thanks for sharing the recipe!

  2. I’m glad that you enjoyed it — the family, at least. I remember not being able to eat what I had cooked for everyone when I was pregnant. If I’m ever pregnant again, I’m going to eat those tv dinner things. Something I don’t have to cook equals something that I have less trouble eating. Don’t know why that is…..And, I hope that your sickness gets better soon. Do you typically feel better at some point?

  3. I figured out what you meant about something you don’t have to cook- I’m surprised you even know what that means! Some people had us over for Sunday lunch and I was worried about being nauseated and not eating much, but somehow being at the table and not in front of the stove made it much better. Also it was chicken and rice, which was a huge blessing of bland! I think it goes away by about 14 weeks, so I’m nearly there!

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