Annie’s Red Beans (and Rice)<\/p>\n
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. <\/p>\n
3 cans red beans (you could use kidney in a pinch)
\n1 large yellow onion chopped (about 1 cup)
\n2 stalks celery, chopped
\n1\/2 large green bell pepper, chopped (I chop the whole thing and freeze half for later.)
\n2 cloved garlic, minced
\n1 t. salt
\n1 1\/2 t. thyme
\n1 1\/2 t. oregano
\n3\/4 t. garlic powder
\n1\/8 t. cayenne pepper
\n2 bay leaves
\n1\/2 to 2\/3 lbs. smoked sausage, cut into 1\/2 inch pieces (Conecuh brand is great.)
\nCooked brown rice<\/p>\n
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. <\/p>\n
Serve it with the brown rice and some French bread. And, be prepared for your house to smell like a great Creole restaurant. \ud83d\ude42<\/p>\n","protected":false},"excerpt":{"rendered":"
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 … Continue reading