Tuesday, August 30, 2011

Red Beans and Rice

We got this recipe from a friend when we lived in Louisiana for a few years:


1 Lb. Dried Red Beans                                     2 Lbs. Smoked Sausage or Turkey Sausage
1 Large Onion                                                   1 Can Diced Rotel
1 Bell Pepper                                                     4-5 cloves Garlic                                                  
2-4 Sticks of Celery

            Soak beans overnight.  Drain and add fresh water.  Cut up onion, bell pepper, garlic, and celery, add to beans. Cook on high heat until boiling.  Turn down heat until barely boiling.  Cut up sausage into bite size pieces, boil in separate pot of water for about 15-20 minutes. Pour sausage into strainer & rinse, then add to bean mixture. Season to taste.  Cook until beans are soft. Serve over rice.

A friend told me that when you cook Cajun food, the trinity that you always add to things is green pepper, onion and garlic.  

You can always add some red pepper to give it more flavor if the Rotel doesn't do the trick. I usually just put the fully cooked smoked sausage into the beans without boiling separately when it is time. 

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