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message 1: by Valerie (new)

Valerie This is a really simple recipe for red beans and rice, but very satisfying. I found it at epicurious.com, but there it's credited to Bon Appétit.

INGREDIENTS
2 tablespoons olive oil
1 pound fully cooked smoked sausage (such as hot links or Kielbasa), sliced into 1/2-inch-thick rounds (I used turkey andouille sausage)
1 onion, chopped
4 garlic cloves, chopped
3 14 1/2- to 16-ounce cans kidney beans
1 cup canned low-salt chicken broth (*I found this to be for the most part unnecessary. I used 1/4 cup to start - and kept the rest around just in case - and that was plenty)
1 teaspoon Creole or Cajun seasoning or 1/2 teaspoon cayenne pepper

2 - 3 cups cooked rice

PREPARATION
Heat olive oil in heavy large Dutch oven over medium heat. Add sausage, onion and garlic and sauté until onion is brown, about 15 minutes. Mix in kidney beans with their juices, broth (*see note in ingredients above) and Creole seasoning. Reduce heat to medium-low; cover and simmer until flavors are blended and mixture is very thick, stirring occasionally, about 45 minutes.

Divide cooked rice among large shallow soup bowls. Spoon bean mixture over rice and serve.



message 2: by Jean (new)

Jean Liota (gardenlady56) | 2 comments Valerie wrote: "This is a really simple recipe for red beans and rice, but very satisfying. I found it at epicurious.com, but there it's credited to Bon Appétit.
"


This is great, Valerie! Thanks for posting. Red beans and rice -- so simple, so tasty. Perfect meal.

Your posting also makes me re-think epicurious / Bon Appetit. I always think of those sites as needlessly complicated, but now I see I should give them another shot.




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