Posted in Food!

Red Beans & Rice

Musical Choices: Blues – Jimmy Rogers, James Cotton, anyone who makes you feel real bad so that you feel real good while you get the kitchen messy!

[This is just right for two; double it up if you feed a crew!]

3/4 cup rice

1 1/2 cups water

Bring to a low boil, cover, reduce to low temp.  Steam 20 minutes.  Meanwhile, let’s make red bean heaven!

1 stalk celery, chopped

1/2 small onion, diced

1 clove garlic, minced

14 oz. can red beans, rinsed

14 oz. can broth, chicken or vegetable

1 bay leaf

2-3  Andouille sausage links (I use chicken sausage – healthier! Trader Joes / Whole Foods)

Toss the onion & celery in a heavy-bottomed medium saucepan sprayed with cooking oil.  Saute over medium heat for a few mintes.  Add the garlic, beans, broth & bay leaf.  Simmer on low with the lid on while we deal with those beautiful sausages.

There is a personal philosophy of the sausage in Red Beans.  Many like them left as a whole link while some cut them up.  Either way you choose….

Roll those babies in a frypan over medium heat for about 10 minutes or until you just can’t stand it any more and you are sure you’re going to starve!  Add them in to the beans and leave the cover off that pan.  Y’all will know when it is done when the broth is about 3/4 reduced.  Now, if you’re a purist, toss a little pat of butter in there just before you spoon the beans over the rice.

Bonus:  Add some kind of hotsie-totsie sauce to it.  I live and die by Cajun Power Sauce (order it from some place in Louisiana), but you might go for Tobasco or Cholula.  Up to you, baby!  Let me know!  Cheers, Jilly

© Jilly’s 2016

 

 

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Author:

A wild soul writing poetry & fiction while teaching high school literature, all with a camera in tow.

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